Ingredients
Scale
- 2 cups blanched almond flour
- 2 large eggs, beaten
- 2 teaspoon baking powder
- 3/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon parsley
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon sea salt
- 1/4 teaspoon cracked black pepper
- 1 1/2 tablespoon nutritional yeast
- 1/2 cup ghee, room temperature
Instructions
- Preheat oven to 350F. Line a baking sheet with cooking spray or parchment paper.
- Mix together all the dry ingredients in a large bowl. Stir in the wet ingredients (beaten eggs and room temperature ghee) and mix until combined. This should become a dough like consistency that is sticky.
- Using an ice cream scoop, scoop out the dough and form into a rounded biscuit shape. Once they are formed transfer them to the baking sheet and slightly press down with your fingers.
- Place in the oven and bake for 15 minutes or until the tops are golden brown and firm.
- Remove from the oven and allow to cool. Enjoy!
Notes
- If you need a paleo baking powder ingredient, here is my go-to recipe. It makes 1/3 cup.
- 2 tablespoon baking soda
- 1/4 cup cream of tarter
- Each biscuit has 4 NET carbs.
- The nutritional yeast is what gives it the cheesy texture and taste.
- If you are not dairy free, feel free to add regular cheese. You can do 1/4 cup of shredded cheddar for the nutritional yeast.
- Store any leftovers in a gallon size baggie. Will last a few days on the counter, a week in the fridge and can be frozen up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 15
- Category: Side Dish/ Appetizer
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 213
- Sugar: 0
- Sodium: 112
- Fat: 10
- Carbohydrates: 5
- Fiber: 1
- Protein: 4
- Cholesterol: 47