1. Grease a muffin pan with butter or nonstick spray and set oven temperature to 450°F.
Two, in a large basin, whisk together almond flour, salt, baking powder, onion spice, and garlic seasoning. Blend them well.
3. Combine the sour cream and melted butter with the beaten eggs in a another bowl. Blend until completely smooth.
Stir the dry ingredients with the liquid until a thick batter forms, then pour the mixture into the bowl.
5. Combine the batter with the shredded cheese.
Pour batter into muffin pan in an equal layer, filling each muffin pan cup about two-thirds of the way to the top.
To make the biscuits golden brown and firm, place them in a preheated oven and bake for 10 to 12 minutes.
After a few minutes of cooling in the muffin pan, remove the biscuits and allow them rest entirely on a wire rack.
As a delicious and filling snack or side dish, savor your low carb biscuits!
This Low Carb Biscuits In Muffin Tin is a fantastic choice for anybody trying to cut carbs or just wants a healthier biscuit. Feel free to try out various serving ideas to transform every meal into a pleasurable experience, and relish their delicious taste and fluffy texture without any guilt.
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