These thin biscuits are from peaceloveandlowcarb.com and wow, they were SO tasty! The bacon and jalapeño gave it such amazing flavour. The amount of jalapeños was perfect, not so much to be hot, but enough to give them a little bite, a little extra oomph. We loved them, they are definitely on our favourites list already! We ate them warm as biscuits with dinner, but they would also make great sandwich buns!
Ingredients
• 4 oz (113 g) cream cheese, softened
• 1 large egg
• 1 1/2 cups sharp cheddar cheese, shredded
• 3 cloves garlic, minced
• 1/4 tsp Italian seasoning
• 1/4 tsp onion salt
• 1/4 tsp garlic powder
• 1 1/4 cups almond flour
• 1/4 cup heavy cream
• 1/4 cup water
• 6 strips thick cut bacon, cooked crisp and crumbled (6 Tbsp bits)
• 10 pickled jalapeño slices, chopped
Instructions
1. Preheat oven to 350°F/180°C
2. Beat cream cheese and egg together with a hand mixer until well combined.
3. Add cheese, garlic, Italian seasoning, onion salt, and garlic powder and mix in using a rubber spatula.
4. Mix in almond flour, heavy cream, and water. Fold crumbled bacon and chopped jalapeños into the dough.
5. Drop heaping mounds of the dough onto a buttered muffin top pan.
6. Bake for 20 minutes.
7. Allow to cool on a cooling rack for 30 minutes before serving.
Per Serving - (2 biscuits) Calories: 321 | Fat: 28g | Protein: 13g | Net Carbs: 3.5g
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