If you’ve been looking for a low-carb, gluten-free biscuit that delivers on taste, this recipe is for you. Just whip up a double batch to keep them in the freezer; then, on hectic mornings, pop 1 or 2 in the microwave for a satisfying breakfast to take on the road. You can also shake things up at Thanksgiving by making a batch to take along to grandma’s house.
Servings: 6
Ingredients:
- • 4 cups cauliflower florets (or 3 cups riced cauliflower)
- • ½ cup blanched almond flour
- • 1 tsp baking powder
- • ½ tsp kosher salt
- • ½ cup shredded reduced-fat sharp Cheddar cheese
- • 2 large egg whites, lightly beaten
- • 2 tbsp unsalted butter, melted
- • 3-4 strips turkey bacon, cooked and crumbled
- • 2 tbsp fresh chives, chopped
Directions:
- • Preheat oven to 400º F.
- • Lightly coat a 6-cup muffin pan with nonstick spray.
- • in a bowl, combine cauliflower and 2 tablespoons of water. Cover and microwave until tender, about 10 minutes.
- • Drain the cauliflower and mash with a fork until smooth.
- • Cool slightly, then place cauliflower in a clean kitchen towel and squeeze out as much water as possible.
- • Return cauliflower to bowl, add almond flour, baking powder, and salt, and stir well to combine.
- • Mix in Cheddar, egg whites, and butter until incorporated, then fold in bacon and chives.
- • Form dough into 6 balls and place in prepared pan, pressing to flatten.
- • Bake until tops are golden brown, 23 to 25 minutes.
- • Let cool in the pan for about 5 minutes.
- • If necessary, run a thin-bladed knife around the sides of the biscuits before inverting pan onto wire rack.
