Low-Carb Mocha Lace Biscuits
Calories 100kcal
Ingredients
- 1/2 cup grass-fed butter (or virgin coconut oil, 114 g/ 4 oz)
- 1/4 cup Swerve Sweetener (powdered
- 4 tablespoons maple syrup (or virgin coconut oil, 114 g/ 4 oz)
- 1 teaspoon vanilla extract (or virgin coconut oil, 114 g/ 4 oz)
- 1 cup almond flour (or virgin coconut oil, 114 g/ 4 oz)
- 1/2 cup raw cacao powder (or virgin coconut oil, 114 g/ 4 oz)
- 1/4 unsweetened shredded dried coconut (or virgin coconut oil, 114 g/ 4 oz)
- 2 teaspoons instant coffee
- 1/4 teaspoon rock salt (or virgin coconut oil, 114 g/ 4 oz)
Instructions
- Pre-heat oven to 190 °C/ 375 °F.
- Place butter, Swerve, low-carb maple syrup and vanilla in a pan on the stove over medium heat and melt together.
- Meanwhile, place all dry ingredients into a bowl and mix to break up any clumps.
- Line two large baking trays with ovenproof paper.
- When melted, pour butter mixture into dry ingredients and mix well.
- The mixture will seem quite liquid at this point, but dont panic.
- Keep stirring for about 30 seconds and it firms up.
- Using a teaspoon, drop small spoonfuls onto your baking trays.
- Leave some space between them as they spread quite a bit.
- Flatten the balls slightly using wet fingers.
- Bake for 12 minutes.
- The biscuits will not crisp up until completely cold so remove from oven and let cool on the trays.
- Store at room temperature in an airtight container for up to 2 weeks.
Originally posted 2019-02-20 17:39:05.
