1 1/2 cups almond flour
1/4 tsp kosher salt
1 tblsp baking powder
2 tsp Stevia in the Raw
2 large eggs
1/3 cup sour cream
4 tblsp butter, melted
Preheat oven to 375 degrees, line 8×8 square baking dish with non-stick foil. Set aside.
In a medium bowl whisk together the dry ingredients and then combine with wet ingredients, don’t over mix.
Scrape out bowl completely into prepared pan and spread evenly. Bake for 20 minutes or until golden brown on top. Serve with cooked egg, ham, or favorite low carb preserves.
This is an extremely easy recipe to put together. I only dirtied up a bowl and whisk which is great for those who like to minimize their dish load in the mornings.
The texture of these biscuits are a tad spongy, but the trade off is 2.5g net carbs per biscuit. They are extremely light in texture, but they held up to my egg and ham very nicely. Next time I will back the leavening off by a teaspoon to see if that will help. It does resemble cornbread, but the flavor is reminiscent of buttermilk biscuits due to the sour cream.
These are very filling! I ate two and felt pleasantly full, it made for a refreshing breakfast! I love biscuits, it’s the southern side in me. Baking in an 8×8 baking dish yielded 9 square biscuits, if you want a dozen you could use a muffin pan and add two heaping tablspoons of batter to each well. Just be sure to prep your han with non-stick spray. The carb count will be lowered a little more.
Unfortunately these are not dairy free. The sour cream is a must, it aids in the leavening and adds a “buttermilk” flavor without all the carbs. I suppose you could try leaving it out if you absolutely needed to and replace the butter with melted expeller pressed coconut oil. Let me know how it turns out if you do this!
Hope you all enjoy and have a blessed day!!