Preparation Time: 20 minutes

Cooking Time: 30 minutes

Servings: 4





10 ounces (283 g) bulk meat sausage, crumbled

1/4 cup minced onions

2 cloves garlic, minced

1/2 teaspoon fine sea salt

1/2 teaspoon ground black pepper

1(8-ounce / 227-g) package cream cheese (or Kite Hill brand cream cheese style spread for dairy-free), softened

3/4 cup beef or chicken broth



3large egg whites

3/4 cup blanched almond flour

1 teaspoon baking powder

1/4 teaspoon fine sea salt

21/2 tablespoons very cold unsalted butter, cut into 1/4-inch pieces

Fresh thyme leaves, for garnish



1. Preheat the air fryer to 400F (204C).

2. Place the sausage, onions, and garlic in a pie pan. Using your hands, break up the sausage into small pieces and spread it evenly throughout the pie pan. Season with the salt and pepper. Set the pan in the device and bake for 5 minutes.

3. While the sausage cooks, place the cream cheese and broth in a food processor or blender and purée until smooth.

4. Detach the pork from the air fryer and use a fork or metal spatula to crumble it more. Pour the cream cheese mixture into the sausage and stir to combine. Set aside.

5. Make the biscuits: Place the egg whites in a medium-sized mixing bowl or the bowl of a stand mixer and whip with a hand mixer or stand mixer until stiff peaks form.

6. In a separate medium-sized bowl, merge together the almond flour, baking powder, and salt, and then cut in the butter. When processed, the mixture should still have chunks of butter. Flip the flour mixture into the egg whites with a rubber spatula.

7. Spoon the dough into 4 equal-sized biscuits, making sure the butter is evenly distributed. Place the biscuits on top of the sausage and cook in the air fryer for 5 minutes.



Calories: 623

Fat: 55g

Protein: 23g

Carbs: 8g

Net Carbs: 5g

Fiber: 3g