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Low Carb High Protein Tomato Cheddar Biscuits
This recipe builds on your Low Carb High Protein Sourdough Discard Basic Biscuit Recipe and offers a few simple ways to customize flavor without compromising on taste. For a lower-fat option, use just ½ cup of extra-sharp aged cheddar instead of the full cup—the cheese’s bold, intense flavour allows you to use less while still achieving a rich, cheesy profile. If you prefer a different kind of heat or have other ingredients on hand, feel free to substitute red Thai chili peppers with jalapeños. Remember to use a silicone mold so your biscuits hold their shape during baking. Remember to use a silcone mold so that the biscuits keep their shape.
- Prep Time: 5 minutes
- Cook Time: 25-30 Minutes
- Total Time: 30-35 Minutes
- Yield: 6
- Category: Discard Diva
- Method: Baking
- Cuisine: Biscuits
- 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) living starter (Almond Flour + Coconut Flour)
- 2 cups (192 g) extra fine or sifted almond flour
- 3 tablespoons (24 g) whole psyllium husks (+ 1 tablespoon more if needed)
- 1 package of Ranch dressing seasoning (0 carb) (optional)
- 2 teaspoons or 1 tablespoon (10-15 g) baking powder (add more when adding heavy ingredients)
- ¾ cup + ¼ cup (115 g) extra old Cheddar
- ½ cup (90 g) diced fresh tomato
- 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, seasoning 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 the diced tomato.
- Divide the dough into 6 equal portions.
- Roll each portion into a ball.
- Place each ball into the a cavity of the silicon muffin mold.
- Press the dough to fill the cavity and flatten the top.
- Add more cheese and a thin slice of tomato to each muffin.
- Bake for 25 to 30 minutes or until golden.
- Remove from oven. Let cool in the silicon mold.
Notes
Important Note on Nutritional Values: The nutritional breakdown provided is for general guidance only and based on the specific brands I use. Values can vary significantly between brands. I don’t count carbs from the brown sugar sweetener (sugar alcohols/non-nutritive sweeteners that aren’t metabolized) or psyllium husks (pure fiber that isn’t absorbed). Always calculate your own nutritional values based on the actual brands and quantities you use – your numbers are what matter for YOUR goals!
Nutritional Values: Net carbs are slightly higher due to tomato (sugar)
| Calories | ~344 kcal |
| Fat | ~17.4 g |
| Protein | ~20.7 g |
| Total Carbs | ~15 g |
| Fiber | ~10.1 g |
| Net Carbs | ~4.8 g |
Pro Tips
- Heart-Smart Option: Swap 4% cottage cheese with fat-free cottage cheese plus 2 to 3 tablespoons of avocado or olive oil
- Less Tang For Savoury Options: Add 2 to 2 tbsp powdered sweetener to dough
- Flavour Boost: Add a tablespoon of nutritional yeast for umami depth and roundness of flavour of biscuits
Equipment Needed:
- Silicon muffin mold (for 6)
- Mini mixer or blender
- Large mixing bowl
- Rubber Spatula
- Small bowl for egg wash
- Pastry brush
- Cooling rack