Aunt Rocky’s Spicy Sausage Biscuit (LCHF)

Preheat oven to 375ºF. Line a large baking sheet with foil. Spray generously with cooking oil. (You can use parchment, but they may not brown as well.)

Add all ingredients to a large mixing bowl, and mix well with your hands (like mixing a meatloaf).

Divide into 12 meatballs, a little bigger than the size of a golf ball, and place on prepared cookie sheet. Press down to form a flattened patty about 3 inches wide (not too flat!).

Bake on middle rack for 12 minutes. Flip and bake another 12 minutes. At this point, they are cooked through. If you want them to be browned more, switch the oven to broil and brown them just a couple of minutes more on each side.

Serve warm, or at room temperature. Store in refrigerator or freezer.

Note: If you cannot use almond flour, flax meal can be substituted. If you do that, I recommend adding 1 or 2 tablespoons melted butter to the mix.

Tip: I serve as a side with fried eggs, as a grab-and-go breakfast, or freeze to take on trips.

I don’t get any commission or kickback for products I use or mention in my recipes. Nutritional estimates are per serving based on exact ingredients I used, calculated with My Fitness Pal’s online recipe analyzer. The recipe is stored there and available to MFP users for logging in their food diaries.

Calories 148, Total Fat 13 g, Saturated Fat 4 g, Sodium 239 mg, Potassium 17 mg, Total Carbohydrate 2 g, Dietary Fiber 1 g, Net Carbs 1 g, Sugars 0 g, Protein 9 g. Macros: 75% fat, 22% protein, 3% carbs.

© July 15, 2017 Roxana Lopez for Aunt Rocky’s

For more low lchf/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

Recipe inspired by Low Carb Sausage Biscuits from Traveling Low Carb.