These low carb blender biscuits are so natural to make. Light and feathery and you can put anything you need in them. A flexible low carb biscuit formula for snatch and go morning meals or bites.
You're going to cherish these essential low carb biscuits, since they are unendingly versatile. We love them with cranberries yet they are extraordinary as blueberry biscuits, raspberry biscuits, or even chocolate chips biscuits.
First cranberry formula of the period and obviously I needed to make low carb cranberry biscuits. I am all around equipped for cranberry season now, as I really have around 5 sacks in my cooler from LAST season.
Ingredients
- 1/2 cup sour cream
- 4 large eggs
- 1 tsp vanilla extract
- 3 cups almond flour
- 1/2 cup Swerve Sweetener
- 2 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 cup cranberries
- 1/2 cup chopped pecans optional
Instructions
- Preheat oven to 325F and line a muffin tin with parchment or silicone liners.
- Combine sour cream, eggs, and vanilla extract in a large blender jar. Blend about 30 seconds.
- Add the almond flour, sweetener, baking powder, cinnamon, and salt. Blend again until smooth, about 30 seconds to a minute. If your batter is overly thick, add 1/4 to 1/2 cup of water to thin it out (different brands of almond flour can vary).
- By hand, stir in cranberries, keeping a few for the top of the muffins, and chopped pecans if using. Divide the mixture among the prepared muffin cups and bake 25 to 30 minutes, until just golden brown and firm to the touch.
- Remove and let cool completely.
For more detail : bit.ly/2IXyOiq
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