Biscuits from Elanas Pantry, Low Carb
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Bob’s Red Mill Almond Meal/Flour, 2.5 cup=280gCeltic Sea Salt (serv 1/4 tsp = 1.3g), .5 tspBaking Soda, .5 tspEgg, fresh, 2 large)Coconut Nectar, Raw, Coconut Secret brand, 1 tbspCoconut Oil REFINED Spectrum, 4 tbsp
Preheat oven to 325.
In a medium bowl, combine almond flour, salt and baking soda
In a large bowl, blend together buttery spread, eggs and agave
Stir the dry ingredients into the wet until a nice dough forms
Roll out dough between 2 pieces of parchment paper to 1 ½ inches thick
Dust dough with extra almond flour if it is sticky and/or misbehaving
Cut the dough into biscuits using a mason jar with a 3-inch wide mouth
Using a spatula, transfer biscuits to a parchment lined baking sheet
Bake at 350° for 15 minutes, until biscuits are browned on the bottom edges
Serve with gravy, jelly or whatever else your heart desires
Makes about 10 biscuits
In a medium bowl, combine almond flour, salt and baking soda
In a large bowl, blend together buttery spread, eggs and agave
Stir the dry ingredients into the wet until a nice dough forms
Roll out dough between 2 pieces of parchment paper to 1 ½ inches thick
Dust dough with extra almond flour if it is sticky and/or misbehaving
Cut the dough into biscuits using a mason jar with a 3-inch wide mouth
Using a spatula, transfer biscuits to a parchment lined baking sheet
Bake at 350° for 15 minutes, until biscuits are browned on the bottom edges
Serve with gravy, jelly or whatever else your heart desires
Makes about 10 biscuits
Nutritional Info Amount Per Serving
- Calories: 227.5
- Total Fat: 20.6 g
- Cholesterol: 37.0 mg
- Sodium: 160.9 mg
- Total Carbs: 7.3 g
- Dietary Fiber: 3.0 g
- Protein: 7.2 g
Member Reviews