Low carb garlic biscuits

[Grammabear]

I accidentally found this recipe for low carb garlic biscuits while looking for something else.  I made them this afternoon using a muffin tin.  I got 10 biscuits.

https://snapguide.com/guides/make-low-carb-biscuits/?utm_campaign=short&utm_medium=web&utm_source=pinterest


ETA: nutritional values for one biscuit - 44g or 1½ oz:

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[skb]

I'm a biscuit guy. Will definitely give this a try. Thanks.

[bigskygal]

Those look yummy!!  I'm curious, where did you find the nutritional info?

[Shanny]

I ran it through NutritionData.com and then added the image to GrammaBear's post. 

[bigskygal]

Thanks Shanny!! So that is for 10 biscuits?

[Shanny]

Yep - if the recipe makes ten biscuits, each one is worth those values.

[Grammabear]

Yep - if the recipe makes ten biscuits, each one is worth those values.

I used a muffin tin that 'could' make 12 muffins and the recipe for garlic biscuits only filled 10 of the spots for biscuits.  I think the nutrition data is absolutely right because I usually bolus for both protein and fat in addition to the carbs.  Twice I've given a little extra insulin for the bolus and twice I've gone low......so maybe this hard-headed Swede will learn her lesson after two times doing that.  Next time I WILL pay attention to my numbers.   

[Kelly]

This looks really good!  I've really been missing bread/buns, etc.  This recipe looks easy and no unusual ingredients.

[patdart]

I made these today and used a large muffin tin I bought to make small meatloaves and only got 4, but won't fill the pan so much next time and realized I'm gonna have to buy a new bag of almond flour!

Later:  These were too salty for me, so I've decided to add no salt, and see if I can find a low salt cheese and see if that will help.  A good friend who tasted them and thinks I undersalt even commented on it.  Also, mine were crumbly and I'm not sure I could make a sandwich with them.

Any thoughts?

[bigskygal]

I was going to make these today, but my almond flour was way older than I thought so I tossed it. (exp 2/2014 even though stored in freezer, just didn't want to use it.) So I need to get a new bag too.

[patdart]

If it has been in the freezer and smelled okay, it was okay!  Better be careful if you use Parmesan as your cheese.  I thought of you and that when I tasted them.  Sharp Cheddar was/is what I used.  Of course, Baking Powder is salty too.  Of course, my butter was salted as that's what I buy and use.  HMMMM.

[bigskygal]

Thanks for the heads up re the salt Pat.  I do have some sharp cheddar on hand too.  I just checked the recipe and it says the cheese is optional, though I think it would add good flavor.

The almond flour smelled OK, but there were some suspicious black bits in it so I just didn't want to use it.  I have very expensive duck eggs and I sure don't want to waste them!

[bigskygal]

I made these today finally!!  They are good but as Pat said, I found them just a touch too salty.  I wonder if using unsalted butter would help? And mine were crumbly too. Didn't stop me from gobbling 2 up right away!   

I made them in a muffin top pan greased with CO.  I don't use those spray on oils.  They came out 3" diameter and about 1/2" tall.  The texture of mine is much more coarse than what the recipe shows.  Maybe he used a finer ground almond meal? I used Bob's Red Mill, maybe that is why they are crumbly?  I'm not sure mine will slice, once they are completely cool, I'll try.

Don't get me wrong, these are good!

[bigskygal]

Well, the biscuits I made today are not going to slice.  Just crumble.  I wonder if I buzzed the flour in my magic bullet it would help? Maybe add a Tbsp or so of coconut flour?  I really want this recipe to work.

I am also debating buying that brownie square pan as used in the recipe.  I'd love to make grilled cheese sandwiches or any sandwich with these.  Just need to tweak the recipe a bit more.