1/2 cup of sour cream
2 eggs
1 tablespoon of baking powder
1/2 teaspoon of onion powder
1/2 teaspoon of garlic powder
4 tablespoons of melted butter
1/2 cup of shredded cheese
1/4 teaspoon of salt
Instructions
Preheat your oven to 450°F (230°C) and grease a muffin tin with non-stick spray or butter.
In a bowl, combine the almond flour, salt, baking powder, garlic powder, and onion powder. Mix well.
In a separate bowl, whisk the eggs, then mix in the sour cream and melted butter. Stir until smooth.
Gradually mix the wet ingredients into the dry ingredients until you form a thick batter.
Fold the shredded cheese into the batter.
Spoon the batter evenly into the muffin tin, filling each cup about two-thirds full.
Bake in the preheated oven for 10-12 minutes, or until the biscuits are golden brown and cooked through.
Allow the biscuits to cool in the muffin tin for a few minutes, then transfer them to a wire rack to cool completely.
Enjoy your low-carb biscuits as a delicious and satisfying snack or side dish!
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