Low Carb Biscuits

These low carb biscuits are my new favorites. They are moist and have a little bit of a crunchy exterior, just like regular biscuits.

Cheddar Garlic Biscuits

These low carb biscuits remind me of the Red Lobster biscuit recipe that everyone just raves about. If you make these a little large and slice them lengthwise, they make a great sandwich bun. I make tuna salad and pile it on.. very tasty!

2 ½ cups almond flour, divided
6 ounces shredded colby jack cheese
5 tbsp butter
8 oz cream cheese
2 large eggs
2 tsp granulated garlic
1 tsp baking soda
¾ tsp xanthum gum
1 tsp sea salt

Preheat oven to 325F and line a cookie sheet with parchment paper.
In a food processor, place 1 cup almond flour and the shredded cheese. Process until fine grained. Set aside.
In a glass mixing bowl, or large glass measuring cup, place the butter and cream cheese. Microwave for about 30 seconds or until butter melts a little, then remove and whisk until smooth and glossy.
Whisk in eggs until the mixture is glossy and smooth. Mix in garlic, baking soda, xanthum gum and salt.
Add the almond flour cheese mixture to the egg mixture. Add the remaining almond flour and stir/fold until mixed well and a dough forms.
Drop by tablespoon full on to the cookie sheet, spacing them about an inch apart. You can roll the dough a little to smooth it for a pretty biscuit.
Bake for 20 to 25 minutes, or until the top starts to show a slight golden brown color. Remove and let cool 10 minutes. Makes about 37 biscuits.

Nutrition for entire batch: 3543 calories, 325g fat, 126g protein, 67 g carb, 27g fiber, 40g net carb.
Nutrition for 1 roll out of 37: 96 calories, 9 g fat, 3g protein, 2g carb, 1g fiber, 1g net carb.

Peppery Cheesy Low Carb Biscuits

The addition of freshly cracked black pepper corns instead of ground black pepper really does make a difference in the flavor in these low carb biscuits.

2 ½ cups almond flour, divided
6 ounces shredded colby jack cheese
5 tbsp butter
8 oz cream cheese
2 large eggs
3 tsp freshly cracked black pepper ( or 2 tsp ground black pepper)
1 tsp baking soda
¾ tsp xanthum gum
1 tsp sea salt

Preheat oven to 325F and line a cookie sheet with parchment paper.
In a food processor, place 1 cup almond flour and the shredded cheese. Process until fine grained. Set aside.
In a glass mixing bowl, or large glass measuring cup, place the butter and cream cheese. Microwave for about 30 seconds or until butter melts a little, then remove and whisk until smooth and glossy.
Whisk in eggs until the mixture is glossy and smooth. Mix in pepper, baking soda, xanthum gum and salt.
Add the almond flour cheese mixture to the egg mixture. Add the remaining almond flour and stir/fold until mixed well and a dough forms.
Drop by tablespoon full on to the cookie sheet, spacing them about an inch apart. You can roll the dough a little to smooth it for a pretty biscuit.
Bake for 20 to 25 minutes, or until the top starts to show a slight golden brown color. Remove and let cool 10 minutes. Makes about 37 biscuits.