1/4 cup butter, melted
1/4 teaspoon salt
1/2 teaspoon garlic powder
1/3 cup coconut flour, sifted, 1 1/4 ounces
1/4 teaspoon baking powder
4 ounces sharp cheddar cheese, shredded
Whisk together the eggs, butter, salt, and garlic powder. Combine the coconut flour with the baking powder and whisk into the egg mixture until there are no lumps. Fold in the cheese. Drop the batter by spoonfuls onto a greased, rimmed baking sheet. Keep the batter as mounded as you can so that they won't end up too flat when they spread during baking. I made mine in a muffin top pan and I recommend doing that if you have one. Bake at 400º 15 minutes until as browned as you can get them without burning them.
They crisp up nicely in the toaster oven the next day.
Makes 6 biscuits
Can be frozen
Per Biscuit: 218 Calories; 18g Fat; 10g Protein; 4g Carbohydrate; 2g Dietary Fiber; 2g Net Carbs
Per 2 Biscuits: 436 Calories; 36g Fat; 20g Protein; 8g Carbohydrate; 4g Dietary Fiber; 4g Net Carbs
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