CALORIES: 310
PREP: 15 minutes
COOK: 12 minutes
Gluten-Free
1 1/2 cups | almond flour |
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1 tbsp | baking powder |
1/4 tsp | salt |
2 | 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 |
1 | 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.
Per serving | |
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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 |
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