About
These biscuits would make a great breakfast item or carrier for a sandwich! These are made with delicious almond flour which keeps these biscuits moist and fluffy! The butter on top is optional, especially if you are dairy-free.
Ingredients
- 3 large raw egg
- 3 tablespoon coconut oil
- ¼ cup coconut milk
- ¼ teaspoon coarse kosher salt by morton
- 1 teaspoon baking powder
- 2 ¼ cup almond flour
- 1 tablespoon the ultimate icing sugar replacement by swerve
Instructions
- Preheat an oven to 375 F. Line a sheet tray with parchment paper or a silicone mat. Whisk the eggs, coconut oil, coconut milk, and kosher salt together. Make sure you use solid coconut oil not melted.
- Add in the baking powder, almond flour and Swerve.
- Mix until combined. The texture should be thick enough to scoop, drop on a sheet tray and hold it’s shape.
- Using a 1 oz cookie scoop, scoop out 12 heaping scoops at least 1 ½” part. Make sure they are round on top because they will not rise in the oven.
- Bake for 15 minutes until the tops are starting to turn brown on the edges and the biscuits are set. Allow to cool on the sheet tray until cool enough to handle.
Nutrition Facts
- Servings: 12
- Calories: 180.9kcal/757.0kJ (per serving)
- Fat: 16.3g (per serving)
- Carbs: 5.4g (per serving)
- Protein: 6.0g (per serving)
