These little biscuits are quick and easy to make and take less than 15 minutes to bake up so you can make them last minute or bake a bunch and freeze them.
They have a nice crumbly texture.
Low-Carb Cheddar Biscuits
This recipe is per buscuit
Ingredients:
- 30 g lupin flour
- 15 g vital wheat gluten
- 1 egg, whisked
- 2.5 g baking powder
- 15 g Erythritol
- 35 g sharp cheddar cheese, grated, Divided
- Salt
Directions:
- Preheat the oven to 350° F. Butter a small ramekin (I used my Le Creuset mini Dutch oven).
- Whisk all of the ingredients together until homogenized and smooth. Pour into the ramekin and top with about 10 g of cheddar and bake for 10-15 minutes or until a toothpick inserted comes out clean.
- Pop the muffin out of the ramekin and cut it in half horizontally, and toast until golden.
Directions:
- I found the Le Creuset mini Dutch oven a little too large because the biscuits are very filling so next time I’ll choose a smaller pan
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