Cheddar Jalapeno Bacon Biscuits – Low Carb, Gluten Free

PEACE, LOVE AND LOW CARB(1)
Marsha M.: "I really liked this recipe! The biscuits were ver…" Read More
12Ingredients
65Minutes
240Calories

Ingredients

US|METRIC
  • 4 ounces cream cheese (softened)
  • 1 large egg
  • 1 1/2 cups sharp cheddar cheese (shredded)
  • 3 cloves garlic (minced)
  • 1/4 teaspoon italian seasoning
  • 1/4 teaspoon onion salt
  • 1/4 teaspoon garlic powder
  • 1 1/4 cups almond flour (get it here)
  • 1/4 cup heavy cream
  • 1/4 cup water
  • 6 strips thick cut bacon (cooked crisp and crumbled)
  • 10 pickled jalapeno (slices, chopped)
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    NutritionView More

    240Calories
    Sodium10% DV240mg
    Fat34% DV22g
    Protein18% DV9g
    Carbs1% DV3g
    Fiber4% DV1g
    Calories240Calories from Fat200
    % DAILY VALUE
    Total Fat22g34%
    Saturated Fat9g45%
    Trans Fat
    Cholesterol60mg20%
    Sodium240mg10%
    Potassium70mg2%
    Protein9g18%
    Calories from Fat200
    % DAILY VALUE
    Total Carbohydrate3g1%
    Dietary Fiber1g4%
    Sugars<1g2%
    Vitamin A8%
    Vitamin C0%
    Calcium15%
    Iron4%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Marsha M. 2 years ago
    I really liked this recipe! The biscuits were very filling. I ate them for breakfast, and they kept me full for several hours. If making it again, I plan to cut down on the garlic and jalapeño, and use 2 teaspoons baking powder. The dough was very wet, like batter, so I added about 3 tablespoons of coconut flour to hold it together. I baked it on a baking sheet instead of in a muffin top pan. It needed to be baked for 30 minutes.

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