You can change the flavor of these biscuits by adding any seasonings you want. See the suggestions below for some of my favorite variations. You can also use a parchment paper–lined baking sheet instead of a muffin pan. Simply drop spoonfuls of dough on the pan and bake as instructed.
Makes 12 servings
Preheat the oven to 450°F. Spray the cups of a 12-cup muffin pan with cooking spray.
In a bowl, mix together the almond flour, baking powder, garlic, onion powder, and salt.
In a separate bowl, whisk together the eggs, sour cream, and melted butter. Add the egg mixture to the flour mixture and stir with a spoon until combined. Add the shredded cheese and mix until combined.
Spoon the batter equally among the cups of the muffin pan. Bake for 10 to 13 minutes, until the tops start to brown.
Note: If you coat the spoon with cooking spray before spooning batter into the muffin cups, it will slide off easily.
Nutritional Info (per serving)
Calories 164, fat 14.6 g, protein 5.8 g, carbs 4.5 g, fiber 1.5 g
Variations
Bacon-Cheddar: Leave out the garlic and onion powder and add ¾ cup cooked crumbled bacon along with the cheese.
Jalapeño-Cheddar: Leave out the garlic and onion powder and add ¼ cup chopped fresh jalapeño peppers along with the cheese.
Chive-Cheddar: Leave out the garlic and onion powder and add 3 tablespoons chopped fresh chives along with the cheese.
Spinach-Feta: Leave out the garlic, onion powder, and cheddar cheese and add 1 cup fresh spinach and 1 cup feta cheese to the egg mixture.
Rosemary–Goat Cheese: Leave out the garlic, onion powder, and cheddar cheese and add 2 tablespoons chopped fresh rosemary and 1 cup goat cheese to the egg mixture.
Blueberry–Whipped Cream: Leave out the garlic, onion powder, and cheddar cheese and add 1 cup fresh blueberries before spooning into the muffin pan. Top the baked biscuits with whipped cream sweetened with stevia.