Prep Time: 15 minutes
Cooking Time: 10 minutes
Ingredients
- 1 1/2 cups cups superfine almond flour
- 1/4 tsp salt
- 1 tbsp aluminum-free baking powder
- 1 tsp garlic powder
- 2 large eggs
- 1/2 cup sour cream
- 4 tbsp unsalted butter, melted
- 1/2 cup shredded cheddar cheese
Garlic Butter Topping:
- 2 tbsp butter melted
- 1/2 tsp garlic powder
- 1 tbsp parsley, minced
Instructions
- Preheat oven to 450°F. Lightly grease muffin cavities of a 12-cup muffin pan.
- In a large bowl, whisk together almond flour, salt, baking powder, garlic powder.
- In a small bowl, combine eggs, sour cream, butter. Whisk until smooth. Pour into large bowl with dry ingredients.
- Mix with a whisk or spoon until batter is evenly mixed. It will be quite thick. Stir in cheese.
- Scoop 1/4 cup of batter and place into muffin mold. The batter is sticky so you will likely need to use a spatula to scrape and remove all the batter from the measuring cup. Repeat until all batter is used up.
- Bake biscuits about 10-11 minutes or until tops are golden and toothpick inserted comes out clean.
- Use a thin spatula to loosen edges of biscuits. Remove biscuits from muffin pan.
- In a small bowl, dissolve garlic powder into melted butter. Stir in parsley. Brush onto tops of biscuits while the biscuits are still hot and butter is still liquid. Biscuits are best eaten warm.
Nutrition Facts
- Number of Servings Per Container: 12
- Serving Size: 1 biscuit
- Calories: 200
- Total Fat: 18g, 23%
- Saturated Fat: 6g, 33%
- Trans Fat: 0g
- Cholesterol: 60mg, 19%
- Sodium: 230 mg, 10%
- Total Carbohydrate: 4g, 0%
- Dietary Fiber: 2g, 6%
- Total Sugars: less than 1g
- Added Sugars: 0%
- Protein: 7g, 14%
- Vitamin D: 0.2mcg, 0%
- Calcium: 230mg, 17%
- Iron: 0.84mg, 5%
- Potassium: 100mg, 3%