2 tablespoons butter
1 small onion, chopped, 2 1/2 ounces or a scant 1/2 cup
1/2 cup heavy cream or low carb milk
1 egg
1 1/2 cups Carbquik
4 ounces cheddar cheese, shredded and divided
1/4 teaspoon onion powder
2 tablespoons butter, melted
1 tablespoon fresh parsley, chopped
1 tablespoon chives

SautÚ the onions in 2 tablespoons butter until tender. In a medium bowl, stir the cream, egg and Carbquik just until moistened. Fold in the onions and 2 ounces of the cheese. Spoon into a greased 8" round cake pan. Mix the onion powder with melted butter; drizzle over the dough. Sprinkle with the parsley and chives. Bake at 400║ 15 minutes. Top with the remaining cheese and bake until the bread is baked through and the cheese is golden, about 5 more minutes. Cut in wedges and serve warm with butter.

Makes 8 servings
Can be frozen

With heavy cream:
Per Serving: 233 Calories; 21g Fat; 8g Protein; 12g Carbohydrate; 9g Dietary Fiber; 3g Net Carbs

With low carb milk:
Per Serving: 188 Calories; 16g Fat; 9g Protein; 12g Carbohydrate; 9g Dietary Fiber; 3g Net Carbs

This is my low carb version of a recipe by Paula Deen. Carbquik was substituted for Bisquick and the amount of onion was reduced to cut carbs. If you don't mind the taste of Carbquik, you'll probably love this bread. I thought that the onions would cover the taste, but not quite. What I might do differently next time is to cook the onions until caramelized and mix the onion powder, parsley and chives into the batter to give it more flavor. I'd still pour the butter over the top, but I might omit the cheese topping. It really doesn't do much for it and it looked nice and crusty and buttery without it. I'd describe the texture as sort of a cross between cornbread and a drop biscuit. The recipe didn't say if you should cut it right away or cool it a bit first. I suggest letting it stand for about 5 minutes before cutting.

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