For anyone following a dairy-free, grain-free, gluten-free, sugar-free diet these lovely Keto ‘Cheddar’ Drop Biscuits from Healthful Pursuit are absolutely delicious and extremely tasty as well as being low-carb.   Cheesy, with a slight ‘hit’ from the mustard powder,  it was very difficult to try just one!    They are a little bit addictive….

I decided to use coconut oil in my first batch of biscuits and I didn’t use jalapenos, simply  as I didn’t have any in the cupboard.  Very quick to mix up and only 15 minutes to bake, these super little biscuits will soon be a firm favourite in our home.    Next time I will try with jalapenos but they are just as delicious without.

My batch made 18 biscuits.

INGREDIENTS:

¼ cup melted coconut oil*
4 eggs
2 teaspoons apple cider vinegar
1 ½ cups roughly ground almond flour
½ teaspoon gluten-free baking powder
½ teaspoon onion powder
¼ teaspoon sea salt
¾ cup nutritional yeast**
2 teaspoons gluten-free mustard powder
2 tablespoons chopped jalapenos, optional

METHOD:

Preheat the oven to 400°F and line a baking sheet with parchment paper.
In a large bowl whisk together the melted coconut oil, eggs and vinegar.
In another bowl, mix together the almond flour, baking powder, onion powder and salt.
Add the dry ingredients to the wet and stir thoroughly.
Add the nutritional yeast and jalapenos (if using).
Drop dessertspoonfuls on to the baking sheet and using your fingers, shape lightly into a biscuit.
Bake for about 15 minutes or until golden.
Remove from the oven and allow to cool on the baking sheet.

‘Cheddar’ Drop Biscuits

Store in an airtight container in the fridge for 3 days, or in the freezer for up to 2 months.

Notes:
*Original recipe used tallow.   You could use a liquid oil such as avocado or olive but it is suggested that you then bake these in silicone muffin cases.
**Original recipe used Daiya dairy-free cheddar cheese

NB:  All photographs used in this blog have been taken by me, and are of food I have prepared and served myself.