Rosemary Parmesan Biscuits

1.Preheat the oven to 350°F and grease 6 wells of a standard-size muffin tin with coconut oil spray.

2.In a large mixing bowl, whisk together the eggs, cream, melted butter, and almond milk.

3.In a separate bowl, whisk together the coconut flour, flax meal, golden flax meal, baking powder, and salt, then add the dry mixture to the egg mixture. Whisk the wet and dry ingredients together until you achieve a dough.

4.Fold in the Parmesan cheese and rosemary and divide the dough evenly among the greased muffin wells, filling each about three-quarters of the way full. Use a fork to even out the tops, then sprinkle grated Parmesan before placing in the oven.

5.Bake for 30 minutes, or until a toothpick inserted in the center of a biscuit comes out clean. Allow to cool for 10 minutes prior to handling.

6.Store in an airtight container in the fridge for up to 1 week.