Coconut and Almond flour biscuit (Paleo)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1/2 cup coconut flour 1/4 cup almond flour 1/2 tsp salt 1 tsp baking powder 1 1/2 Tbsp cold grass-fed butter (coconut oil is fine) 6 egg whites
1. Preheat oven to 400 degrees F. Line a cookie sheet with parchment paper and lightly brush with coconut oil to prevent sticking.
2. Put all dry ingredients into a food processor with butter (or oil) and pulse until butter is the size of peas--the mixture will still be dry.
3. Using a hand mixer, whisk egg whites in a large bowl until frothy, NOT soft peaks.
4. Add flour mixture to egg whites and gently fold until just combined.
5. Using an ice cream scoop, make 6 biscuits (they'll be smaller than a regular biscuit). You might have to flatten the tops with your fingers.
6. Bake for about 15 minutes or until golden brown on top.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user SPARKYBEAV.
2. Put all dry ingredients into a food processor with butter (or oil) and pulse until butter is the size of peas--the mixture will still be dry.
3. Using a hand mixer, whisk egg whites in a large bowl until frothy, NOT soft peaks.
4. Add flour mixture to egg whites and gently fold until just combined.
5. Using an ice cream scoop, make 6 biscuits (they'll be smaller than a regular biscuit). You might have to flatten the tops with your fingers.
6. Bake for about 15 minutes or until golden brown on top.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user SPARKYBEAV.
Nutritional Info Amount Per Serving
- Calories: 151.7
- Total Fat: 8.0 g
- Cholesterol: 7.5 mg
- Sodium: 369.1 mg
- Total Carbs: 12.5 g
- Dietary Fiber: 7.5 g
- Protein: 6.9 g
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