Servings: 6

1/2 cup heavy whipping cream ½ cup heavy whipping cream
1/2 tsp sour cream ½ tsp sour cream
1 eggs 1 eggs
1 1/2 Tbs butter, melted 1 ½ Tbs butter, melted
1 1/2 tsp sweetener 1 ½ tsp sweetener
1/2 cup lupin flour ½ cup lupin flour
1/4 tsp salt ¼ tsp salt
1/4 tsp xantham gum ¼ tsp xantham gum
1/2 tsp baking powder ½ tsp baking powder
1 1/2 tsp butter, cold 1 ½ tsp butter, cold

Preheat oven to 400 F.
Melt 1½ tablespoons of butter.
While butter is melting add heavy whipping cream, sour cream and eggs to a large mixing bowl. Mix well.
Pour in melted butter and combine.
Add dry ingredients and mix until combined.
Place batter into muffin cups, filling approximately halfway.
Add a sliver of butter to the top of each biscuit.
Bake for 15 minutes. Remove from heat promptly.