Jalapeño Cheddar 20/20 Biscuits

INGREDIENTS (serves 6):

  • 2/3 cup finely ground almond flour, sifted
  • 1 cup (4 scoops) Unflavored 20/20 Fiber/Protein Powder 
  • 1 Tbsp dried parsley flakes
  • 1 1/2 tsp baking powder
  • 1/2 tsp garlic powder
  • 1/2 tsp fine salt
  • 3/4 cup (3 oz) + 2 Tbsp reduced fat shredded sharp cheddar cheese
  • 2 Tbsp diced jarred jalapeño
  • 1/4 cup nonfat Greek yogurt
  • 1 large egg
  • 1 egg white
  • 2 Tbsp coconut oil
  • PREPARATIONS:

    1. Preheat oven to 400°F and place rack in center position. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
    2. Place almond flour, 20/20 powder, dried parsley, baking powder, garlic powder, and salt, in a medium mixing bowl. Stir to combine, being sure to break up any clumps.
    3. Mix in 3/4 shredded cheese (set remaining 2 Tbsp aside for later). Toss so well-combined.
    4. Add jalapeños, greek yogurt, egg, egg white and coconut oil, mixing well with a spatula until well-combined.
    5. Divide batter into 6 equal portions on prepared baking sheet. Top each with remaining cheddar cheese, dividing equally among biscuits.
    6. Place in oven to bake for 10-13 minutes or until golden brown all over. Remove from oven and allow to cool for 2-3 minutes before serving. Serve warm.

    NUTRITIONAL CONTENT PER SERVING
    Serves 6, 1 biscuit per serving. This is a Step 1 Approved Recipe.

    • FOR JOURNALING ON THE F-FACTOR DIET: 13g carbohydrate, 8g fiber 
    • ACTUAL NUTRITIONAL CONTENT PER SERVING: 233 calories, 17g protein, 14g carb, 8g fiber, 6g net carb, 2g sugar, 14g fat, 6g sat fat, 402mg sodium

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