Low Carb Olive & Rosemary Biscuits

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PREP: 15 minutes

COOK: 12 minutes



1 1/2 cups
almond flour
1 tbsp
baking powder
1/4 tsp
large eggs
1/3 cup
sour cream
1/4 cup
melted butter
1/3 cup
shredded white cheddar cheese
1/4 cup
freshly grated Parmesan cheese
1/4 cup
chopped pitted Kalamata olives
1 tsp
chopped fresh rosemary
garlic clove, grated


Preheat the oven to 400ºF. Line a baking sheet with parchment paper. Set it aside.

In a large bowl, whisk together the almond flour, baking powder, and salt. Set it aside.

In another large bowl, whisk together the eggs, sour cream, and melted butter. Combine the egg mixture with the almond flour mixture. Fold in the cheddar cheese, Parmesan cheese, Kalamata olives, rosemary, and garlic. Let the dough sit for 5 to 10 minutes.

Scoop the dough onto the baking sheet and bake until they are golden, about 10 to 12 minutes.

Allow the biscuits to cool for at least 5 minutes before enjoying. Store in an airtight container for up to 3 days.

Nutritional Info
Per serving
Calories (kcal)310
Total Fat (g)29
Cholesterol (mg)35
Sodium (mg)9
Total Carbohydrate (g)9
Dietary Fiber (g)3
Total Sugars (g)1
Protein (g)10
Calcium (mg)283
Iron (mg)1
Potassium (mg)43