Jalapeno biscuits are not off-limits with this low-carb take

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Folks on a low-carb diet might think that biscuits are off-limits, but this is far from the case! To make these mouth-watering biscuits, you combine almond flour, cheese and an egg. Roasted jalapenos give a nice little kick of spice.
These biscuits are the perfect side to your favorite soup or chili recipe, and they're also delicious just on their own. Once you've mastered the base recipe, you can also change them up by adding your favorite herbs or even other vegetables to the mix. Try bacon and cheddar or red bell pepper and olive for a Provençal flair.
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Cooktop Cove
Low-Carb Jalapeno Biscuits
6
10 minutes
20 minutes
30 minutes
1 teaspoon lard or butter
6 jalapenos, seeds and membranes removed, minced
2 green onions, minced
1/4 teaspoon salt
1 1/2 cups almond flour
1 1/2 teaspoons baking powder
3 tablespoons cold butter, cubed
1 egg, beaten
1/4 cup heavy cream
1/2 cup shredded cheddar cheese
Preheat the oven to 350 F.
In a skillet, heat the lard or butter over low heat. Add the jalapenos, green onions, and salt. Cook until just fragrant and slightly softened, about 5 minutes.
Set the vegetables aside to cool.
In a mixing bowl, combine the almond flour and baking powder. Add the butter, then use your fingers to work it into the flour until the mixture has a sandy texture.
Add the egg and the heavy cream, using a rubber spatula to bring the mixture together.
Add the cheddar cheese and cooked vegetables; fold until well- combined.
Divide the mixture into six even portions. Place on a greased baking sheet, and bake for 20 minutes.
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