Directions

• Preheat oven to 400 and line a baking sheet with parchment paper.
• Heat the oil in a skillet over medium heat, then add the onion and peppers and saute for 5 minutes. 
• Clear the center of the pan and add in the ground pork. Let cook, stirring constantly, until the pork is completely browned and onions are translucent, about 10 minutes. Set aside.
• Whisk together the eggs in a large mixing bowl, then incorporate one cup of the cheese. Add the pork mixture and incorporate.
• Add in the almond flour, coconut flour, salt, pepper, sage, and baking powder and use a spatula to mix until combined.
• Use a large cookie scoop or spoon to make 12 evenly sized balls of mix and place them on the sheet pan. Rub a little bit of oil in your hands and then shape them into a biscuit shape by pressing down.
• Top each of them with the remaining shredded cheddar and place in the oven for 10-14 minutes, until slightly browned all over.
• Remove from the oven and let cool completely before storing in an airtight container in the refrigerator for up to 4 days.