Time 40m Yield 9 Number Of Ingredients 5 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Combine almond flour and baking powder in a large bowl. Mix in Cheddar cheese by hand. Create a small well in the middle of the bowl; add eggs and half-and-half to the center. Use a large fork, spoon, or your hands to blend in the flour mixture until a sticky batter forms. Drop 9 portions of batter onto the prepared baking sheet. Bake in the preheated oven until golden, about 20 minutes.
Time 55m Yield 12 Number Of Ingredients 17 Steps:
Preheat the oven to 450 degrees F (230 degrees C). Lightly grease a 12-cup muffin pan with cooking spray. Whisk together coconut flour, almond flour, whey protein, stevia powder, baking powder, and salt in a large bowl. Combine eggs, sour cream, 1/2 cup melted butter, and vanilla extract in another bowl; mix until smooth. Crush blueberries using a food processor. Combine flour mixture and egg mixture until evenly mixed; add crushed blueberries and mix well. Scoop 1/4 cup of batter into muffin cups using a small, flexible spatula, as batter will be sticky. Bake biscuits in the preheated oven until tops are golden brown and a toothpick inserted into the middle comes out clean, 10 to 12 minutes. Let cool for 15 minutes before transferring to a serving plate. Meanwhile, make the icing. Blend cream cheese and 1/2 cup butter together using an electric mixer until smooth and creamy, 3 to 4 minutes. Mix in stevia, cream, and vanilla extract until thoroughly combined. Spread icing over biscuits and serve warm.
