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Gluten-Free Blood Sugar Balancing Protein Biscuits

These gluten-free blood sugar balancing protein biscuits are the ultimate savory baked good to support your hormones, keep you full, and satisfy those cozy, bread-like cravings.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 1 hour 10 minutes
Servings 9 servings
Calories 275kcal

Ingredients

  • 1 cup low-fat cottage cheese
  • 3 large eggs
  • 1 cup gluten-free oat flour
  • 1/3 cup almond flour
  • 2 tbsp ground flaxseed
  • 1/4 cup hemp hearts
  • 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/2 tsp sea salt
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/3-1/2 packed cup finely chopped fresh parsley
  • 1 finely chopped leek white + light green part
  • 1/3 cup finely diced yellow onion
  • 2 tbsp olive oil or avocado oil
  • 1/2 –3/4 cup shredded mozzarella regular or dairy-free, for topping

Instructions

  • preheat the oven to 375°F and line a baking sheet with parchment paper.
  • in a skillet over medium heat, warm olive oil or cooking oil of choice. sauté the leeks and onions with a pinch of salt for about 5 minutes, until soft and lightly golden. set aside to cool slightly.
  • in a large bowl, whisk together the cottage cheese and eggs. add the oat flour, almond flour, flaxseed, hemp hearts, baking soda, baking powder, sea salt, garlic powder, and onion powder. stir until combined.
  • fold in the parsley, sautéed leeks and onions, and nutritional yeast or parmesan if using. the batter will be thick and scoopable.
  • scoop 9 mounds of dough onto the prepared baking sheet. gently shape each one into a biscuit-like round with oiled finger tips.
  • top each biscuit with a generous amount of shredded mozzarella. bake for 19-20 minutes, or until the biscuits are golden and the cheese is melted and bubbly.

Notes

Approximate Macros per 1 of 7 large biscuits (approx)
calories: ~275–290
protein: ~19–21 g
carbs: ~22–24 g
fat: ~13–14 g
fiber: ~2–3 g