I’ve been playing in the kitchen again. 🙂
This is usually more like a science experiment with me since I don’t really cook, but every once in awhile I end up with an awesome low carb recipe.
This one’s a keeper! 🙂
I had the Nature’s Hollow Sugar Free Honey out this week for something else, so I decided to try my hand at a recipe for “honey biscuits” – and they turned out absolutely fabulous!
I was going for a “sweet n salty” taste, but they’re definitely more on the sweet side than I expected and than you would think. So these are more like cookies, but with a biscuit texture. 🙂
These beautiful sweet biscuits are less than 1 net carb each.
Low Carb Honey Almond Biscuits
I ate these biscuits for breakfast this morning topped with cream cheese and big fat juicy hand-picked blackberries:
Yum, right? 🙂
Here is a close-up so you can see the texture:
The ingredients for this recipe are VERY simple.
- 1/2 Cup Bob’s Red Mill Almond Meal/Flour
- 1 6oz bag of Finely Shredded Parmesan
- 2 TBSP of Real Butter (melted)
- 2 Large Eggs (stir together)
- 3 TBSP Nature’s Hollow Sugar Free Honey
Preheat your oven to 325 degrees.
Melt the butter, stir the two eggs together, and add those into the bowl with the dry ingredients and honey. You can easily stir it all together with a large spoon.
Mix the ingredients well. Then scoop out into evenly sized biscuits onto your parchment paper lined baking sheet.
You’ll recognize all those items from my Kitchen Talk Video last fall.:)
Note: I don’t know how long these took to bake.
I recommend you just keep an eye on them because it depends on the size you make, and your oven. They didn’t take long at all though! I flipped them when they browned on the bottom to get them nice and brown on both sides.
Tip: Cook the number of biscuits you want to eat now, and put the uncooked biscuits in the refrigerator. They are best fresh-baked, and that way you can pop a few in the oven real quick anytime you want more. 🙂
Free Low Carb Recipe Calculator
You want to use the Free MyFitnessPal Recipe Calculator to put in your ingredients, based on your labels, and to put in the number of biscuits it makes (depend on the size you make) so you can log these with accurate macros.
Here’s what my entry looked like:
The honey made them brown up beautifully into a golden color!
They have a nice browned crisp outside with a soft bready inside.
Since I made mine smaller, getting 15 evenly sized biscuits out of one batch, mine came out to less than 1 carb each. They have great LCHF macros too:
I ate them plain yesterday which was perfectly delicious, then this morning I topped them with cream cheese and fresh blackberries for a nice filling breakfast treat:
Those are HUGE hand-picked blackberries. 🙂
This photo gives you a better idea of the size:
I fell in love with the Nature’s Hollow Sugar Free Honey the minute I tasted it, and can’t wait to find other fun ways to use it in my low carb meals & recipes! 🙂
I hope you enjoy this recipe as much as I do…
It does help to only cook the number of biscuits you want to eat, then line the others on a plate or on parchment paper and cover & refrigerate them. Then you can just cook a few anytime you want them, and enjoy them fresh out of the oven. 🙂
p.s. I’ve been a fan of Nature’s Hollow products for YEARS. My absolute favorite thing is their Sugar Free Mountain Berry Preserves. 🙂 YUM!
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