Preparation Time: 15 minutes

Cooking Time: 20 minutes

Servings: 4





6 large egg whites

2 cups almond flour, plus more if necessary

11/2 teaspoons baking powder

1/2 teaspoon fine sea salt

1/4 cup unsalted butter (or lard for dairy-free), cut into 1/4-inch pieces



5 large eggs

1/2 teaspoon fine sea salt

1/4 teaspoon ground black pepper

5 (1-ounce / 28-g) slices Cheddar cheese (omit for dairy-free)

10 thin slices ham



1. Set the air fryer basket with avocado oil. Preheat the air fryer to 350F (177C). Grease two pie pans or two baking pans that will fit inside your air fryer.

2. Make the biscuits: In a medium-sized bowl, whip the egg whites with a hand mixer until very stiff. Set aside.

3. In a separate bowl, merge together the almond flour, baking powder, and salt until well combined. Cut in the butter.

4. Using a large spoon, divide the dough into 5 equal portions and drop them about 1 inch apart on one of the greased pie pans. (If you’re using a smaller air fryer, work in batches if necessary.) Set the pan in the device and bake for 11 to 14 minutes, until the biscuits are golden brown. Detach from the air fryer and set aside to cool.

5. Make the eggs: Set the air fryer to 375F (191C). Crack the eggs into the remaining greased pie pan and sprinkle with the salt and pepper. Place the eggs in the air fryer to bake for 5 minutes, or until they are cooked to your liking.

6. Open the air fryer and top each egg yolk with a slice of cheese (if using). Bake for another minute.

7. Once the biscuits are cool, slice them in half lengthwise. Place 1 cooked egg topped with cheese and 2 slices of ham in each biscuit.

8. Store leftover biscuits, eggs, and ham in separate airtight containers in the fridge for up to 3 days. Reheat the biscuits and eggs on a baking sheet in a preheated 350F (177C) air fryer for 5 minutes, or until warmed through.



Calories: 269

Fat: 19g

Protein: 22g

Carbs: 1g

Net Carbs: 1g

Fiber: 0g