Parmesan Herb Biscuit Muffin
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
Serves: 1
  • 3 T Briana's Baking Mix*
  • 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
  1. 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.
  2. In a smaller muffin-shaped ramekin you'll need to bake a little longer.
  3. For best texture, let the biscuit muffin sit a few minutes before slicing.
  4. These muffins are great sliced and toasted!
*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