These gooey cauliflower biscuits are flavorful, low carb, without gluten and delightful. Likewise, in contrast to other cauliflower formulas, you don't have to dry out the cauliflower.

These photographs turned out somewhat more dim and testy than I planned. It was a stormy day today so I had scarcely any light to work with. I am fearing the main few days of November when Daylight Savings Time closures and it'll be dim by 5 PM. I need my sunshine!

These biscuits are so natural to make. In the first place, you have to finely cleave cauliflower florets in a nourishment processor.


Also try our recipe : Quick Keto Chili Recipe Made in the Pressure Cooker #diet #keto

Ingredients :
  • 3 cups finely chopped raw cauliflower florets approximately 1/2 a head of cauliflower
  • 2 large eggs
  • 1 cup shredded cheddar cheese divided
  • 1/4 cup  almond flour
  • 1/2 tsp baking powder
  • 1/2 tsp dry Italian seasoning herb blend
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder

Directions :
  1. Preheat oven to 375°F. Line a cupcake/muffin pan with cupcake liners. I prefer to use parchment cupcake liners as the muffins will not stick to them at all.
  2. Combine cauliflower, eggs, 1/2 cup cheese, almond flour, baking powder, Italian seasoning, onion powder and garlic powder. Mix with a large spoon or spatula until smooth.
  3. Using an ice cream scooper, scoop batter into muffin cups, about 2/3 full. You should be able to fill 11 liners. Sprinkle 1/2 cup of shredded cheese over muffins.
  4. Bake for 20-25 minutes until muffins are completely cooked and no longer wet to the touch. If desired, garnish with fresh chopped parsley before serving.
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