Name: Cheddar Jalapeno Biscuits
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1 cup almond flour; 1/4 cup coconut flour; 1 scoop Savory Chicken Soup Keto Chow; 1 1/2 tsp baking powder; 1 tsp chili powder; 2 large egg(s) (at room temperature); 1/2 cup heavy cream; 1/4 cup bacon fat (melted ); 1/2 cup cheddar cheese (shredded ); 2 tbsp pickled jalapeños (chopped)

Ingredients:

1 cup almond flour
1/4 cup coconut flour
1 scoop Savory Chicken Soup Keto Chow
1 1/2 tsp baking powder
1 tsp chili powder
2 large egg(s) at room temperature
1/2 cup heavy cream
1/4 cup bacon fat melted
1/2 cup cheddar cheese shredded
2 tbsp pickled jalapeños chopped

Directions:

Preheat the oven to 325 F
Line a sheet pan with parchment paper
Mix the almond flour, coconut flour, chicken soup keto chow, baking powder, and chili powder together in a large bowl.
In a separate bowl beat together the eggs, heavy cream, and bacon fat.
Mix the wet ingredients into the dry ingredients then fold in the cheese and jalapenos
Scoop eight biscuits - about 1/4 cup batter each - onto the prepared tray, spacing them evenly so they don’t run together.
If desired, sprinkle more cheese over them, and top each one with a slice of jalapeno.
Bake approximately 20 minutes, until the biscuits are golden around the edges and spring back when lightly touched in the center. For high altitude, add 5-7 extra minutes of baking time.
Serve warm.
Store leftovers in an airtight container, in the refrigerator, for up to three days.

Nutrition Facts

Cheddar Jalapeno Biscuits

Serving Size

1 biscuit

Amount per Serving

Calories

274.1

% Daily Value*

Fat

23.7

Saturated Fat

Trans Fat

0.3

Polyunsaturated Fat

3.02

Monounsaturated Fat

10.11

Cholesterol

78.7

Sodium

369

Potassium

354.64

Carbohydrates

6.9

Fiber

3.7

Sugar

1.7

Sugar Alcohol

0.04

Net Carbs

3.17

Protein

10.4

Vitamin A

495.99

Vitamin C

15.51

Calcium

244.07

Iron

1.18

* Percent Daily Values are based on a 2000 calorie diet.

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