KETO PALEO WHOLE30 YEASTY BACON & CHEESE BISCUITS (LESS THAN 1 CARB EA.)

KETO PALEO WHOLE30 BACON & CHEESE BISCUITS (1 CARB EACH)

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Since beginning this Paleo Whole30 and sometimes Keto lifestyle, I’ve continued to love bread and everything like bread – pies, biscuits, buns, etc.

This dough recipe is high in protein and possesses almost zero carbs.  I say “almost” zero, as 1 teaspoon of raw honey used to proof the yeast has 6 grams of carbs.  Even if you count the carbs, this is less than .05 grams of carbs per biscuit. 

I add the yeast mostly for flavour and moisture. The dough won’t rise a whole lot (if at all), but the yeast gives you more of that ‘bread’ craving satisfaction.  You can always leave out the yeast if desired.

With this basic dough recipe, you can prepare a wide variety of bread, biscuit, and bun combinations, such as:

Garlic and rosemary

Italian seasoning

Herbs de Provence

Cheese and garlic

If making this recipe, the bacon and cheese, you don’t need to add salt to the dough.  The bacon and cheese are both salty.

RECIPE NUTRITIONAL VALUE:

The psyllium husks in this recipe not only help to bind the dough, but also contribute super health values.  Psyllium is a form of fiber made from the husks of the Plantago ovata plant’s seeds.

Psyllium is a soluble fiber that contributes immensely to your gut health.  As a fiber, it makes bowl movements soft and healthy.  It’s also prebiotic. Prebiotic is a substance needed to help probiotic colonies grow in your gut.  Adding psyllium to your diet also helps to lower bad cholesterol, lower the risk of heart disease, and lower blood pressure.  Besides being good for your heart and blood sugar levels, psyllium may help you lose weight.  Because psyllium absorbs liquid in your stomach, it can help give you that feeling of being full.  This can help you control the amount of food you eat.

RECIPE TASTE PROFILE: 

The predominant taste sensations of these biscuits are fattiness and saltiness from the bacon and cheese.  The biscuits are fluffy and flaky, dense, and satisfying. 

DIRTY-BIRDY WINE PARTNER (For those maintaining a Keto, Paleo, or Whole30 lifestyle):

With the predominant taste sensations being fattiness and saltiness, choose a big, fat white wine with higher alcohol (about 14%) or smooth red wine.  Think barrel fermented and/or aged Chardonnay or Merlot or Zinfandel.

RECIPE:

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KETO PALEO WHOLE30 YEASTY BACON & CHEESE BISCUITS (LESS THAN 1 CARB EA.)

KETO PALEO WHOLE30 BACON & CHEESE BISCUITS (1 CARB EACH)

This recipe contains about 10 grams of carbs per 14 biscuits.  Basically, each biscuit contains less than 1 gram of carbs.

  • Author: PALEO WHOLE30 with SHARI MAC
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30
  • Yield: 14
  • Category: PALEO, WHOLE30, KETO
  • Method: BAKING
  • Cuisine: BREAKFAST, LUNCH, BRUNCH, DINNER
  • Diet: Gluten Free

Ingredients

Basic Dough Recipe:

 

Proofing (Optional):

1 tablespoon fast activating yeast (4 carbs)

1 teaspoon raw honey (6 carbs)

2 tablespoons water

 

Dry Ingredients:

2 cups almond flour

4 tablespoons psyllium

1 tablespoon baking powder

1 tablespoon onion powder

1 tablespoon garlic powder

 

Wet Ingredients:

3 eggs

2 tablespoons apple cider vinegar

6 tablespoons olive oil

 

¼ cup boiling water

 

Flavourings:

6 slices Keto Paleo Whole30 compliant bacon

2 cups shredded cheese (Keto) or shredded vegan mozzarella (Paleo Whole30)*

FOR SHREDDABLE MOZZARELLA RECIPE CLICK LINK:

PALEO WHOLE30 SHREDDABLE MOZZARELLA

Instructions

Preheat the oven to 350F.  In a bowl combine yeast, honey, and water.  Mix well.  Let sit 10 minutes to proof.

 

In same bowl add dry ingredients and fold together.  In a separate bowl, mix the wet ingredients . Pour the wet ingredients into the dry ingredients and using a spatula, mix well. 

 

Add boiling water and mix well.  Let the dough sit for about 10 minutes so the psyllium absorbs the water and makes the dough drier.

 

Fold in the bacon and cheese.  Pull dough together with your hands.  If dough is still wet, place in the refrigerator for about 10 minutes.

 

Line 2 baking sheets with parchment.  Using a spoon, scoop about 1 heaping tablespoon of dough and roll into a ball.  The ball should be the size of a golf ball.  Place the balls on the parchment paper.  Once you’ve made all the balls the same size, flatten them all into disks.

 

Bake for about 15 to 20 minutes until biscuits are lightly golden. Remove and let cool.

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