20/20 Cheddar Biscuits

1/2 tsp fine salt

3/4 cup (3 oz) + 2 Tbsp reduced fat shredded sharp cheddar cheese

1/4 cup nonfat Greek yogurt

1 large egg

1 egg white

2 Tbsp olive oil

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.
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.
Mix in 3/4 shredded cheese (set remaining 2 Tbsp aside for later). Toss so well-combined.
Add greek yogurt, egg, egg white and oil, mixing well with a spatula until well-combined.
Divide batter into 6 equal portions on prepared baking sheet. Top each with remaining cheddar cheese, dividing equally among biscuits.
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: 232 calories, 17g protein, 14g carb, 8g fiber, 6g net carb, 2g sugar, 14g fat, 6g sat fat, 402mg sodium