Keto Protein Breakfast Biscuit
Start your day the right way with these incredibly satisfying Savory Keto Protein Breakfast Biscuits. Packed with flavorful pork sausage, vibrant bell peppers, and sharp cheddar cheese, these low-carb, high-protein bites offer a delicious and convenient meal solution. They're perfect for meal prep, providing an energizing grab-and-go breakfast that keeps you full and focused.
Prep Time
20 minutes
Cook Time
10 minutes
Total Time
45 minutes (including cooling time)
Servings
Makes approximately 10-12 biscuits
Keywords
Why This Recipe Delivers
- High in protein and healthy fats, keeping you satisfied for hours.
- Perfect for meal prepping; make a batch and enjoy all week.
- Naturally gluten-free and low-carb, ideal for a ketogenic lifestyle.
- Quick and easy to make, ready in under an hour.
- Versatile and customizable with your favorite low-carb fillings.
Ingredients
- 113 grams (4 ounces) lean pork sausage
- 80 grams (½ cup) finely chopped yellow onion
- 75 grams (½ cup) finely chopped green bell pepper
- 75 grams (¾ cup) almond flour
- 2.5 mL (½ teaspoon) fine sea salt
- 2.5 mL (½ teaspoon) freshly ground black pepper
- 5 mL (1 teaspoon) baking powder
- 3 large eggs
- 115 grams (1 cup) shredded sharp cheddar cheese, divided
Instructions
- Preheat your oven to 190°C (375°F). Prepare a large baking sheet by lining it with parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.
- Heat a large skillet over medium heat. Add the pork sausage and break it up with a spoon. Sauté the sausage until it is browned, then add the chopped onion and green bell pepper to the skillet. Continue to cook, stirring occasionally, until the vegetables are softened. Remove the skillet from the heat and allow the sausage and vegetable mixture to cool completely; this step is crucial for the biscuit's texture.
- While the sausage mixture cools, get out a large mixing bowl. Add the dry ingredients: almond flour, salt, black pepper, and baking powder. Whisk them together until they are thoroughly combined.
- In a separate, medium-sized bowl, lightly beat the three large eggs. Add 60 grams (½ cup) of the shredded cheddar cheese to the beaten eggs and mix well. Pour this egg and cheese mixture into the bowl with the dry ingredients and mix until a sticky dough begins to form. Be gentle but ensure everything is well incorporated.
- Once the sausage and vegetable mixture has cooled completely, add it to the almond flour and egg dough. Mix thoroughly to combine all ingredients, ensuring the sausage and vegetables are evenly distributed throughout the dough.
- Using a large spoon or an ice cream scoop, drop generous spoonfuls of the sticky dough onto the prepared parchment-lined baking sheet, spacing them a few centimeters apart. Aim for about 10-12 biscuits. Due to the sticky nature of the dough, you may need to use a second spoon or your fingers to help shape them.
- Gently press down on each biscuit with the back of a spoon or your fingertips to flatten them slightly. This helps them bake evenly and gives them a more traditional biscuit shape. Sprinkle the remaining 55 grams (½ cup) of shredded cheddar cheese over the tops of the biscuits.
- Bake for 8-10 minutes, or until the biscuits are golden brown around the edges and cooked through. Baking times can vary depending on your oven, so keep a close eye on them. An internal temperature of 90°C (195°F) indicates they are done.
- Allow the biscuits to cool completely on the baking sheet before serving or storing. This allows them to firm up and prevents them from crumbling. Store any leftovers in an airtight container in the refrigerator or freeze for longer storage.
Tools You’ll Need
- Large skillet
- Mixing bowls (large and medium)
- Whisk
- Spatula or wooden spoon
- Baking sheet
- Parchment paper or silicone baking mat
- Measuring cups and spoons
Essential Success Tips
- Ensure the sausage and vegetable mixture is completely cooled before adding it to the dough. Adding it hot can start cooking the eggs prematurely, affecting the biscuit's texture.
- Do not overmix the dough once the wet ingredients are combined with the dry; mix just until combined to keep the biscuits tender.
- If your dough is too sticky to handle easily, chill it in the refrigerator for 10-15 minutes. This can make it a bit easier to scoop and shape.
- For even baking, try to make your biscuits roughly the same size and thickness.
- Allowing the biscuits to cool completely is essential for them to set properly and prevent them from being crumbly.
Professional Cooking Secrets
- To elevate the flavor, consider adding a pinch of smoked paprika or a dash of hot sauce to the sausage mixture. This adds a subtle complexity without adding carbs.
- For an extra layer of richness, incorporate 15 mL (1 tablespoon) of cream cheese or softened butter into the dough along with the eggs. This can also improve moisture retention.
- Achieve a beautiful golden crust by brushing the tops of the biscuits with a lightly beaten egg wash (one egg mixed with a splash of water) before sprinkling with cheese and baking.
Notes
- Storage: Cooled biscuits can be stored in an airtight container in the refrigerator for up to 4-5 days.
- Freezing: These biscuits freeze beautifully. Place them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe ziplock bag. They can be frozen for up to 2 months. Reheat in a microwave or oven.
- Variations: Feel free to swap pork sausage for turkey sausage, or add other low-carb vegetables like finely diced spinach or mushrooms to the mixture.
Frequently Asked Questions
Can I make these biscuits dairy-free?
Yes, you can substitute the cheddar cheese with a dairy-free shredded cheese alternative. Ensure all other ingredients remain compliant with your dietary needs.
How do I prevent the biscuits from being crumbly?
The key is to not overbake them and to allow them to cool completely before handling. Almond flour baked goods can be delicate when hot but firm up significantly as they cool. Ensuring your ingredients are at room temperature can also help with texture.
Can I prepare the dough ahead of time?
While the sausage mixture can be cooked and cooled ahead of time, it's best to assemble and bake the biscuits immediately after mixing the dough. This ensures the baking powder is most active for a good rise, and the dough's sticky consistency is easier to work with fresh.
Nutrition Facts (Per Serving)
Per biscuit (estimated for 10 servings): Calories: 250, Protein: 15g, Fat: 20g, Carbohydrates: 6g, Fiber: 3g, Net Carbs: 3g.
Allergy Information
Contains eggs, dairy, and tree nuts (almond flour). For a dairy-free option, use a dairy-free cheese alternative. For other dietary needs, consult ingredients carefully.
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