Low Carb Parmesan Biscuits

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Low Carb Parmesan Biscuits

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I’m really excited about this recipe for Keto Parmesan Biscuits. [skip-to-recipe]

Here’s the thing – when I first started Keto, I did my best to stay away from any sugar, and anything sweet. I have a ridiculous sweet tooth (maybe an addiction honestly), and I wanted to break habits and bust cravings to get my best results and feel healthier.

Now that I’ve gotten into a groove, I decided to branch out, and try out different recipes to start replacing things that I miss. Like bread. I really miss bread. I know eventually when I reach my goals, I can eat it again moderately. But for now, a keto version will do.

I recently made this recipe got low carb parmesan biscuits, and I’m pretty proud of how it turned out. It’s a dense biscuit – Almond flour is just like that. It’s like a hybrid biscuit and english muffin. It has great structure though. It holds up and toasts well.

I’m also proud to say it doesn’t have an eggy taste. That is the thing that often gets me with Keto breads. They always taste like straight up egg – if I wanted that, I would eat an egg.

I think the best way to enjoy these low carb parmesan biscuits is on a breakfast sandwich. They could also be cut up and used to dip in soup. My first trial with them was to slice and toast them, add butter – and that was wonderful. You can also wrap them in a damp paper towel and microwave them for about 30 seconds. Either way, they’re a nice, low carb treat when you just need something that feels like bread again.

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Low Carb Biscuits

Low Carb Parmesan Biscuits


  • Author: Mila Clarke Buckley

Description

4 net grams of carbs per serving, and extremely delicious!

  •  

Ingredients

Scale
  • 1 egg
  • A few shakes of garlic powder
  • a few shakes of paprika
  • 1 tablespoon Xanthan Gum
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 cups almond flour
  • 2 ounces softened butter
  • 1/4 cup full fat sour cream
  • finely ground pink Himalayan sea salt

Instructions

  1. Preheat your oven to 350 degrees
  2. Have two bowls.
  3. In the first bowl, begin by mixing your egg and sour cream together. You just want them to be incorporated – do not over mix. They are incorporated when the mixture is a light yellow.
  4. In the second bowl, mix together all of your dry ingredients (almond flour, baking soda, baking powder, Xanthan Gum and seasonings).
  5. Add your wet ingredients to the dry, want watch the batter come together.
  6. Next, add the softened butter to the dough. Let the butter incorporate throughout, and stop mixing.
  7. If you have any fresh ingredients, add them. I threw in a 1/4 cup of parmesan, and chives.
  8. Take the dough out of your bowl, and roll it out on parchment, or a silpat.
  9. Use a biscuit cutter to shape out your breads.
  10. Bake for 15-20 minutes.
  11. Take them out of the oven, and let them cool. Slice with a serrated knife and enjoy!

Nutrition

  • Serving Size: 1 biscuit
  • Calories: 255
  • Fat: 23g
  • Carbohydrates: 4g
  • Protein: 8g

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mil standing in kitchen setting table

Hi! I'm Mila.

I’m a millennial woman living with LADA (Latent Autoimmune Diabetes in Adults) after a type 2 diabetes misdiagnosis.  I love food, travel and my kitchen!

Hangry Woman is for anyone with diabetes – regardless of type.

I’m here to help you live your best life possible diabetes by showing you how to create simple, blood-sugar friendly and delicious meals

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