Low Carb Biscuits with Cheddar & Jalapeno - My PCOS Kitchen - jalapeno cheddar biscuits made with almond flour and sour cream.
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5 from 1 vote

Low Carb Biscuits with Cheddar and Jalapeno

Delicious buttery and flaky biscuits filled with cheese and spicy jalapeno peppers.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8 biscuits
Calories 286
Author Mira

Ingredients

  • 100 g cheddar or any other type of cheese
  • 3 diced jalapeno peppers canned or fresh

Dry Ingredients

Wet Ingredients

Instructions

  • Preheat the oven to 180C/350F.
  • Add the wet ingredients to a bowl and mix well.  The sour cream will curdle with the apple cider vinegar, but that's okay.
  • In a separate bowl, mix all of the dry ingredients together.
  • Pour the wet ingredients into the dry ingredients and mix well with a silicone spatula.
  • Spoon a few tablespoons onto the silicone mini tart mold.  You should have enough batter to make 8 biscuits.
  • Place the biscuits into the oven and bake for 25 minutes.  Remove from the oven and let cool a good 5 minutes or longer before taking them out of their molds.  They are now ready to serve!

Video

Notes

I measure all of my ingredients with a scale.  I do not use cups when making baked goods as the weight of the ingredients greatly differ depending on if you stuffed the cups or not, the climate and altitude.  The recipe is available in grams and ounces.

Nutrition

Serving: 1biscuit | Calories: 286kcal | Carbohydrates: 6.53g | Protein: 10.52g | Fat: 25.81g | Saturated Fat: 8.54g | Polyunsaturated Fat: 0.56g | Monounsaturated Fat: 3.54g | Cholesterol: 78mg | Sodium: 249mg | Potassium: 56mg | Fiber: 3g | Sugar: 1.25g | NET CARBS: 3.53g