Making low-carb biscuits in a muffin tin is a great way to enjoy a fluffy, satisfying bread alternative without the carbs. Here’s a simple recipe to try:
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Ingredients:
- 1 ½ cups almond flour
- 2 tablespoons coconut flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs
- ¼ cup unsalted butter, melted (or coconut oil)
- ½ cup shredded cheddar cheese (optional for extra flavor)
- ¼ cup unsweetened almond milk (or other low-carb milk)
- 1 tablespoon of psyllium husk powder (optional, for added texture)
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with paper liners.
- Combine Dry Ingredients: In a large bowl, mix the almond flour, coconut flour, baking powder, salt, and psyllium husk (if using).
- Whisk Wet Ingredients: In another bowl, whisk the eggs, melted butter, and almond milk until fully combined.
- Combine Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients and stir until just combined. If you’re using cheese, fold it into the mixture now.
- Spoon into Muffin Tin: Divide the dough evenly between the muffin cups. You should get about 6-8 biscuits, depending on the size of your tin.
- Bake: Bake in the preheated oven for 18-22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the biscuits cool for a few minutes in the tin before transferring them to a wire rack. Serve warm with butter or your favorite low-carb spread.
Enjoy your low-carb biscuits! They can be stored in an airtight container for a few days or frozen for later use.