Cauliflower Biscuits with Bacon & Jalapeño {Paleo}
Servings: 12
Calories: 86kcal
Ingredients
- 2 bags (12 oz. each) cauliflower florets
- 2 tbsp extra virgin olive oil
- 1/2 cup almond flour
- 2 eggs
- 1/3 cup fully cooked bacon chopped (or go for bacon bits to save time!)
- 1/2 tsp garlic powder
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1 jalapeno chopped (keep the seeds if you like it spicy!)
Instructions
- Preheat the oven to 400ºF.
- Using a food processor with a shredding blade attachment, shred the cauliflower.
- Heat the olive oil in a large skillet over medium heat.
- Sauté the shredded cauliflower with jalapeño, bacon, & spices for about 7 minutes to get the cauliflower cooking (should be softened & slightly translucent).
- Remove from heat, and stir in the eggs & almond flour.
- With a 1/4 cup measuring cup, scoop the mixture onto a baking sheet lined with parchment paper. I tap the cup down firmly onto the sheet to make sure it all comes out & keeps a good shape.
- Bake the biscuits at 400ºF for 35-40 minutes, or until they look browned & crispy.
- Allow the biscuits to cool on the sheet for about 5 minutes before transferring to a cooling rack.
Notes
Now EAT! They store well in the fridge & taste great reheated too~ if they last long enough! :)
Nutrition
Calories: 86kcal | Carbohydrates: 1g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 151mg | Fiber: 1g | Sugar: 1g | Iron: 1mg