I am proud of how the “keto-fying” of this classic recipe came out! Baking without gluten can be a real challenge, but in this recipe I managed to create a very similar result to the original biscuit. These biscuits are great for soaking up any sauce!
Ingredients
- 1 cup (112 g) fine coconut flour
- ½ cup (48 g) egg white protein
- 1 tbsp (15 g) aluminum-free baking powder
- ¼ tsp baking soda
- ½ tsp unrefined sea salt
- 6 tbsp (78 g) lard, very cold
- 1 cup (238 ml) fermented coconut milk
How to Make It
- Preheat the oven to 375°F (191°C).
- In a large bowl, whisk together the coconut flour, egg white protein, baking powder, baking soda and salt. Add the cold lard to the bowl and using the tines of a fork, press it into the dry ingredients, until the texture resembles coarse meal. Add the fermented coconut milk to the bowl and quickly incorporate, without overmixing.
- Place the dough on a cutting board, flatten with your hands into a disk, then cut out six biscuits with a drinking glass or cookie cutter about 3 inches (7 cm) wide.
- Place the biscuits on a sheet pan, or in a springform pan close together, then put in the oven. Immediately raise the heat to 450°F (232°C), then bake until golden brown on top, about 10 to 12 minutes.
- For best results, serve warm. These can be reheated in the oven.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 1700 kcal Calories from Fat: 1233 kcal |
|
% Daily Value*
|
| Total Fat 137 g 391% |
Trans Fat 0.0 g |
carbohydrates 84 g 65% |
Dietary Fiber 48 g 126% |
Protein 34 g 68% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |