Ingredients
Scale
- 100g/3.5oz shredded gouda any other cheese is fine
- olive oil spray
- Dry Ingredients
- 1.5 cup almond flour 200g/7oz
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp Himalayan salt
- 1 tsp parsley
- 1/2 tsp garlic powder
- 1 tsp rosemary
- 1/2 tsp onion powder
- Wet Ingredients
- 1/2 cup sour cream 120g/4.23oz
- 2 tbsp butter softened
- 1 tbsp apple cider vinegar
- 3 eggs
- 45 ml unsweetened almond milk
Nutrition
Calories 313 kcal Saturated Fat 8.39g Monounsaturated Fat 3.59g Cholesterol 111mg Sodium 183mg Potassium 58mg
Directions
- Preheat the oven to 190C/375F.
- Mix the dry ingredients in a large bowl. Add the sour cream and butter to a different bowl and mix until combined. Add the ACV, almond milk and eggs. Mix again until well incorporated.
- Pour the wet ingredients into the dry ones and mix with a silicone spatula. Add the shredded gouda and mix well.
- Spoon the mixture into a mould of your choice. I have used biscuits mold (link here) and silicone small tart molds (link here). If you use a metal mold, make sure to spray the olive oil all over so that they don't stick!
- If you use a biscuit mold, you can make 7 large biscuits. If you use the silicone tart mold, you can make about 10 biscuits.
- Place the molds into the oven and bake for 23 minutes (tart mold) or 30 minutes (biscuits mold).
- Take out and enjoy!!