Keto Breakfast Biscuits Stuffed with Sausage and Cheese
- Ready in: Prep: 10 Min, Cook: 30 Min, Total: 40 Min
- Serves: 6
- kcal: 250c , 20f, 12p, 2 net carbs.
This recipe is made with a version of fathead dough. I am sure you have heard of it! If you haven’t, it is a low carb and keto friendly, gluten free version of dough that works great for pizza, roll, bread and of course biscuits! Fathead dough uses melted mozzarella cheese as the “gluten” to hold the dough together. The flour is typically almond or coconut.
Step by Step Directions
Preheat the oven to 400.
In a microwave safe bowl, add cream cheese and mozzarella. Microwave for 30 seconds at a time until cream cheese is very soft and mozzarella starts to melt. Mix well! And by mix well I mean, stir stir stir! You want this really combined.
In a small separate bowl, combine beaten egg and almond flour. Add cheese mixture and mix well, again, REALLY well.
Dough may be sticky, this is ok. Dust it with additional almond flour and form into a ball. Place on plastic wrap and refrigerate until firm.
Cut into sections to form 6 3″ balls, depending on the size of the sausage.
Flatten dough balls, place sausage on the dough, then cheese and wrap dough around.
Put the stuffed dough into a greased muffin tin.
Bake for 12-15 minutes or until golden and set. Top with more mozzarella if desired.