These simple biscuits are a perfect accompaniment to soups and stews, or can become a light Southern breakfast with the addition of a rich sausage gravy. They can serve as the base for a few sweetened berries and a dollop of whipped cream (add 1 tsp. of Swerve sweetening to the dough), or are delicious eaten with a smear of handmade mayonnaise and a bit of ham. Add a basket of these next to a variety of cheeses and meats, and you have instant smorgasboard. And these even keep the net carb count to 1.9 grams per biscuit…brilliant!
Yield: 9 biscuits
1 cup + 3 tablespoons almond flour
1/3 teaspoon (rounded) Celtic sea salt
1-1/8 teaspoon baking powder
5 egg whites
2 tablespoons + 1 teaspoon softened butter (cut into pieces)
OPTIONS: add 1 tsp of garlic or your favorite herb.
Preheat oven to 400 degrees F.
Grease a muffin pan with cooking oil spray. (or use a silicone muffin pan) Whip egg whites until very fluffy. In a separate medium bowl, mix the baking powder into the almond flour. Add the salt. Then, using a pastry cutter, cut in the butter. Gently fold the dry mixture into the egg whites.
Dollop the dough into the oiled muffin tin and bake for 11-15 minutes.
Original recipe from Maria Emmerich at Mind, Body, Health