Nut-Free Garlic & Parsley Biscuits
These low carb buttery and cheesy biscuits are made with coconut flour and topped with sauteed bits of garlic. Perfect for a breakfast biscuit sandwich or a yummy compliment to a juicy steak or baked chicken. These biscuits are exactly why I do not feel deprived doing a low carb ketogenic diet.
Yield: 6
Nut-Free Garlic & Parsley Biscuits
A low carb Nut-Free Biscuit made with coconut flour, cheddar cheese, fresh parsley and topped with butter and garlic
ingredients:
- 1/4 c plus 1 TBL Butter, melted and cooled a bit
- 2 cloves garlic, minced
- 1/3 c Coconut Flour
- 4 Eggs, large
- 2 TBLS chopped fresh Parsley
- 1/4 tsp Sea Salt
- 1/4 tsp Garlic Powder
- 1/4 tsp Baking Powder
- 1c shredded Cheddar Cheese
- Flakey Salt and Pepper for sprinkling
instructions:
- Preheat oven to 400 degrees
- Line cookie sheet with parchment paper.
- Melt 1 Tbls of butter, add minced garlic cloves and saute over medium-low heat for about 3 minutes. Set aside.
- In medium bowl whisk together coconut flour, 1/4 tsp sea salt, parsley, garlic powder and baking powder.
- In a different bowl whisk together 1/4 c cooled melted butter and eggs.
- Combine ingredients of both bowls by stirring.
- Fold in cheese.
- Separate into 6 balls, place evenly spaced onto parchment paper, flatten with palm of your hand until about 1/2 inch thick.
- Bake for approximately 18 minutes or until gold brown around edges and on top.
- Remove biscuits from oven and immediately brush on the garlic and melted butter. While still hot sprinkle on a flakey sea salt and ground pepper.
calories
200
200
fat (grams)
17
17
carbs (grams)
4.1
4.1
net carbs
1.7
1.7
protein (grams)
7.9
7.9
Created using The Recipes Generator
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