Click to see a close-up

4 ounces cheddar cheese, shredded (1 cup)
3 ounces almond flour (1 cup)
2 tablespoons butter, softened
1 egg
1/2 teaspoon garlic powder
1/4 teaspoon salt

Mix all of the ingredients well with a spoon until they form a soft dough. Divide between 6 muffin top pans and press to make flat rounds. Bake at 350 about 10-12 minutes until golden brown. Best served while still warm from the oven.

VARIATION: Drop 6 mounds of dough onto a small parchment-lined baking sheet and bake for about 20 minutes. Check them after 15 minutes and add more time, if needed.

Makes 6 servings

Per Serving: 205 Calories; 18g Fat; 9g Protein; 3.5g Carbohydrate; 2g Dietary Fiber; 1.5g Net Carbs

This recipe is from Although mine don't look much like Tea Jenny's photo, they're delicious. Because mine didn't puff up as much as hers did, I think that gave them a more crusty exterior and not as much of a soft interior. They have a crunchy, cheesy biscuit texture that would go very nicely with chili or soup. They also make a nice snack. They remind me somewhat of Red Lobster's Cheddar Bay biscuits but better because they're more cheesy and not as dry. I think if you put a basket of these on the dinner table even non-low carbers would gobble them up. Click the photo to see a close-up.

UPDATE 1/28/13: If you don't have a muffin top pan, you can still make these. Just line a baking sheet with parchment paper and drop the dough in 6 little piles. Gently press them into flat, round shapes about 3 3/4" across. If you make them smaller than that, leaving the dough more mounded, the center will come out softer but I think that would still be fine. I haven't tried baking them this way so I don't know if the dough will spread as it bakes. I don't think it will. The key is to get them nice and brown on the outside. Also, these taste very good right out of the fridge without reheating them.

UPDATE 3/13/13: Today I made the dough into 6 drop biscuits and I think I like them even better that way. They will take a little longer to bake though and you'll need to watch them closely for the last few minutes so that they don't burn on the bottoms. You want the outside to be quite brown and crusty and the inside will still be a little soft like a biscuit. I had to add at least 5 more minutes. Since these already come out small, I don't think I'd try making more biscuits from the batch. Here's a photo (click to see a close-up):

Click to see a close-up

UPDATE 3/17/13: I've made these a few times now as drop biscuits and they seem to take about 20 minutes of baking. Of course you'll need to check yours before that in case your oven is hotter than mine. I've also noticed that they seem to be done when most of the grease around them on the baking sheet has re-absorbed back into the biscuits.

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