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.
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
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.
Nutrition Information per serving
Calories: 150Carbohydrates: 6gProtein: 8gTotal Fat: 11g— Unsaturated Fat: 7g— Saturated Fat: 4gCholesterol: 20mgSodium: 320mgPotassium: 400mgFiber: 2gTotal Sugar: 2g— Natural Sugar: 2g— Added Sugar: 0gVitamin C: 35mgCalcium: 162mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.