Trim Healthy Mamas, this muffin can just sneak in as a FP if you don't top it with any additional fats. For all practical purposes, it is an S (albeit a very light one). Low carb, sugar free, gluten/nut free
1 T grated parmesan cheese (the kind from the green shake container)
¼ cup egg whites
3 T water
½ tsp. baking powder
Dash each of garlic salt and Italian seasoning
Additional parmesan cheese and Italian seasoning for topping
Instructions
Mix all ingredients together, top with additional grated parmesan cheese and Italian seasoning, and bake in a greased ramekin of your choice of size (this is a single-serve biscuit muffin) until the top is golden brown and the center doesn't feel squishy. I like to bake this in a greased circular 2 cup Pyrex bowl, then slice it in half and use it for a sandwich. When I bake it in that container, it takes about 25 minutes at 400 degrees.
In a smaller muffin-shaped ramekin you'll need to bake a little longer.
For best texture, let the biscuit muffin sit a few minutes before slicing.
These muffins are great sliced and toasted!
Notes
*You can probably use THM Baking Blend in place of my baking mix, but you may need to add a bit more and adjust the baking time as my mix is slightly drier.
Recipe by Briana Thomas at https://www.briana-thomas.com/parmesan-herb-biscuit-muffin/