LOW CARB BISCUITS WITH GARLIC & PARMESAN (GLUTEN-FREE)
One of my favorite tricks in meal planning is to make a batch of something in advance and then throw it into meals throughout the week. Low carb biscuits are one of those staples that I’ve started making more often recently. Having them on hand means that meals and snacks don’t require making multiple things from scratch at that time.
Who has that kind of time for every meal?
Instead, I make a main entree or side dish on the spot and supplement with leftovers from the freezer or a staple for the week that was made over the weekend. Sometimes a something as simple as a biscuit is just the thing to round out a meal.
Biscuits (albeit not gluten-free biscuits!) were actually one of the first recipes I learned to make from the internet. I was twelve years old and would make them after school. Back then they were filled with white flour, and after finding out how nutritionally worthless they were, I avoided biscuits for years altogether. Fortunately, the kind I make now are much healthier, even though I still only make them occasionally. I actually think they taste better, too.
These particular low carb biscuits with garlic and parmesan have coconut oil to create just the right delicate texture with added healthy benefits. I used whole eggs, but you could also use egg whites instead to lighten them up a bit (two egg whites for each egg). A classic combination of almond flour, coconut flour, and parmesan cheese makes the perfect gluten-free dough. The ingredient quantities are flexible, so this recipe is practically foolproof.
Gluten-free biscuits are not typically part of my repertoire, but when I first made these over the holidays, I knew I’d be making them again. They make a wonderful addition to any light lunch or dinner, holiday table, or even picnic basket. They taste great on their own, so they are just the thing to pass around a large table, yet they are equally fantastic in the morning with coffee or added to any quick meal or snack. You could also cut one in half and make a last-minute mini sandwich.
So many possibilities with low carb biscuits! Anything this versatile is a winner for me.
- cup Almond flour
- 1/3 cup Coconut flour
- 3/4 cup Grated parmesan cheese
- 2 tsp Gluten-free baking powder
- 6 cloves Garlic (minced)
- 1 tbsp Dried parsley
- 6 large Egg
- 1/3 cup Coconut oil (measured solid, then melted; can also use butter)
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Mix dry ingredients together in a large bowl. Stir in wet ingredients. Let the mixture sit for a couple of minutes to thicken.
Scoop tablespoonfuls of the dough onto the lined baking sheet and form into rounded biscuit shapes (flatten slightly). A cookie scoop makes this process faster, but you can use your hands too. Dust with additional parmesan cheese on top. Bake 15 to 20 minutes, until firm and golden. Cool on the baking sheet.
Serving size: 1 biscuit
NUTRITION INFORMATION PER SERVING
Calories: 95 | Fat: 8g | Total Carbs: 3g | Net Carbs: 2g | Fiber: 1g | Sugar: 1g | Protein: 5g