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Cheddar Jalapeno Bacon Biscuits (low carb, gluten free) takes 30 minutes to prepare.

Cheddar Jalapeno Bacon Biscuits (low carb, gluten free) takes 30 minutes to cook.

Cheddar Jalapeno Bacon Biscuits (low carb, gluten free) makes 12 servings.

The ingredients for Cheddar Jalapeno Bacon Biscuits (low carb, gluten free) are:

4 oz Cream Cheese
1 large Egg, fresh, whole, raw
1.5 cup Sargento Classic Sharp Cheddar Fancy Shredded Natural Cheddar Cheese
3 serving Garlic (1 clove) (by AIRAMEI)
.14 serving 2 tsp Italian Seasoning (by JULIE1933)
1.4 gram(s) Badia Onion Salt 1/4 Tsp (1.4g) (by WILD2003)
.25 tsp Garlic powder
5 serving Bob's Red Mill Almond Flour - per 1/4 Cup
4 fl oz Heavy Whipping Cream
.25 cup (8 fl oz) Water, tap
3 serving Bacon - Gwaltney - 2 slices (by FL_SUNSHINE)
.5 pepper Jalapeno Peppers

Here is how you make Cheddar Jalapeno Bacon Biscuits (low carb, gluten free):

Preheat oven to 350 degrees.Beat cream cheese and egg with a hand mixer until well blended.Add cheese, garlic, and seasoning; 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 dough onto a buttered muffin top pan.Bake at 350 degrees for 20 minutes.Allow to cool on a cooling rack for 30 minutes.Serve and Enjoy!Serving Size: 12 muffinsNumber of Servings: 12Recipe submitted by SparkPeople user THELADYISCRAZY.

The nutritional information for Cheddar Jalapeno Bacon Biscuits (low carb, gluten free) is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 212.0

• Total Fat: 19.1 g
• Cholesterol: 56.6 mg
• Sodium: 196.9 mg
• Total Carbs: 4.0 g
• Dietary Fiber: 1.3 g
• Protein: 8.7 g