Soppin’ Biscuits

At only 2.5g carbs, this low carb biscuit is the perfect compliment to your meal. It’s also quick and easy to put together.

Soppin’ Biscuits

Kristie Sullivan
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Servings 6


  • ½ cup almond flour
  • 1/3 cup oat fiber* or 2 tablespoons coconut flour
  • 3 tablespoons Isopure whey protein isolate**
  • ¼ teaspoon salt
  • 1 teaspoon baking powder
  • 1 ounce cream cheese softened
  • 2 eggs beaten
  • ¼ cup mayonnaise
  • 3 tablespoons unsalted butter melted
  • 1/3 cup sour cream


  • Preheat the oven to 350 degrees. Grease a 6 count muffin tin or line with parchment paper liners.
  • Mix all ingredients until thoroughly combined. Fill each muffin well about 2/3 full. Bake the biscuits at 350 degrees for 12 to 15 minutes. Biscuits should brown lightly and the top should be firm to the touch.
  • Let cool for at least 5 minutes before serving.
  • These freeze well and warm nicely in an oven.


*Some brands of oat fiber are too strong for my tastes. My preferred brands are LifeSource or Trim Healthy Mama.
**My preferred brands of whey protein isolate are Isopure or Jay Robb, make sure to get unsweetened and unflavored. Other brands may behave differently in recipes.
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