Biscuit topped chili cheese pot pie is a delicious and hearty meal that starts with a savory chili filling and finishes with tender low-carb cheese biscuits. It's the ultimate comfort food!
In a 12-inch oven-safe skillet, cook the ground beef until it is browned, and the onions and garlic are translucent, about 10 minutes. Drain if necessary.
Stir in the Rotel, tomato sauce and seasonings. Simmer over low heat for 15 minutes, then remove from the heat.
Preheat the oven to 375 degrees.
Make the biscuit topping
In a small bowl, whisk together the almond flour, baking powder, garlic powder and salt until well combined.
In a medium bowl, stir together sour cream, eggs and melted butter. Next, add the almond flour mixture to the bowl and gently stir until well combined. Don't overman. Finally, fold the cheese into the biscuit dough.
Drop the biscuit topping mixture by large spoonfuls onto the chili beef mixture in the skillet.
Bake for 15-20 minutes or until the biscuits are cooked through and slightly browned on top. Allow to cool for 15 minutes before serving.
Notes
Net carbs 4.9gServe with your favorite chili toppings such as sour cream, shredded cheese, onions and jalapeños.