Low-Carb Mocha Lace Biscuits

Low-Carb Mocha Lace Biscuits

Ingredients

• 1/2 cup grass-fed butter ((or virgin coconut oil, 114 g/ 4 oz))
• 1/4 cup Swerve Sweetener (powdered
• 4 tbsp maple syrup ((or virgin coconut oil, 114 g/ 4 oz))
• 1 tsp 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 tsp instant coffee
• 1/4 tsp rock salt ((or virgin coconut oil, 114 g/ 4 oz))

Instructions

1. Pre-heat oven to 190 °C/ 375 °F.
2. Place butter, Swerve, low-carb maple syrup and vanilla in a pan on the stove over medium heat and melt together.
3. Meanwhile, place all dry ingredients into a bowl and mix to break up any clumps.
4. Line two large baking trays with ovenproof paper.
5. When melted, pour butter mixture into dry ingredients and mix well.
6. The mixture will seem quite liquid at this point, but dont panic.
7. Keep stirring for about 30 seconds and it firms up.
8. Using a teaspoon, drop small spoonfuls onto your baking trays.
9. Leave some space between them as they spread quite a bit.
10. Flatten the balls slightly using wet fingers.
11. Bake for 12 minutes.
12. The biscuits will not crisp up until completely cold so remove from oven and let cool on the trays.
13. Store at room temperature in an airtight container for up to 2 weeks.