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  • Jackie Hickson

When you are on a bread hiatus....

My jeans are tight.......need I say more? Like most of you I have been baking up a storm and thoroughly enjoying the deliciousness of warm baked bread, hot gooey cinnamon buns, Jalapeno and cheddar bread...and don't get me started on all the ice cream I have been making.

While P is happier than a pig in shit, this is not how I normally eat and it has caught up to me (can't stay in my sweats forever....and yes I have a pair of quarantine sweat pants) So over the weekend I decided to get busy with some new recipes, did some low carb research and have fallen in love with my Beach Body cookbook again (Fixate Volume 2 is amazing)

Making "biscuits" was actually very simple - and while they did stick to my pan (my doing) they turned out great and I can see adding different savory spices to them next time. ***recipe comes from Warrior Made Keto Carb Cook Book


Prep Time: 10 minutes/Cook Time: 10 minutes/Yield: 9 large biscuits (24 mini in my case)

Preheat oven to 450 degrees - grease muffin tins with Pam*

Ingredients: 1 1/2 cup super fine almond flour (I use Red Mill)

1/4 tsp salt

1 TBSP baking powder

1/2 tsp garlic powder

2 large eggs

1/2 cup 14% sour cream

4 TBSP melted unsalted butter

1/2 cup grated cheddar


Directions: In a large bowl, combine flour, powder, salt and garlic powder

In a small bowl, combine eggs, sour cream and butter - whisk until smooth, add to dry ingredients

Add cheese, and mix batter until all ingredients have been thoroughly incorporated (batter will be quite thick)

Scoop 1/4 cup into each muffin tin - bake biscuits for 10 - 11 minutes or until tops are golden and a toothpick comes out clean.

Allow biscuits to cool slightly before serving


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