4 Ingredient Low Carb Butter Biscuits
FitMenCook
My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.
One of my (breakfast) FAVORITE foods of all time is a butter biscuit. Admittedly, I don’t each much of them now because there are certain foods that I can easily eat way more than I should just because it tastes so darn good. So, I would usually eat them from time to time…until now!
What I love most about these biscuits, besides the crispy, salted butter coating – are the macronutrients! The Bob Evans Egg Whites help keep the calories low while also boosting the protein. These are especially good if you’re following a lower-carb eating plan, with less than 7g of carbs per serving!
Also, these are easily customizable to infuse some good flavor. Considering mixing in cinnamon and nutmeg around the holidays, OR tossing in garlic, dill and/or chives for a more savory biscuit. There are a lot of ways to manipulate the flavor while maintaining the low-carb macronutrient ratio.
Oh, and did I mention these are gluten-free if you’re staying away from grains? 😎
You’re only problem will be self-control, it’s a challenge I still work on today! Whip these up for your meal prep or household this week – you won’t regret it. Just grab a carton of Bob Evans Egg Whites before leaving the grocery store so you’ll be set!
Need more ideas to use egg whites? Check out these recipes!
4 Ingredient Low Carb Butter Biscuits
Ingredients for 8 regular biscuits
- 2 cups + 1 tablespoon (~235g) almond flour
- 1 teaspoon baking powder
- 1 teaspoon sea salt
- 4 tablespoons cold, soft grass-fed butter OR butter with olive oil
- 3/4 cup (6 egg whites or 276g) Bob Evans Egg Whites
- Set oven to 350F.
- Mix together almond flour, baking powder & salt. Then fold in the butter and mix together with a fork until it’s crumbly.
- In a separate bowl, whisk Bob Evans Egg Whites until light peaks have formed, then add it to the flour.
- Fold everything together, then store in the fridge for 20 minutes to 1 hour, or in the freezer for 10 -12 minutes, to let it rest and firm up.
- Line a baking tray with parchment paper, and use an ice cream scoop to evenly divide up the batter into separate mounds on the tray.
- Bake for 12 – 15 minutes in the oven, or until the outside is golden brown and “crusty.” Let them slightly cool to firm up, about 5 minutes, then enjoy!
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