Description
Grab a copy of 30 Minute Ketogenic Cooking - HERE
Ingredients
Scale
- 4 ounces cream cheese, softened
- 1 large egg
- 1 1/2Â cups shredded sharp cheddar cheese
- 3 cloves garlic, minced
- 1/4 teaspoon Italian seasoning (I use this brand)
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 1/4 cups blanched almond flour (I use this brand)
- 1/4Â cup heavy cream
- 1/4 cup water
- 6 strips thick cut bacon, cooked crisp and crumbled
- 1/4 cup chopped pickled jalapeno slices
Instructions
- Preheat the oven to 350°F
- Beat cream cheese and egg together with a hand mixer until well combined.
- Add cheese, garlic, Italian seasoning, onion powder, and garlic powder and mix in using a rubber spatula.
- Mix in almond flour, heavy cream, and water. Fold crumbled bacon and chopped jalapenos into the dough.
- Drop heaping mounds of the dough onto a silicone muffin top pan. (Grab one here)
- Bake for 20 minutes.
- Allow to cool on a cooling rack for 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1 biscuit
- Calories: 195
- Sugar: 2.6g
- Sodium: 257mg
- Fat: 18.2g
- Saturated Fat: 7.1g
- Carbohydrates: 4.4g
- Fiber: 1.2g
- Protein: 6.6g
- Cholesterol: 48mg