Low Carb Breakfast Biscuits -All The Taste And None Of The Guilt
Low Carb Breakfast Biscuits-it’s all of the taste and none of the guilt Yes, you heard that right-now you can have the biscuits you love and crave without any of the guilt because these biscuits are not only easy to bake but they’re even easier to eat because these are Low Carb Breakfast Biscuits. If you’re like I am, there’s been a lot of eating going on and one of the things that I drift towards and crave, especially during stressful times are biscuits, biscuits of any kind but now that I’ve discovered a quick and easy way to make biscuits that are not only melt in your mouth tasty, but I can eat without feeling guilty when I have more than one, or maybe two because these are Low Carb Breakfast Biscuits. And the best part is, they’re not just for breakfast and they’re not just for the weekends. They are perfect for any time of the day or night.
Whether you’re looking for that delightful morning pick me up, or the kids are wanting breakfast sandwiches or you’re creating bite-size individual biscuit pizzas, these Low Carb Breakfast Biscuits are guaranteed to have all of the taste and none of the guilt. They’te the perfect addition to any meal or an amazing snack all on its own.
Ingredients:
2 cups almond flour
4 tsp baking powder
1/2 tsp salt
1/2 cup 1:1 stevia powder
4 cups shredded mozzarella cheese, melted
2 ounces cream cheese, melted
4 TBL butter, melted
2 eggs
Vegetable shortening to grease the muffin tins
Preparation:
In a mixing bowl, combine the almond flour, baking powder, salt, and stevia powder.
Mix these ingredients together with a whisk until evenly combined.
In a microwave-safe bowl, combine the mozzarella cheese, cream cheese, and butter, cover the bowl, and heat the mixture in the microwave on high for 2 minutes or longer to melt these far enough to be able to stir them together with a fork until they are well mixed.
Using a stiff spatula, pour the cheese and butter mixture into the dry ingredients and begin mixing. When the mixture is warm but not hot to the touch, add the eggs and mix the dough until everything is combined.
Liberally grease all the inner surfaces of the muffin cups with vegetable shortening. Drop golf ball-sized portions of dough into each cup. This recipe makes about 18 average-sized muffins.
Bake the muffins at 350 for 20 to 25 minutes or until the tops and edges of the muffin tops begin to brown. It is very easy to burn these muffins by leaving them in the oven for too long. You can peek into the oven without fear of them falling.
When they are done, place the muffin tins on a wire rack to begin cooling. When they have cooled until they are warm to the touch, run a butter knife blade around the edges to help break the muffins loose from the tins. I use the flat of the knife to gently push from the edge to the center a tiny bit to break the muffin free from the bottom of the tin.
Serve warm with butter and your favorite sugar-free jams and jellies. Makes a tasty addition to breakfast or a snack any time of day. It’s the perfect biscuit to share with family and friends and better yet, why not create a Thank You Basket filled with biscuits, jellies, jams and an assortment of teas and drop off for your favorite essential workers to enjoy or send it to your child’s teachers to say a great big “THANKS” -the possibilities are endless. How will you enjoy our Low Carb Breakfast Biscuits that have all of the taste and none of the guilt with it?
