Two new recipes for me, both very worthy of your time and effort;
Keto Biscuits
1 1/2 cup almond flour
1/4 tsp salt
1 tbsp baking powder
2 eggs
1/3 cup sour cream
4 tbsp melted butter
Preheat oven to 400 degrees. Lightly grease a standard muffin tin.
Melt butter, add sour cream and eggs, whisk together. Add the dry ingredients, whisk. Spoon the batter into the muffin pan. I kept the batter about 1/2 inch from the top of the cups and got six biscuits from this mix.
Bake at 400 degrees until golden brown.
Biscuits will have a texture somewhat like cornbread.
Chicken Pizza Crust
10 oz (by weight) of cooked, shredded chicken breast, patted dry
1 oz shredded or grated parmesan cheese
1 large egg
Preheat oven to 350
Thoroughly drain the chicken sandpit with a paper towel to remove as much water as possible, then spread it out on a baking baking sheet topped with a silicone mat and cook for 10 minutes to remove even more moisture. Bump the oven temperature to 500.
Place chicken in a mixing bowl, mix in the egg and parmesan.
Pour the mixture back onto the baking sheet and mat, spread thin and even. You might try placing parchment paper on top of the mixture and using a rolling pin for this. If you plan on using pizza toppings that may want to slide off, form a ridge around the edge of the crust. Back into the 500 degree oven for 10 minutes.
Leave the oven on, remove the crust and put your toppings on. Bake for 6-10 more minutes, depending on your toppings. Let rest for a few minutes, then devour.
This is hands-down THE most filling pizza crust ever. I added a little garlic powder and Italian seasoning to the mix, and it worked well. I'm pretty sure you could make a few of these at one time and keep a couple in the freezer for future use.