Low Carb Biscuits

biscuits.jpgJust after taking one bite from these fluffy biscuits, you would never have even guessed that they were gluten-free! This recipe has less than 4 grams of total carbohydrates and a flaky texture thanks to the eggs and baking powder. Instead of the traditional all-purpose flour, this recipe utilizes almond flour. You can buy this at your local grocery store, or can make your own.

What is Almond Flour?

  • It has ONE ingredient which is almonds
  • A handful (1 ounce) has 3.5 g fiber, 6 g protein, 14 g fat
  • Almond flour is blanched almonds that have been ground and sifted while almond meal is the same concept but with almonds that have the skin on
  • Gluten-free for those with celiac disease

What Benefits do Almonds have?

  • Good source of vitamin E & magnesium (shown benefits in blood pressure and blood sugars)
  • May reduce LDL cholesterol levels
  • Loads of antioxidants which are mostly in the brown layer of the skin
  • Low glycemic index which means it is absorbed at a slower rate and causes your blood sugars to rise slowly
  • Can use it as a replacement for bread crumbs (coating fish, etc)

Sources: healthline.com

Low Carb Gluten-Free Biscuits

  • Servings: 8
  • Print


  • 1 cup almond flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon garlic powder
  • 1 1/2 cups sharp shredded cheese
  • 4 tablespoons butter, melted
  • 2 eggs, whisked


Preheat to 350 F

  1. Prepare a parchment paper lined baking sheet
  2. Mix all the dry ingredients together including the almond flour, baking powder, garlic powder, onion powder, and shredded cheese
  3. Add the wet ingredients to your dry mixture
  4. Mold dough into small balls, creating 8 pieces
  5. Bake for 15 minutes until golden brown and cool on a wire rack


-You can use white cheddar cheese or mozzarella for a different variation on the flavor profile




You know your study break is going great when it includes the word food. I recently had some authentic spanakopita from Niko Niko’s (featured on Diners, Drive Ins, and Dives!) and since then have been wanting to recreate it at home. I figured I would attempt it today and decided to make extra to freeze as a quick snack or perfect addition to any meal. Before I knew it, my meal cooking expanded and I ended up making beef and bean burritos to add to my freezer meal haul. Overall my freezer meals were a success so I wanted to share the spanakopita with you all.


the spinach mixture cooking over the stove

Freezing them will stave off any future spanakopita cravings you may have . Hope you enjoy these flaky, buttery bites of satisfaction as much as I did!

Printable Recipe Here


Makes around 25 spanakopita triangles


  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 1 clove garlic, finely chopped
  • 10 ounce package frozen chopped spinach, thawed**
  • 1 egg
  • 1 cup crumbled feta cheese
  • 1/2 teaspoon salt
  • 16 sheets frozen phyllo dough
  • 1/4 cup butter, melted

**Place the spinach in a strainer and drain well. Use your hands or a paper towel to squeeze all the excess water out


Preheat: 375 Fº

  1. Heat up the olive oil in a skillet over medium heat. Add the onions and garlic and saute until softened . Stir in the spinach and cook for a few minutes to evaporate any extra moisture. Remove from heat and allow it to cool.
  2. In a medium bowl, lightly beat the egg. Add in the feta cheese, salt, and spinach mixture and stir until combined.
  3. Remove 2 phyllo sheets and place on a large clean surface. Cover the remaining phyllo dough sheets with plastic wrap and a damp towel to prevent them from drying out.
  4. Using a pastry brush, lightly coat each sheet with melted butter. Cut the phyllo dough lengthwise into 3 strips.
  5. Place a teaspoon of filling in one corner and fold it diagonally. Hold the corner and fold up to make a second triangle. Keep folding until you have reached the end and fold the edge over. **
  6. Place the triangles on a parchment covered baking sheet. Repeat the same process with another 2 sheets and continue till you have used all the filling. Brush the tops of the triangles with any butter left over.
  7. Bake in a single layer at 375 Fº until golden brown, about 15 minutes. You can also freeze them and bake them while frozen, adding a few minutes to the bake time.


**Here’s a great visual below from the MommiesNetwork blog on how to fold spanakopita:


-You can make these as small or as large as you want depending on how you cut the phyllo dough. I cut the sheets into 3 strips, but you can cut them into 2 (for larger spanakopita) or 4 (for mini spanakopita). Just be sure to adjust the filling.

Never Say Never!

It’s crazy when you sit back and look at how your opinions have changed over time over any subject, and in this case-food. In the past, I would have never dreamed of touching an avocado. Slimy. Tasteless. Mushy. Basically, that’s how I judged them. I even hated guacamole! What was I thinking haha. It’s funny because I’m not really sure when the transition occurred, just sometime in the past couple years. Well now, I am a hugeee fan of avocados. I love them in anything and everything, you name it whether it’s on turkey bacon wrapped hotdogs or even something as simple as a salad.

Something else that I recently tried out with avocados that my parents always eat is avocados with honey. Yup, only honey. Easiest snack you could ever make and it is just delicioussssss! So if you have any spare avocados sitting around and aren’t really sure what to do with them, just drizzle some of that sweet honey on top, grab a spoon, and dig in :)

Any other interesting ways you eat your avocados??