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Jalapeno Cheddar Biscuits

Course: Snack
Author: Angela Coleby
Print Recipe


  • ½ cup (56g) Coconut flour
  • 6 tablespoons (84g) Butter, unsalted softened
  • 2-3 Jalapeno peppers deseeded & chopped
  • 1 Egg
  • 1 ½ cups (170g) Cheddar Cheese grated


  • Place all the ingredients into a food processor and blitz until smooth.
  • Scoop out the mixture and place on a piece of parchment paper.
  • Mould into a log shape with your hands, then roll up with the parchment paper like a Christmas cracker.
  • Place in the fridge for at least 30 minutes to firm up (you could use the freezer for a faster time)
  • Preheat the oven to 180C/350F degrees
  • Unroll the parchment paper and cut the log into slices. Place the slices onto a parchment lined baking tray and bake for 20-25 minutes until firm and golden.
  • Eat and enjoy!


Makes 15 biscuits
Nutritional Info per biscuit: 113 Calories, 9g Fat, 5g Protein, 3g Total Carbs, 2g Fibre, 1g Net Carbs