Monthly Recipes

GF Italian Biscuits

September 2019
Category: Side Dish  Gluten Free  

Yields 12

  • 4 ounces Cream Cheese
  • 1 large egg
  • 1/4 cup heavy cream
  • 1/4 cup water
  • 1 tsp Italian seasoning
  • 1 1/4 cups almond flour
  • 1 cup shredded provolone cheese
  • 1 cup chopped assorted nitrate free gluten free deli meat


Preheat oven to 350 and lightly grease your muffin pan. In a bowl combine cream cheese, egg, water, heavy cream and Italian seasoning. Mix until smooth. Add in almond flour and mix well. Fold in chopped deli meats and shredded cheese.
Divide batter between 12 muffin cups.
Bake at 350 for 20 minutes. Allow to cool in the pan for 5 minutes before transfer to a cooling rack. Enjoy while warm or chilled.

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