One of the hardest things about starting a low carbohydrate diet is well, giving up the carbs like bread and pasta. So as I am embarking on the low carb leg of my weight loss journey I did some digging and found several recipes for low carb breads. I do not own a hand mixer (yet) which is an absolute shame I know. So whipping egg whites for cloud bread is out. Then I saw recipes for coconut flour and almond flour in my Pinterest search and this appealed to me, after all I have both of those in my pantry already. But I wanted more simplification, so I went with Eddy Bowen’s recipe and made some small changes. These biscuits or muffins, they seemed more like savory muffins, really turned out fantastic and eating just one was a bigger challenge than I thought it would be! Think fluffy, lighter corn muffin to get the idea of the fabulous texture of these dainties!
This recipe calls for just seven ingredients and a few short minutes of prep time to make. In the original version the cook time was 10-12 minutes, but I live at sea level in Florida so I went with 12-14 minutes at 400º F to insure these muffins were golden brown and delicious. The original recipe calls for Sour Cream which is actually slightly lower in carbohydrate than Neufchâtel cream cheese; 0.51 grams compared to 0.83 grams in the Neufchâtel. But I did not have any sour cream so I improvised with Neufchâtel and it was delightful. I also cut back on the butter by one tablespoon to account for the extra fat of the cheese over the sour cream. I also used fresh garlic that I minced fine instead of powder, but I imagine a half a teaspoon of a nice roasted garlic powder would be fantastic too. I have six eggs in this picture but I only used two in this recipe, the other four were headed to the egg cooker to become hard boiled eggs for our breakfast.
The key to fluffy biscuits or muffins is making sure there are no clumps in your dry mix. I used two mixing bowls, one for the wet ingredients and one for the dry. All of the dry items; Almond Flour, Baking Powder, Salt and the finely minced garlic went into the Dry Bowl. I placed my cold butter and Neufchâtel cream cheese in the wet bowl and popped it into the microwave for just one minute, I want it melted not heated. After a couple of minutes of cooling time I whisked in the two eggs and made a slurry to blend into the dry goods.
The batter comes together very quickly and once mixed you can fold in the shredded cheese of your choice. Most use cheddar ala Red Lobster’s Cheddar Bay Biscuits. I used Great Value Fiesta Blend which has Cheddar, Monterey Jack, Queso Quesadilla and Asadero cheeses in it. You can use any shredded cheese you like or leave the shredded cheese out entirely. The next step is to spoon equal portions into a muffin tin, I used a twelve cup silicone muffin pan lightly oiled with Coconut Cooking spray to make popping the finished muffins out of the pan a breeze. You can also just spoon these onto a parchment lined baking sheet but they will spread and become flatter. The sides of the muffin tin force the batter to form a biscuit instead of a biscuit-like cookie. Eddy Bowen uses a brownie pan to make nine perfect squares that can be sliced and used for breakfast sandwiches. So you see, you have options on what you use to bake them. I have notions of using a small loaf pan the next time myself.
I placed my silicone muffin pan on a baking sheet for stability and baked them at 400º for twelve minutes, but after checking I put them back in for an extra two minutes for a total bake time of fourteen minutes. I live on the coast of Florida at sea level so baking times could vary depending on where you live, go with twelve minutes and if you need extra no problem. Allow them to cool a bit before popping them out of the pan or just dig right in! There is nothing like a tender warm muffin! Since the almond flour which is just finely ground blanched almonds has lots of fiber, the total net carbs for each biscuit two, so don’t be scared, have a biscuit, not all of them in one setting mind you. Trust me they are so good you will want to!
- 1 ½ C Almond Flour
- 1 T Baking Powder
- 1 tsp Garlic, minced fine
- ¼ tsp Pink Himalayan Salt
- 2 Eggs
- 1/3 C Neufchâtel Cheese
- 3 T Unsalted Butter
- 1/3 C Shredded Cheese (I used GV Fiesta Blend)
- Coconut Cooking Spray
- Preheat oven to 400º F
- Place your dry ingredients in a bowl and mix them up with a fork, mashing any clumps.
- Either on the stove top or in the microwave, melt your butter and Neufchâtel cream cheese and allow to cool slightly before adding the eggs.
- Make a slurry of the butter, cream cheese and the eggs with a whisk until smooth.
- Add the wet ingredients into the dry and use a spatula to form a batter.
- Once the batter is blended, fold in the shredded cheese.
- Spoon batter into muffin cups spritzed with coconut cooking spray so they pop our smoothly. This recipe makes 12.
- Bake at 400º for 12-14 minutes (10-12 if you live in a higher elevation) until golden brown on the tops.
- Allow them to cool a bit before serving. Store leftovers in a paper towel lined air tight container in the fridge or freezer, reheat in the oven to serve.