LOW CARB CHEDDAR AND CHILLI SOURDOUGH DISCARD HIGH PROTEIN BISCUITS

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This delicious Keto Low-Carb high protein sourdough discard recipe builds on your Low Carb High Protein Sourdough Discard Biscuit foundation, transforming it into something extra special. For a lighter option without losing flavour, use just ½ cup of extra-sharp aged cheddar — its bold taste delivers plenty of richness with less fat. You can also swap red Thai chili peppers for jalapeños if you prefer a milder heat or simply have those on hand.

Note: If you’re adding 1 cup of cheddar or other mix-ins to the dough, it’s best to use a silicone muffin mold. Heavier doughs tend to lose their shape, and the mold helps them bake up evenly with perfect structure. 🧀✨

Author: Shari MAC
Prep Time: 10
Cook Time: 25 to 30 Minutes
Total Time: 40 Minutes
Yield: 6
Category: Keto Cottage Cheese + Keto Sourdough Discard
Method: Baking
Cuisine: Keto Sourdough Discard
Diet: Diabetic

Ingredients

1 cup (225 g) 4% fat cottage cheese
2 eggs
2 teaspoons (10 ml) apple cider vinegar (optional)
½ cup (120 g) Sinless Sourdough™ living starter
2 cups (192 g) sifted almond flour
3 tablespoons (24 g) psyllium (+ 1 tablespoon more if needed)
1 teaspoon (6 g) healthy salt
2 teaspoons or 1 tablespoon (10-15 g) baking powder (for the addition of heavier ingredients)
¾ to 1 cup + ¼ cup (115-140 g) extra old Cheddar
1 red Thai chilli pepper or Jalapeno pepper, seeded, half of chilli diced, other half of chili sliced (or pickled)
Olive oil or avocado spray (optional)

Instructions

Preheat your oven to 375°F (180°C) and line a baking sheet with parchment paper.
In a mini mixer or blender combine the cottage cheese, eggs and apple cider vinegar.
Transfer to a large mixing bowl.
To the mixing bowl add ½ cup Sinless Sourdough living starter.
Your Sinless living starter (specifically the coconut & almond flour blend) will be dry and crumbly. That’s perfect. Do not add water.
Add almond flour, psyllium, salt and baking powder. Mix into a moist dough.
If the dough is too wet add one tbsp at a time of psyllium.
If the dough is too dry add 1 tbsp at a time of milk (cow’s, almond, coconut)
Shape moist dough into a ball, pulling in all pieces.
Cover the bowl with a clean dish towel.
Refrigerate, letting the dough stiffen for 30 to 60 minutes.
The dough will now be firmer and will hold together when molded.
Fold into the dough 3/4 cup of shredded Cheddar and half the diced chllies.
Divide the dough into 6 equal portions.
Roll each portion into a ball.
Slightly flatten each ball into a mini hockey-puck shape and set on parchment. Or…
Fill a silicon muffin mold (6 cavities) with the dough.
Garnish each biscuit with shredded Cheddar and chillies. Add a little more cheddar if desired.
Bake for 25 to 30 minutes or until golden.
Remove from oven and immediately transfer to a cooling rack.
Enjoy!

Notes

Equipment Needed:

Baking sheet + parchment or
Silicon muffin mold
Mini mixer or blender
Large mixing bowl
Rubber Spatula
Small bowl for egg wash
Pastry brush
Cooling rack

Nutritional Values Per Biscuit (Based on 6)

Calories: 289.17 kcal
Protein: 13.34g
Fat: 20.67g
Total Carbs: 12.05g
Fiber: 7.84g
Net Carbs: 4.72g

Note: Please note that these nutritional values are estimates based on average ingredient measurements and general nutritional information. The actual values may vary depending on the specific brands of ingredients used, variations in serving sizes, and exact measurements. Use these values as a guide only, and for the most accurate nutritional information, it’s recommended to refer to the packaging of the ingredients you’re using.

Pro Tips

Heart-Smart Option: Swap 4% cottage cheese with fat-free cottage cheese plus 2 to 3 tablespoons of avocado or olive oil
Flavour Boost: Add a tablespoon of nutritional yeast for umami depth and roundness of flavour of the biscuits

Find it online: https://sinlesssourdough.com/low-carb-cheddar-and-chilli-sourdough-discard-high-protein-biscuits/