These easy-to-make biscuits deliver on taste and nutrition: They’re flourless, gluten-free, and hey, I even snuck in some cauliflower (what can I say, I’m a dietitian).

I like to whip up a double batch and freeze each biscuit individually. Then, on hectic mornings, I pop one or two in the microwave for about a minute and I have a satisfying breakfast to take on the road.

This recipe comes from my new book, Joy Bauer’s Superfood! To learn more, click here.

You’ll also love my Cauliflower Crust Quiche and Cinnamon Raisin Protein Bagels!

No ratings yet

Low-carb Quiche Biscuits with Bacon, Cheddar and Chives

These easy-to-make biscuits deliver on taste and nutrition: They’re flourless, gluten-free, and hey, I even snuck in some cauliflower.
Servings: 6 biscuits
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Print Recipe Pin Recipe Leave a Review

Ingredients
 

  • 4 cups cauliflower florets, or use 3 cups packaged cauliflower rice
  • ½ cup blanched almond flour
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • ½ cup 2% reduced-fat shredded sharp cheddar cheese, or grated Parmesan
  • 2 large egg whites, lightly beaten
  • 2 tablespoons butter, melted*
  • 3 to 4 strips turkey bacon, cooked and crumbled
  • 2 tablespoons chopped fresh chive
  • * If you’re watching cholesterol, swap in soft tub (trans fat–free) spread.

Instructions
 

  • Preheat oven to 400°F. Mist 6 compartments of a muffin tin with nonstick oil spray and set aside.
  • Place the cauliflower florets or rice in a microwave-safe bowl, add a splash of water, cover, and microwave for about 6 minutes, until the cauliflower is soft and mushy. Mash with a fork until smooth. Drain out as much water as possible by placing the cauliflower in a kitchen towel or between a bunch of layered paper towels and squeezing.
  • Once the cauliflower is drained, add the almond flour, baking powder, and salt and stir well. Mix in the cheese, egg whites, and butter. Add the bacon and chives and mix to create a batter.
  • Using your hands, form 6 balls and place them into the prepared muffin tin. The muffin compartments will be almost full. Bake for 23 to 25 minutes, until the tops are slightly browned.
  • To freeze, wrap each biscuit individually and place in the freezer for up to two months. When you’re ready to enjoy, microwave for 60 to 90 seconds to warm.
Author: Joy Bauer, MS, RDN, CDN

Nutrition Information per serving

Calories: 150Carbohydrates: 6gProtein: 8gTotal Fat: 11g— Unsaturated Fat: 7g— Saturated Fat: 4gCholesterol: 20mgSodium: 320mgFiber: 2gTotal Sugar: 2g— Natural Sugar: 2g— Added Sugar: 0g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe! If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!