Vortex Air Fryer Low Carb Breakfast Biscuits
In a mixing bowl, combine the almond flour, baking powder, salt, and stevia powder. Mix these ingredients together with a whisk until evenly combined.
In a microwave-safe bowl, combine the mozzarella cheese, cream cheese, and butter, cover the bowl, and heat the mixture in the microwave on high for 2 minutes or longer to melt these ingredients far enough to be able to stir them together with a fork until they are well mixed.
Using a stiff spatula, pour the cheese and butter mixture into the dry ingredients and begin mixing. When the mixture is warm but not hot to the touch, add the eggs and mix the dough until everything is combined.
Spray a mini muffin pan or use silicone cups. Preheat the air fryer to BAKE 350′.
Bake for 10-15 minutes or until the edges of the muffin tops begin to brown. It is very easy to burn these muffins by leaving them in too long so keep a close eye on them.
When they are done, place the muffin tins on a wire rack to begin cooling. When they have cooled until they are warm to the touch, run a butter knife blade around the edges to help break the muffins loose from the tins. I use the flat of the knife to gently push from the edge to the center a tiny bit to break the muffin free from the bottom of the tin.
Serve warm with butter and your favorite sugar-free jams and jellies. Makes a tasty addition to breakfast or a snack any time of day.
Vortex Air Fryer Low Carb Breakfast Biscuits
Pin Recipe Print RecipeEquipment
- Vortex Air Fryer
- Silicone Muffin Cups
Ingredients
- 2 cups almond flour
- 4 tsp baking powder
- 1/2 tsp salt
- 1/2 cup 1:1 stevia powder
- 4 cups shredded mozerella cheese melted
- 2 ounce cream cheese melted
- 4 tbl butter melted
- 2 eggs
- vegetable shortening to grease the muffin tins
Instructions
- In a mixing bowl, combine the almond flour, baking powder, salt, and stevia powder. Mix these ingredients together with a whisk until evenly combined.
- In a microwave-safe bowl, combine the mozerella cheese, cream cheese and butter, cover the bowl and heat the mixture in the microwave on high for 2 minutes or longer to melt these ingredients far enough to be able to stir them together with a fork until they are well mixed.
- Using a stiff spatula, pour the cheese and butter mixture into the dry ingredients and begin mixing. When the mixture is warm but not hot to the touch, add the eggs and mix the dough until everything is combined.
- Preheat your air fryer to 350' on BAKE
- Liberally grease all the inner surfaces of the muffin cups with vegetable shortening. Drop golf ball sized portions of dough into each cup. This recipe makes about 18 average sized muffins or 36 mini muffins.
- Bake the muffins at 350 for 10-15 minutes or until the tips and edges of the muffin tops begin to brown. Full size muffins will take about 20 minutes. It is very easy to burn these muffins by leaving them in too long so keep an eye out
- When they are done, place the muffin tins on a wire rack to begin cooling. When they have cooled until they are warm to the touch, run a butter knife blade around the edges to help break the muffins loose from the tins. I use the flat of the knife to gently push from the edge to the center a tiny bit to to break the muffin free from the bottom of the tin.
- Serve warm with butter and your favorite sugar-free jams and jellies. Makes a tasty addition to breakfast or a snack anytime of day.
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