Things have been crazy over the last couple of months. All of my boyfriend's hard work eating right and working out has payed off! He has dropped over 100lbs since we started keto and has now officially sworn into the military. He will be heading to basic training in less than two weeks so we have been cutting pretty hard and I have even been hitting the gym for moral support. We only get to workout together once a week, but it is nice to be on the same page. I have been back in the gym for 6 weeks now and I have worked our 34 times. Leaving little time for innovative cooking, while Kev is at Basic I will have more time to post.
I really like these biscuits. They are great to have in the fridge for a quick snack. I have been putting a little pizza sauce on them and melting more cheese on top for a pizza-style snack.
Letting them sit really does make a HUGE difference. I tried them as soon as they came out of the oven but found that they needed that time to really finish melting together with the shredded cheese.
Unfortunately biscuits will never be low calorie if you want them moist and flavourful. To save some calories you can use lower calorie cream cheese, nix the bacon grease and maybe skimp on the butter a bit.
-1 medium jalapeno
-1/2 teaspoon chili pepper
-1/2 teaspoon garlic salt
-1/3 cup coconut flour
-(optional) 1/2 tablespoon bacon grease
-1 tablespoon of cream cheese
-1/2 cup shredded cheese (I used tex-mex)
-1/3 cup melted butter
1. Preheat oven to 400 degrees.
2. Remove the seeds and chop up the jalapeno.
3. In a bowl combine dry ingredients.
4. Blend the wet ingredients and the jalapeno.
5. Mix the wet and dry ingredients until there are no lumps.
6. Fold in cheese.
7. Spoon out the batter into nine equal units in greased pan.
8. Bake for 15 minutes.
7. Brush tops of the biscuits with melted butter.
8. Let sit for at least half an hour.