RecipeLow-carb Quiche Biscuits with Bacon, Cheddar and Chives

Nutrition Facts
Amount per Serving
  • Calories: 150
  • Protein: 8 g
  • Total Fat: 11 g
    • Unsaturated Fat: 7 g
    • Saturated Fat: 4 g
  • Cholesterol: 20 mg
  • Total Carbohydrate: 6 g
  • Dietary Fiber: 2 g
  • Total Sugar: 2 g
    • Natural Sugar: 2 g
    • Added Sugar: 0 g
  • Sodium: 320 mg

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.

  • Prep time
  • Total Time
This recipe makes 6 biscuits
  • • 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.


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.

Nutrition provided for 1 biscuit

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

Nutrition analysis courtesy of Genesis® R&D