Coconut Flour Nut Free Snacks

Jalapeno Cheddar Biscuits

These low carb jalapeno Cheddar cheese biscuits  melt in your mouth with a slight kick.  Baked with coconut they are only 1g net carb each biscuit!  Enjoy a savoury treat

I have a couple of cheese biscuit recipes that we both love which have a touch of cayenne pepper for a slight hint of heat.   As I adore jalapeno and cheese together I decided to up the heat of my cheese biscuits.   This jalapeno cheddar biscuit recipe is just as simple as throwing all the ingredients into a blender to blitz.

jalapeno cheddar

The colour of the dough goes a slight green and I only used two jalapeno peppers of medium size.   When the biscuits are baked the green colour disappears and it replaced with a golden shade.   Otherwise they would be perfect for Saint Patrick’s Day! You could add another jalapeno if you like a hotter heat.

jalapeno cheddar

I used as strong a Cheddar cheese as I possibly could find.   A strong Cheddar bakes well with the coconut flour and gives these jalapeno cheddar biscuits a great melt in your mouth texture.

 

jalapeno cheddar

As with my cream cheese cookies, the dough for these jalapeno cheddar biscuits needs to be rolled out in parchment paper then firmed up in the fridge or the freezer before baking.  The mixture is too sticky to handle otherwise.  You could make the dough beforehand and store in the fridge, ready to whip up a batch of these delicious melt in your mouth, go well with a glass of wine delights!

 

 

Jalapeno Cheddar Biscuits

Course: Snack
Servings: 15 Biscuits
Calories: 113 kcal
Author: Angela Coleby


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Ingredients

  • 1/2 cup 56g Coconut flour
  • 6 tablespoons 84g Butter, unsalted softened
  • 2-3 Jalapeno peppers deseeded & chopped
  • 1 Egg
  • 1 1/2 cups 170g Cheddar Cheese grated

Instructions

  1. Place all the ingredients into a food processor and blitz until smooth.
  2. Scoop out the mixture and place on a piece of parchment paper.
  3. Mould into a log shape with your hands, then roll up with the parchment paper like a Christmas cracker.
  4. Place in the fridge for at least 30 minutes to firm up (you could use the freezer for a faster time)
  5. Preheat the oven to 180C/350F degrees
  6. Unroll the parchment paper and cut the log into slices. Place the slices onto a parchment lined baking tray and bake for 20-25 minutes until firm and golden.
  7. Eat and enjoy!

Recipe Notes

Makes 15 biscuits

Nutritional Info per biscuit: 113 Calories, 9g Fat, 5g Protein, 3g Total Carbs, 2g Fibre, 1g Net Carbs

Nutrition Facts
Jalapeno Cheddar Biscuits
Amount Per Serving
Calories 113
* Percent Daily Values are based on a 2000 calorie diet.

 

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6 comments

Elaine @ foodbod July 19, 2017 at 9:41 am

Tasty! They sound dangerous!

Reply
Jalapeno Cheddar Biscuits - Yum Goggle July 19, 2017 at 10:00 pm

[…] GET THE RECIPE […]

Reply
Ellie July 20, 2017 at 11:34 am

They look amazing! So delicious and easy-to-make! <3

Reply
Angela Coleby July 20, 2017 at 11:35 am

Hope you enjoy them!

Reply
storybookcottage July 22, 2017 at 4:11 pm

I look so forward to your recipes! I can’t wait to make this one tonight!

Reply
Angela Coleby July 22, 2017 at 5:42 pm

Hope you enjoy them!

Reply

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