Prevent your screen from going dark
Preheat your oven to 375°F.
Cook the bacon in a pan over medium heat until crispy. Place it on paper towels to cool, then chop it.
Cook the leeks in the bacon grease for 5-7 minutes, until soft.
In a large bowl, mix together almond flour, pumpkin, baking powder, salt, pepper, eggs, and sage.
Stir in the cooked bacon, leeks, and ¾ cup of shredded cheddar cheese.
Spray a muffin pan with cooking spray and scoop the mixture into 10 muffin cups.
Top with the remaining cheese (or extra if you like).
Bake for about 25 minutes, or until the biscuits are set.
Enjoy warm or store them in an airtight container in the fridge to reheat later!
- I love using the Trader Joes Unexpected Cheddar, gruyere is also delish in this!
Calories: 567kcal, Carbohydrates: 10g, Protein: 23g, Fat: 49g, Saturated Fat: 15g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 15g, Trans Fat: 0.1g, Cholesterol: 198mg, Sodium: 1202mg, Potassium: 274mg, Fiber: 3g, Sugar: 2g, Vitamin A: 1728IU, Vitamin C: 3mg, Calcium: 291mg, Iron: 2mg