This week we are experimenting with a brand new biscuit recipe from our friend and partner Sugarless Crystals. Follow along create your very own buttery, low carb, keto friendly biscuits. Let's get baking! 👨🍳
Next, mix together blanched almond flour, tapioca flour, coconut flour, baking powder and salt in a mixing bowl.
Add eggs into cooled melted butter then mix.
Combine dry and wet ingredients together. Biscuit batter will be on the thicker side. As mentioned, they are more drop style biscuits. So, you’ll be keeping your hands clean because you don’t have to shape these.
At this point you can mix things in.
Scoop biscuits onto baking sheet lined with parchment paper. You should get 8 biscuits on the small side. Or, 6 larger biscuits. Nutrition facts are based on making 8 biscuits.
Bake for 15 minutes in a preheated oven. Remove and allow to cool a bit, if you can. I love to bite into a fluffy, piping hot biscuit for some reason.
Helpful Recipe Tips
These are drop biscuits. You don’t have to shape and form them such as my other biscuits.
Adjust saltlevels if needed. These are naturally a bit salty. But, if you don’t want the extra salt make sure to use unsalted butter instead of the salted butter. You can even sub for coconut oil to make the biscuit recipe dairy-free.
Can you substitute coconut flour for almond flour?No! Please stick to the recipe. Never switch coconut flour for almond flour because they bake completely differently. Here is avideoexplaining why. Although, there is a small amount in the recipe it’s for texture purpose. Even if you add a little bit it can make the biscuits dense and hard, so follow instructions.
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