January 08, 2019

The Best Low Carb, Keto Biscuit! Ham and Biscuits were back on the menu today!

I do miss pasta and biscuits when we are eating low carb, keto and it never fails that as soon as we decide to eat 'strict' keto/low carb I start to crave things I know I can't have.

Sure enough, this time around, my mind kept thinking "ham and biscuits" "ham and biscuits" "I want hickory smoked ham and biscuits!"  

I even picked up the hickory smoked ham this weekend while grocery shopping, so I knew I'd be having it soon.  And I did!

Todays breakfast was a ham 'breakfast sandwich' on a cheddar biscuit and then for lunch, sliced ham and... cheddar biscuits!  I still haven't had my craving quelled.  I'll be having them brushed with garlic butter and dipped in my homemade pizza sauce for 'cheesy bread sticks' and serving them along side dinner with spiralized zucchini noodles (zoodles) and alfredo sauce.  Without the ham slices, you can have your own version of the southern McDonalds favorite, "Bacon, Egg and Cheese Biscuit" - which makes my mouth water just thinking about it.

The only "weird" ingredient that many people new to low carb or keto might not know about is wheat protein isolate 5000.  I've been buying this and the 8000 for about 12 (?) years now (back before low carb products were readily available and we all had to bake with very minimal ingredients available to us).  Over the last 7 years, I get it from Netrition.com but I suspect some local retail health stores might carry it as well.  Although I'm an Amazon affiliate, I don't think Amazon has it.

These biscuits can probably be made without it though!  All it does is add some texture, chewiness & helps the 'crust' form when baking but I honestly think they will be just as good if you need to skip that part.  For those of you with wheat protein isolate 5000 in your pantry, here is another recipe you can use it in!

Low Carb, Keto Cheddar Biscuit

1 c almond flour (I use Bob's Red Mill)
3 T wheat protein isolate 5000
1 T baking powder
1/2 t sea salt
3 T real butter, cold from the refrigerator; grated if you have one or just dice up small
1/2 cheddar cheese, grated or shredded
3 egg whites, beaten stiff
optional: 1/2 - 1 t fresh minced garlic

Mix all the dry ingredients in a bowl. Add the butter and whisk it in, use a fork, or use your fingers, to cut it in until its incorporated into the dry ingredients and is crumb like. Add the garlic and the egg whites and fold gently and slowly so you don't break down the whites too much. Lastly, fold in the cheese.

Use a spoon or small 1 1/2 inch cookie scoop to form mounds on a greased, foil lined baking sheet.  Bake at 400 degrees for about 12-14 minutes.  Remove and serve in a plethora of ways.

The dough is ready to be scooped onto the baking sheet.

I like baking these on foil because I feel like they get more crisp.

And fresh from the oven, steaming hot.

My mouth waters....

They were on the menu TWICE today already and probably going to be served with dinner tonight as well.

Hickory smoked ham slices and cheddar biscuits...

Related products available through Amazon if you can't find them at your local retail stores: (I can find Bobs Red Mill Almond Flour at my local Sam's Club, but if you can't, you can order from Amazon for only a couple dollars more.)  I didn't see a link for the wheat protein isolate from Amazon but I know you can find it at Netrition.

BOBS RED MILL Flour Almond Super Fine, 32 OZ
Munlex 18/8 Stainless Steel Professional Cookie Scoop for baking, Cupcake Muffin Batter Dispenser, Cookie Dough Scooper, Medium Size, Silver Color, 5-YEAR Warranty
Excellanté 0.5-Ounce Stainless Steel Ambidextrous Scoop, 1.5-Inch Diameter


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