Maple Pancetta Drop Biscuits

About

These sweet and savory Keto drop biscuits are soft and bread like in the center with a crisp and golden exterior. These make a great Saturday afternoon treat for the whole family or a brunch time snack. Perfect served warm and topped with butter.

Keto Drop Biscuit Ingredients

These drop biscuits are prepared with a ground almond and coconut flour base, sweetened with a maple flavored syrup. Pumpkin purée is also added to the mixture to add flavor and a delicious golden hue to the batter. Once the batter is prepared it is folded with crispy diced pancetta then baked, molded into shape and baked until golden.

Tips

These Keto drop biscuits are sweetened with a maple flavored syrup to complement the crispy pancetta. You can substitute this with an alternative liquid sweetener if desired but sure to adjust the quantities of the liquid to taste. If you would rather use a granulated sweetener you may feel you need to add a little liquid or extra fat to the batter to ensure it is not too dry. Be sure to adjust your macros as needed for any changes made.

Ingredients

2 medium raw egg
2 teaspoon unsalted butter
2 ounce pancetta by daniele
2 cup, ground almonds, raw
1 teaspoon baking soda
1 teaspoon cinnamon, ground
1 teaspoon salt, sea salt
1 teaspoon lemon juice
⅓ cup coconut flour
⅓ cup organic pumpkin puree by pacific
¼ cup maple flavored syrup by lakanto

Instructions

Melt a teaspoon of butter in a skillet over a medium heat. Add the pancetta and cook through until crisp and golden. Remove the pancetta from the skillet with a slotted spoon and set to one side. Reserve the pancetta fat in the skillet.
Add the ground almonds, coconut flour, cinnamon, baking soda and salt to a food processor. Blend the mixture well to combine.
Add the pumpkin purée, lemon juice, and maple flavored syrup. Blend again until well combined. You should have a chunky crumb like consistency.
Crack the eggs into the food processor. Blend well to combine the crumb mixture. The mixture should now be starting to look more dough like.
Add the remaining butter and reserved pancetta fat. Blend again to combine. You should now have a soft dough like texture that is slightly tacky but easy to shape.
Scoop the dough into a bowl. Cover and refrigerate for 10 minutes to firm a little. Remove the dough from the fridge and add the cooked pancetta. Knead the pancetta into the dough with your hands.
Preheat the oven to 300 degrees Fahrenheit and line a shallow oven tray with baking paper. On a clean work surface, divide the dough into 8 even sized balls. Press each dough ball down gently with the palm of your hand to flatten a little.
Take a 2 ¼ inch biscuit or scone cutter and cut each dough ball to create uniform biscuits.
Arrange the biscuits across the lined oven tray. Transfer the tray to the oven to bake for 18-20 minutes or until cooked through and golden brown all over. Set aside to cool a little and serve warm or cool completely.