CHEESE BISCUITS USING PSYLLIUM HUSKS
18th June 2020
39.55 g fat
11.06 g protein
2.21 g CHO
Kcal: 409
Notes
Mo’s tip: I made 12 mini bisucuits. They are nice if served with butter if you need to get more fat in. These are very low carb but they do have high protein.
Ingredients
- 18g Butter
- 30g Almond flour flurry – HOLLAND & BARRETT
- 11g Cheddar cheese – CATHEDRAL CITY MATURE
- 2g Parmigiano-Reggiano – WAITROSE GRATED
- 10g Eggs
- 5g Psyllium husk – SAT-ISABGOL
- You will also need a pinch of salt.
Instructions
- Pre heat oven to 170c / fan 150c / gas 4.
- Grate the cheese finely.
- Melt the butter and stir in the psyllium husk with a pinch of salt.
- Add the almond flurry, both cheeses and beaten egg.
- Stir until you get a soft dough.
- Place in even sized piles on a lined baking tray and flatten to shape, or to achieve a really nice shape place in MINI muffin moulds.
- Cook in pre heated oven until crisp and golden - approximately 12 minutes.
- Leave to cool
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