Ingredients

•  2 large eggs
•  1 medium cauliflower, riced
•  2 slices of bacon, cooked
•  1 small jalapeno pepper, diced
•  ½ t garlic powder
•  ¼ t salt
•  ½ cup almond flour
•  2 T coconut oil

Instructions

•  Preheat oven to 400ºF. Prepare a baking sheet with parchment paper or a slip pad.
•  Rice the cauliflower by placing sliced chunks in a blender or food processor and pulsing until it turns into rice.
•  Heat a skillet over medium heat. Add coconut oil, riced cauliflower and jalapeno. Sauté 5-8 minutes, or until cauliflower softens.
•  Transfer the cauliflower mixture to a blender or food processor, add eggs, bacon, garlic powder, salt and almond flour. Blend on high until the rice is broken down and all ingredients are combined. It should be creamy and look like mashed potatoes.
•  Next form biscuits on the prepared baking sheet by carefully scooping ¼ cup of the batter at a time to form each biscuit. It will make 12 biscuits. They will be runny, but that’s ok. If it’s too runny, toss it back in the batter, mix with a spoon, and then reform the biscuits.
•  Bake at 400ºF for 35 minutes or until the edges are slightly browned.
•  Remove from the oven and cool on the pan 5 minutes before gently removing with a spatula and transferring to a wire rack. They will be a little loose when they’re still hot, but will harden at room temperature.
•  Serve immediately or store in the refrigerator in an airtight container up to one week. They can also be frozen up to one month.

Article shared with permission by Paleohacks