Low Carb Coconut & Almond Flour/Cornmeal Biscuits with Chia & Flax Seeds
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Low Carb Coconut & Almond Flour/Cornmeal Biscuits with Chia & Flax Seeds calories by ingredient
Introduction
The flax seeds give these little biscuits a bit of crunch and a nice flavor. They smell heavenly when they're baking! Quick to make for a side dish, breakfast, lunch or dinner. The flax seeds give these little biscuits a bit of crunch and a nice flavor. They smell heavenly when they're baking! Quick to make for a side dish, breakfast, lunch or dinner.Number of Servings: 12
Ingredients
-
1/2 cup coconut flour
1/4 cup almond flour
1/4 cup gluten free cornmeal
8 tbsp coconut oil
4 jumbo eggs (or 6 regular eggs)
1/2 tsp baking powder
1 tsp chia seeds
1 tsp flax seeds
1/2 tbsp butter
1/4 tsp sea salt
Tips
You can replace the cornmeal with more coconut or almond flour to decrease the carbs even more. The edges will not be smooth, they will have cracks in them. You can press each biscuit with a fork for a little decorative touch. For the sea salt topping, I use a sea salt grinder and just do one turn above each biscuit. You can also add salt to the batter if you want to.
Directions
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.