Low Carb Biscuits in a Muffin Tin

by

INGREDIENTS

  • 1 ½ cups almond flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 2 large eggs
  • ¼ cup melted butter (or coconut oil)
  • ½ cup shredded cheddar cheese (optional)
  • ¼ cup sour cream or Greek yogurt
  • 1 tbsp chopped chives or parsley (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease or line a muffin tin with paper liners.
  2. Mix dry ingredients: In a bowl, combine almond flour, baking powder, and salt.
  3. Add wet ingredients: Stir in eggs, melted butter, sour cream (or yogurt), and cheese if using.
  4. Blend well until the mixture forms a thick batter. Fold in chives or herbs if desired.
  5. Spoon into muffin tin filling each cup about 2/3 full.
  6. Bake for 18–22 minutes or until golden brown and a toothpick comes out clean.
  7. Cool slightly before removing. Serve warm with butter or your favorite low-carb spread.

Let me know if you’d like a version with coconut flour, or dairy-free options!

Leave a Comment