Low Carb Red Lobster Cheddar Bay Biscuits
Try this Low Carb Red Lobster Cheddar Bay Biscuits recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
white meat free
contains gluten
red meat free
contains fish
contains dairy
pescatarian
- 1 tbsp baking powder
- 2 large eggs
- 1/4 tsp salt
- 1/3 cup sour cream
- 1/2 tsp garlic powder
- 1/2 cup sharp cheddar cheese shredded
- 2 tbsp grated parmesan cheese
- 4 tbsp melted butter
- 1 1/2 cups almond flour (or sub 1/2 cup almond flour with 1/2
- 1/4 tsp onion powder (optional)
- 1 tsp dried parsley or chives (optional)
- Carbohydrate 2.99810194478849 g
- Cholesterol 240.250833268063 mg
- Fat 39.4816046973584 g
- Fiber 0.0238361102210151 g
- Protein 9.32766250013789 g
- Saturated Fat 23.9246719564615 g
- Serving Size 1 1 Serving (134g)
- Sodium 395.881805381326 mg
- Sugar 2.97426583456747 g
- Trans Fat 2.99087030379592 g
- Calories 398 calories
Preheat oven to 400ºF. Spray 6 cups of a muffin pan with nonstick cooking spray and set aside.Combine eggs, sour cream, and melted butter and whip until fully combined and lumps are gone. Set aside.Combine all dry ingredients until fully incorporated.Add wet ingredients to dry and mix just until combined.Mix in cheeses.Spoon batter evenly into the six greased muffin cups. Bake for 10-12 minutes, or until tops have risen and have started to brown.Place hot muffin pan on a cooling rack until the muffins are cool enough to handle. Serve warm with butter, or transfer muffins to the cooling rack to finish cooling. Keep muffins in an airtight bag for storage.
