Low Carb Southwest Biscuits
These keto-friendly Low Carb Southwest Breakfast Biscuits are a delicious grab-and-go option for breakfasts on the run!
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Let’s face it, mornings are BUSY! I know mine sure are.
These low carb southwest breakfast biscuits are the perfect solution.
This recipe makes a large batch of 24+ generous biscuits. They store in the refrigerator for a week, and they freeze well if you have a smaller family.
They aren’t messy so you can hold them in your hand and eat them on the run. And they’re good hot or cold or room temperature!
Each biscuit only has 4 net grams of carbs which are all from non-starchy veggies.
And each biscuit packs in 14 grams of protein.
They look pretty enough you could serve them to guests at brunch.
I’ve brought them to a morning tailgate before a college football game and they were great, straight from the cooler.
While they may have "breakfast" in their name, these biscuits are great with a salad for a quick lunch or even a snack.
The best part? Even people who don't follow a low carb or keto lifestyle love these tasty biscuits!
They don’t last long in my house.
The recipe calls for diced ham. Most diced ham has some water in the package. I actually add that little bit of water to this mixture for some added moisture in the biscuits.
The THM Baking Blend contains a lot of oat fiber which soaks up a lot of moisture and can cause your baked goods to be too dry if you don’t account for it in your recipe.
If you use something other than the THM Baking Blend to make your biscuits, you may need to either drain the liquid from the ham or add more of the low carb flour you choose to use.
The dough is a sticky consistency, similar to a Bisquick drop biscuit.
If you prefer, you can make the biscuits smaller for a brunch or a gameday appetizer.
Be sure to check out our blog for more healthy recipe ideas!
Low Carb Southwest Biscuits
- 1 Tablespoon Coconut Oil
- 2 cups chopped onion
- 1 cup chopped green bell peppers
- 1 cup chopped red bell peppers
- 3 jalapeno peppers, seeded and finely chopped
- 16 ounces diced ham
- 3 cups THM Baking Blend *see notes for substitutions
- 1 Tablespoon adobo seasoning
- 2 teaspoons mineral salt
- 1 teaspoon ground black pepper
- 2 Tablespoons aluminum-free baking powder
- 12 large eggs
- 2 cups pepper jack cheese, shredded
- 2 cups medium cheddar cheese, shredded
- 1 bunch green onions, thinly sliced just use the green tops
- Preheat your oven to 375 degrees F. Line two large baking sheets with parchment paper.
- In a 5-quart saucepan or Dutch oven saute the onions, green bell peppers, red bell peppers, and jalapeno peppers in 1 Tablespoon of coconut oil over medium high heat until vegetables have softened. Remove from heat. Stir in diced ham and set aside to cool.
- In a medium bowl, combine the Baking Blend, adobo seasoning, salt, black pepper, and baking powder.
- In a separate bowl, whisk together the eggs until light yellow and foamy. Then stir in the shredded pepper jack cheese and 1/2 cup of the cheddar cheese.
- Add the dry ingredients to the cooled vegetable and ham mixture and toss well to coat all the veggies. Then add the sliced green onions and mix them in. Then add the egg and cheese mixture and stir in until all ingredients are wet.
- Scoop dough onto prepared baking sheets, approximately a 1/4 cup of dough per biscuit. Be sure to leave at least an inch of space around each biscuit. Sprinkle remaining cheddar cheese on top of each biscuit.
- Bake for 15-18 minutes, until the biscuits are golden brown and cheese has melted. Remove from oven and serve immediately or cool on racks if you plan to freeze the biscuits.
- * If you do not having THM Baking Blend on hand, you can substitute equal parts of almond flour, coconut flour, and golden flaxseed meal for a similar texture. The calorie and fat count will increase somewhat with this modification.
- You can store leftovers in the refrigerator or freezer. Place them in a bag with parchment paper between layers.
Where can I get the baking blend. Or is the option of making your own equal parts all three ingredients?
Do they taste like eggs since you put so many eggs in the recipe?