Keto, Low-Carb and Gluten-free! From www.butteryum.org.
Keto, Low-Carb and Gluten-free! From www.butteryum.org.
Preheat oven to 400F and place rack in center position.
In medium mixing bowl, whisk together almond flour, dried parsley, baking powder, garlic powder, and salt, being sure to break up any clumps.
Add shredded cheese and toss well to coat.
Add sour cream, egg, and melted butter, mixing well with a spatula until well combined.
Use a #20 scoop to divide batter into 6 equal portions and place on silpat-lined half sheet pan.
Bake for 10-13 minutes or until golden brown all over.
Allow to cool for a few minutes before serving - these are best served warm.
This recipe doubles well (and all 12 can be placed on the same sheet pan).
Be sure your baking powder is active by testing its effectiveness. To do this, stir 1/4 teaspoon baking powder into 1/4 cup hot tap water. If the baking powder fizzes, good. If not, discard and replace with a fresh container.
