INGREDIENTS
FOR THE BISCUITS:
▢4 large eggs
▢1 1/4 cup Almond flour
▢2 tsp Baking powder
▢1/2 tsp salt
▢1/2 tsp garlic powder
▢2 Tbsp Butter (melted)
▢2 cups cheddar cheese (shredded)
FOR THE TOPPING:
▢1 Tbsp Butter (melted)
▢2 tsp parsley (chopped)
INSTRUCTIONS
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Preheat your oven to 450 degrees F. Line a baking sheet with parchment paper.
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In a mixing bowl, whisk the eggs.
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Then stir in the almond flour, melted butter, baking powder, garlic powder and salt.
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Then stir in the cheddar cheese.
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Divide the biscuit batter into 11 equal portions, and form them into a rounded biscuit shape. Place them on a baking sheet lined with parchment paper, and bake for 10-12 minutes until the tops are lightly golden brown and toothpick inserted into the middle comes out clean.
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While the biscuits are cooking, melt the butter for the topping.
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Brush the tops of the biscuits with the butter while they are still warm and top with the fresh parsley.
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Serve warm and enjoy!
RECIPE NOTES
*Store the leftovers in an air tight container for 3-4 days or you can freeze the leftovers for up to 3 months.
*I love cheddar cheese in these biscuits but you can easily use your favorite type of cheese.
*I recommend shredding the cheddar cheese instead of buy pre-shredded as it will melt more easily.
NUTRITION FACTS
Serving 4g, Calories 209kcal, Carbohydrates 3g, Protein 10g, Fat 18g, Saturated Fat 7g, Polyunsaturated Fat 1g, Monounsaturated Fat 3g, Trans Fat 1g, Cholesterol 97mg, Sodium 364mg, Potassium 48mg, Fiber 1g, Sugar 1g, Vitamin A 401IU, Vitamin C 1mg, Calcium 229mg, Iron 1mg
