Low Carb Biscuits with Cheddar and Jalapeno
Delicious buttery and flaky biscuits filled with cheese and spicy jalapeno peppers.
Servings 8 biscuits
Calories 286kcal
Ingredients
- 100 g cheddar or any other type of cheese
- 3 diced jalapeno peppers canned or fresh
Dry Ingredients
- 210 g blanched almond flour about 1.5 cups tightly packed
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ½ tsp paprika powder
- ½ tsp thyme
- ⅛ tsp cayenne powder
Wet Ingredients
- 2 eggs
- 1 tbsp apple cider vinegar
- 6 tbsp melted butter
- 6 tbsp almond milk
- 6 tbsp sour cream
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