Keto Biscuits {paleo, gluten-free, dairy-free}
Calories 330kcal
Ingredients
- 1 cup blanched almond flour (tightly packed, not almond meal)
- 5 tablespoons coconut flour
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 4 egg whites
- 2 tablespoons grass-fed butter (tightly packed, not almond meal)
- 2 whole eggs (tightly packed, not almond meal)
- melted butter (tightly packed, not almond meal)
Instructions
- Preheat oven to 400º F and line a baking sheet with parchment paper.
- In a large mixing bowl add almond flour, coconut flour, baking powder and salt.
- Sifting the flours if they're lumpy.
- Whisk well to combine.
- In the bowl of stand mixer or in a separate bowl with an electric hand mixer, beat the egg whites on high speed until soft peaks form, about 3 minutes.
- Add the egg whites to the flour mixture, fold in and then stir until completely combined.
- Your egg whites will fall -- it's cool.
- Making sure the fat isn't hot and the eggs aren't cold, whisk together the two whole eggs with the melted fat of your choice.
- Whisk in the egg and fat mixture to the biscuit dough.
- Mix well to combine.
- Allow dough to sit for 20-30 minutes to allow the coconut flour to absorb excess liquid.
- Divide the dough into four equal parts and form into same-sized biscuits on the parchment paper at least one inch apart.
- I use a biscuit cutter as a mold to keep the biscuits uniform in shape and size.
- Adding the dough and using as a mold, Removing and then shaping the next biscuit.You can also scoop the dough with an ice cream scoop and flatten the scoop slightly.
- Brush the tops with leftover ghee or melted butter if you'd like.
- Bake for 15-20 minutes until the tops are golden and a toothpick inserted into the middle comes out clean.
- Let the biscuits cool then cut the biscuits in half and serve however you'd like.
Originally posted 2019-02-20 18:39:13.
