Jalapeno Cheddar Biscuits
1/2 cup (56g) Coconut flour
6 tablespoons (84g) Butter, unsalted softened
2-3 Jalapeno peppers deseeded & chopped
1 1/2 cups (170g) Cheddar Cheese grated
Place all the ingredients into a food processor and blitz until smooth.
Scoop out the mixture and place on a piece of parchment paper.
Mould into a log shape with your hands, then roll up with the parchment paper like a Christmas cracker.
Place in the fridge for at least 30 minutes to firm up (you could use the freezer for a faster time)
Preheat the oven to 180C/350F degrees
Unroll the parchment paper and cut the log into slices. Place the slices onto a parchment lined baking tray and bake for 20-25 minutes until firm and golden.
Eat and enjoy!
Jalapeno Cheddar biscuits are a delicious melt in your mouth with a punch bite. Baked with coconut flour they are low carb and gluten free. At only 1g net carb each biscuit you can happily have a feast!
Wednesday, July 19, 2017 - 4:51pm