This keto biscuit recipe, courtesy of recipe developer Chelsea Cohen of SlimFast, proves that you don’t have to give up all your favorite Easter foods just because you’re on the keto diet.
- 1/2 head of cauliflower
- 2 c. shredded cheddar cheese
- 1/2 tsp. onion powder
- 1/2 tsp. pepper
- 1/4 tsp. salt
- 2 tsp. paprika
- 2 tsp. red pepper flakes
- 1/4 c. almond meal
- 2 eggs
- 1/8 tsp. garlic powder
- 1/8 tsp. onion powder
In a food processor, add cauliflower in batches and process until fine crumbs. In the last batch, add garlic.
Preheat oven to 400 degrees Fahrenheit.
Preheat non-stick skillet on medium-high heat and spray with cooking spray. Add cauliflower and cook for 5-7 minutes or until a bit golden, stirring frequently and watching closely not to burn.
In the meantime, whisk the eggs in a medium bowl.
Add almond meal and pre-cooked cauliflower along with cheese (except 3 tbsp.), salt, pepper, and green onions. Mix well.
Line muffin pan with liners or use silicone muffin pan sprayed with cooking spray. Divide mixture evenly among openings and top with remaining 3 tbsp. cheese.
Bake for 25 minutes. Remove from the oven, let cool a bit and serve.