Low Carb Coconut & Almond Flour/Cornmeal Biscuits with Chia & Flax Seeds
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1/2 cup coconut flour1/4 cup almond flour1/4 cup gluten free cornmeal8 tbsp coconut oil 4 jumbo eggs (or 6 regular eggs)1/2 tsp baking powder1 tsp chia seeds1 tsp flax seeds1/2 tbsp butter1/4 tsp sea salt
Melt coconut oil. While coconut oil is melting, mix coconut flour, almond flour, baking powder and cornmeal in a medium sized bowl. Add in beaten eggs and stir to combine. Add in chia seeds and flax seeds and combine. Drizzle coconut oil onto the mix while stirring. Place bowl in the refrigerator for 15 minutes to 1/2 hour. Preheat oven to 400 degrees F.
After chilling, form 12 ping-pong sized balls of dough and flatten to about 1/2 inch height. (Each biscuit will be about 2-1/2 inches in diameter.) Sprinkle a little bit of sea salt on each biscuit.
Grease 12 spots on a cookie sheet with the butter. Give each biscuit its own generous circle of butter! This keeps them from sticking, and gives them a nice rich butter flavor as well.
Bake for 15 minutes at 400 degrees F until the biscuits have a nice overall golden brown color.
Serving Size: Makes 12 biscuits.
After chilling, form 12 ping-pong sized balls of dough and flatten to about 1/2 inch height. (Each biscuit will be about 2-1/2 inches in diameter.) Sprinkle a little bit of sea salt on each biscuit.
Grease 12 spots on a cookie sheet with the butter. Give each biscuit its own generous circle of butter! This keeps them from sticking, and gives them a nice rich butter flavor as well.
Bake for 15 minutes at 400 degrees F until the biscuits have a nice overall golden brown color.
Serving Size: Makes 12 biscuits.
Nutritional Info Amount Per Serving
- Calories: 159.7
- Total Fat: 14.0 g
- Cholesterol: 91.3 mg
- Sodium: 107.1 mg
- Total Carbs: 5.7 g
- Dietary Fiber: 2.6 g
- Protein: 4.1 g
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