Low-Carb Cheddar Biscuits

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.

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:

1. Preheat the oven to 350° F. Butter a small ramekin (I used my Le Creuset mini Dutch oven).
2. 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.
3. 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