Low Carb and Gluten Free Coconut Flour Biscuit Recipe
Try this Low Carb and Gluten Free Coconut Flour Biscuit Recipe recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 3 eggs
- 1/2 cup butter
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 1 cup coconut flour
- 2 tbsp all purpose gluten free baking mix (i used this on
- 1 tbsp sugar free vanilla protein powder (i used this one
- 1/4 tsp xanthan gum (i use this one)
- 3/4 cup unsweetened vanilla almond milk
- Carbohydrate 16.3546379265252 g
- Cholesterol 32.9531250376242 mg
- Fat 48.6351271286528 g
- Fiber 9.24320374189281 g
- Protein 6.04938500242303 g
- Saturated Fat 40.0661318698746 g
- Serving Size 1 1 three-inch biscuit (132g)
- Sodium 167.013333422575 mg
- Sugar 7.11143418463238 g
- Trans Fat 3.02232158619643 g
- Calories 500 calories
Whisk together the dry ingredients in a medium-sized bowl. Cut in the butter with two knives or a pastry cutter until fully blended and the texture of bread crumbs. Beat the eggs and almond milk together until smooth. Add the egg mixture to the flour mixture and stir until just blended. Wait about 1 minute until the liquid is completely absorbed and you can handle the dough. Pat out the dough onto a smooth surface into about a ¾ inch thickness and cut into 3" diameter squares or circles with a knife or biscuit cutter. Use all of the dough. Bake on a parchment-lined cookie sheet in a preheated 400 degree (F) oven for about 18 minutes, or until golden brown and slightly puffed. Serve warm with lots and lots of butter!
