• 1 cup shredded mozzarella cheese (I suggest Kraft brand)
  • 1 ounce cream cheese (I suggest Philadelphia)
  • 1 cup almond flour
  • 1/3 cup ground flax seed
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon freshly minced rosemary
  • 1 egg, beaten

For the topping:

  • 1 tablespoon butter
  • 1/2 teaspoon freshly minced rosemary
  • 1 teaspoon minced garlic
  • pinch of sea salt to finish


  1. Preheat oven to 400 degrees
  2. Combine shredded mozzarella cheese and cream cheese in a microwave proof bowl and heat in 30 second increments until the cheese is COMPLETELY melted. I heat 30 seconds, stir well, heat 30 seconds, stir and it is usually perfectly and completely melted (no visible cheese shreds or clumps just a nice sticky ball of cheese)
  3. Stir in the almond flour, ground flax seed, baking powder and HALF the rosemary.
  4. It will be a little tricky to mix, but just stir well and be sure to scrape the edges of your bowl.
  5. When that is mixed in fairly well add your beaten egg, stir well (see tips and photos above in blog post)
  6. Kneed the ball of dough until everything is very well incorporated and you have a soft, sticky ball of dough.
  7. Roll your dough into a log and slice into 6 equal slices.
  8. Place on a greased baking sheet.
  9. Melt the butter and add the rosemary and garlic.
  10. Brush half the mixture over the biscuits and bake 12-15 minutes.
  11. Brush remaining garlic butter over biscuits and sprinkle with a pinch of sea salt.
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