Saturday mornings I meet up with a friend to go swimming. I usually roll out of bed and make my way there picking up a coffee and a bagel on the way. In my attempts to be healthier and lower my carb intake, I created this biscuit which I can eat on my way to the pool. It’s breakfast in a few bites. An almond flour biscuit with cheese, spinach, shallots, turkey, and then covered in a mix of seeds. It gives me a bit of everything without the sugar.

seed and spinach biscuit


Course Breakfast, Snack
Servings 8 biscuits


  • 1 cup baby spinach chopped
  • 2 shallots sliced
  • 1 tbsp olive oi
  • 4 slices turkey cold cuts thinly sliced into ribbons
  • 2 cups almond flour
  • 1 tbsp baking powder
  • 1 tbsp garlic powder
  • ½ tsp salt
  • ¼ cup cold butter cut into small pieces
  • cup cheddar cheese grated
  • 2 scallions chopped
  • cup sour cream
  • 1 egg
  • ½ tsp hemp seeds
  • ½ tsp sesame seeds
  • ½ tsp poppy seeds
  • 1 tsp sunflower seeds
  • 2 tbsp pumpkin seeds


  • Preheat oven at 400ºF.
  • Sauté the shallots and spinach in olive oil.
  • Mix the almond flour, baking powder, garlic powder, and salt together, add the cheese, scallions, and mix again. Add the sour cream, egg, and butter. Mix well.
  • Add the turkey, spinach and shallots. Mix well.
  • In a shallow bowl mix together the seeds.
  • Wet hands and form the dough into biscuits. Dip the top into the seed mix.
  • Bake for 20 minutes.


I like to put these in sandwich bags and keep them in the fridge so I can grab one on the go. But if I’m staying in, I love to poach an egg and put it on top of a warmed up biscuit.