- 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: 0 g
- Natural Sugar: 0 g
- Added Sugar: 0 g
- Sodium: 280 mg
These easy-to-make biscuits deliver on taste and nutrition. They’re flourless, gluten-free, and hey, I even snuck in some cauliflower! Each one has only 6 grams of carbs and comes packed with loads of bacon-cheesy flavor — imagine if a quiche and a bacon-egg-and-cheese sammie had one delicious baby…need any more convincing?
- Prep time
- Total Time
- 4 cups cauliflower florets (or use 3 cups prepackaged cauliflower rice)
- ½ cup almond flour
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ½ cup 2% reduced-fat shredded sharp cheddar cheese (may swap in grated Parmesan)
- 2 egg whites, lightly beaten
- 2 tablespoons butter, melted
- 3 to 4 slices turkey bacon, cooked and crumbled
- 2 tablespoons chopped chives
Preheat oven to 400°F. Mist a muffin tin (you’ll need 6) with oil spray and set aside.
Place cauliflower florets or rice in a microwave-safe bowl, add a splash of water, cover with a paper towel and microwave for about 6 minutes until the florets are very soft and mushy. Mash with a fork until as smooth as possible. Drain as much water as possible by pressing layers of paper towels over the mashed cauliflower.
Add almond flour, baking powder, salt and give it a good stir. Mix in cheese, egg whites and butter. Add in bacon and chives, and combine everything to create a batter.
Using your hands, create 6 balls of batter and place each into the muffin tin. The muffin compartments will be almost full. Bake for 23 to 25 minutes. The tops should be slightly browned. Note: These freeze well; simply microwave for 60 to 90 seconds and enjoy.
Nutrition provided for 1 biscuit
Nutrition analysis courtesy of Genesis® R&D