High Protein Sun-Dried Tomato Biscuits
Mediterranean-inspired biscuits loaded with sun-dried tomatoes, spinach, and cheese. Made with cottage cheese and almond flour, these gluten-free, high-protein sun-dried tomato biscuits are perfect for meal prep and easy snacking.
Servings: 12 biscuits
Ingredients
- 2 tsp olive oil
- 1/2 red onion finely chopped
- 2 handfuls baby spinach roughly chopped
- 1 garlic clove minced
- 6 eggs lightly beaten
- 1/2 cup sun-dried tomatoes rinsed and chopped
- 1/2 cup cottage cheese
- 1 1/2 cups almond flour
- 1 cup oat flour
- 1/2 tsp baking powder
- Salt to taste
- Black pepper to taste
- 1/2 cup shredded mozzarella
- 1/4 cup shredded Parmesan
Instructions
- Preheat the oven to 375F. Line a baking sheet with parchment paper.
- Add olive oil to a skillet and heat over medium-high heat. Add red onion, spinach and garlic clove. Cook for about 1 minute until the spinach wilts. Transfer the cooked mixture onto a piece of paper towel.
- In a large bowl, combine eggs with sun-dried tomatoes and cottage cheese. Transfer the cooked onion mixture from the towel into the bowl and mix.
- Now, add in the almond flour, oat flour, baking powder, salt, and black pepper. Mix well to combine.
- Finally, add in the shredded mozzarella and Parmesan. Mix well.
- Transfer the thick batter onto the baking sheet, forming biscuits each around 1/4 cup in size. It should be 12-14 biscuits in total.
- Bake in the oven for 20-23 minutes until slightly golden on top. Remove from the oven, let them cool down on a cooling rack, and serve immediately.
Nutrition
Serving: 1 biscuit (3 oz) | Calories: 197kcal | Carbohydrates: 12g | Protein: 11g | Fat: 13g | Saturated Fat: 2.4g | Polyunsaturated Fat: 2.7g | Monounsaturated Fat: 6.5g | Cholesterol: 98mg | Sodium: 202mg | Potassium: 328.2mg | Fiber: 3g | Sugar: 2.3g | Calcium: 136mg | Iron: 1.9mg