Side Dish

low carb biscuit muffins is for Side Dish.

low carb biscuit muffins takes 10 minutes to prepare.

low carb biscuit muffins takes 15 minutes to cook.

low carb biscuit muffins makes 18 servings.

The ingredients for low carb biscuit muffins are:

1 cup Bob's Red Mill Almond Meal/Flour (1/4 cup is 28g)
5.3 tbsp Coconut Flour Bobs Red Mill 2 tbsp (by ACORTES4)
.75 cup Parmesan Cheese, grated
2 tsp Baking Powder
1 tsp Aldi Minced Garlic (by MSTONYA610)
1 tbsp Parsley, dried
6 large Egg, fresh, whole, raw
.33 cup Butter, salted

Here is how you make low carb biscuit muffins:

STRUCTIONSPreheat the oven to 350 degrees F. Spray cupcake tins with non stick spray.Mix dry ingredients together in a large bowl. Stir in wet ingredients. Let the mixture sit for a couple of minutes to thicken. Put in muffin tins and bake in oven 350 for 15 minuesORScoop tablespoonfuls of the dough onto the lined baking sheet and form into rounded biscuit shapes (flatten slightly). A cookie scoop makes this process faster, but you can use your hands too. Dust with additional parmesan cheese on top. Bake 15 to 20 minutes, until firm and golden. Cool on the baking sheet.NOTESServing Size: 18 to 24 biscuits depending on size you wantNumber of Servings: 18Recipe submitted by SparkPeople user TPANANCY.

The nutritional information for low carb biscuit muffins is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 117.8

• Total Fat: 9.6 g
• Cholesterol: 74.4 mg
• Sodium: 179.7 mg
• Total Carbs: 3.0 g
• Dietary Fiber: 0.7 g
• Protein: 5.5 g

The dietary needs meet for low carb biscuit muffins is Low Carb