Indulge in the savory delight of Low Carb Muffin Tin Biscuits, a nutritious twist on traditional biscuits. Packed with almond flour, Parmesan, and a blend of flavorful spices, these golden treats are perfect for breakfast or as a side to soups and stews. Easy to make and low in carbs, they’re a guilt-free delight for any occasion.
☆Ingredients:
1/4 cup grated Parmesan cheese
1 teaspoon baking powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
2 cups almond flour
1/4 cup coconut flour
1/4 cup unsalted butter, melted
3 large eggs
1/4 cup unsweetened almond milk
☆Instructions:
Preheat the oven to 350°F (175°C). Grease a muffin tin or line it with muffin liners.
In a large mixing bowl, combine almond flour, coconut flour, Parmesan cheese, baking powder, garlic powder, onion powder, and salt. Mix well.
In a separate bowl, whisk together melted butter, eggs, and almond milk until smooth.
Pour the wet ingredients into the dry ingredients and stir until a thick batter forms.
Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 15-20 minutes, or until the biscuits are golden brown and a toothpick inserted into the center comes out clean.
Remove from the oven and allow the biscuits to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Serve the biscuits warm or at room temperature as a delicious low-carb alternative to regular biscuits. Enjoy them on their own or as a side to soups, stews, or any other dish of your choice.
Serving Suggestions:
Enjoy