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Hand’s down, I’m a carb fiend no matter which way you cut it. I love my biscuits, crackers, cakes, cookies, croissants… is your mouth watering yet? Us tea lovers, love our sinful sweets, so why not mix things up a bit with this low carb breakfast biscuits recipe? It brings that lovely, soft and chewy texture to a biscuit you don’t have to feel bad about. Not to mention, it’s devilishly easy to throw together. Follow these simple step by step instructions for a fool proof, low carb treat you can make every week!
See also: For some keto-inspired baking goodness, check out these keto high tea recipes that are diet friendly, and delicious!
Delicious Low Carb Breakfast Biscuit Recipe
You can’t lose with a low carb, and delicious breakfast biscuit like this one. Lighten up your morning tea or coffee routine with one of these scrumptious treats! Once you stock up on some of these easy to find ingredients, it’s something you’ll be able to make ahead of time easily. It’s quick to go together, and practically fool-proof, too! (Which is good news if your baking caliber is roughly similar to mine!) It’s worth noting, this recipe makes a great treat to bring into the office! Many of us are following keto, or low-carb diets that aren’t permitting of most if not all home baking we come across nowadays. Cheer up your fellow coworkers with these simple and delightful, low-carb treats!
2 cups almond flour
4 tsp baking powder
1/2 tsp salt
1/2 cup 1:1 stevia powder
4 cups shredded mozerella cheese, melted
2 ounce cream cheese, melted
4 tbl butter, melted
vegetable shortening to grease the muffin tins
In a mixing bowl, combine the almond flour, baking powder, salt, and stevia powder. Mix these ingredients together with a whisk until evenly combined.
In a microwave-safe bowl, combine the mozerella cheese, cream cheese and butter, cover the bowl and heat the mixture in the microwave on high for 2 minutes or longer to melt these ingredients far enough to be able to stir them together with a fork until they are well mixed.
Using a stiff spatula, pour the cheese and butter mixture into the dry ingredients and begin mixing. When the mixture is warm but not hot to the touch, add the eggs and mix the dough until everything is combined.
Liberally grease all the inner surfaces of the muffin cups with vegetable shortening. Drop golf ball sized portions of dough into each cup. This recipe makes about 18 average sized muffins.
Bake the muffins at 350 for 20 to 25 minutes or until the tips and edges of the muffin tops begin to brown. It is very easy to burn these muffins by leaving them in the oven too long. You can peek into the oven without fear of them falling.
When they are done, place the muffin tins on a wire rack to begin cooling. When they have cooled until they are warm to the touch, run a butter knife blade around the edges to help break the muffins loose from the tins. I use the flat of the knife to gently push from the edge to the center a tiny bit to to break the muffin free from the bottom of the tin.
Serve warm with butter and your favorite sugar-free jams and jellies. Makes a tasty addition to breakfast or a snack anytime of day.
Easy to Make, Fun to sHare!
See also: Is there a coffee drinker in your midst? You need to give some of these teas for coffee drinkers a try!
If you’ve enjoyed this low carb breakfast biscuit recipe, consider sharing with some of your friends! That’s of course if they haven’t already asked for it in after tasting one of these biscuits. Having some low carb, healthier alternatives in your recipe book gives you a wealth of options for afternoon tea, and the odd snack. These are also ideal for prepping ahead of time, without losing any flavor. Thanks for checking out this tea inspired recipe! For more delicious tea-time eats, stop by again soon!