Discover a quick and easy recipe for nut-free, gluten-free coconut flour bread biscuits. Perfect for your keto diet and deliciously satisfying!
Deliciously Easy Low-Carb Baking for Everyone!
This recipe features updated keto coconut flour biscuits that are perfect for those following a low-carb diet. These biscuits are not only keto-friendly but also nut-free, gluten-free, sugar-free, and suitable for diabetics. They provide a delicious alternative for anyone looking to enjoy baked goods without compromising on their dietary restrictions.
Utilizing coconut flour as a primary ingredient, these biscuits offer a unique texture and flavor while maintaining the necessary nutritional profile for a keto lifestyle. Whether you’re looking for a quick snack, a side dish for your meals, or a base for creative toppings, these biscuits are versatile and easy to prepare, making them a great addition to any low-carb diet.
Deliciously Light and Fluffy: Your Go-To Nut-Free, Gluten-Free Keto Biscuit Delight!
preheat your oven to 375° line a 9×5 in loaf pan with some parchment paper and allow the paper to hang over the sides just a little bit so you can easily remove the biscuits once they’re done baking grind 8 G or 1 and A3 tablespoon of whole psyllium husk until it’s about half of its volume so.
By the time you’re done grinding it it’s going to be roughly around 2 and A4 teaspoon somewhere around in there place the ground husks into a large mixing bowl sift in 86 G or around 34 cup of coconut flour 9 G or around close to a tablespoon of baking powder 1/4 teaspon of salt and if you want to you can add some dry seasonings or spices to give.
Your biscuits a little bit of flavor you want a little bit of a sweet biscuit you can put a little bit of sweetener and cinnamon I’m just putting close to a tablespoon of instant dry yeast and about a teaspoon of granulated monk fruit sweetener sip the dry ingredients into the bowl with the ground celium husk until all the dry ingredients are.
Combined and there are no lumps stir in three large room temperature eggs 131 G or around 9 tbsp of melted butter or the oil of your Choice 30 m or around 2 tbsp of hot water make sure this is hot you need this hot in order to soften and activate the pelium husk add 30 ml or around 2 tbspoon of the hot milk of your choice as I always tell you my favorite.
Keto milk is coconut milk again you want to make sure this is hot the water in the milk needs to be hot so it can soften the pelium husks and they can start getting soft and binding all the ingredients together if you don’t want to use half milk and half water you can just use 60 mL of hot water the milk just kind of makes the biscuit dough a.
Little bit more soft so you have a little bit softer biscuit stir the wet ingredients into the dry ingredients for about 30 seconds to a minute at first it’s going to look kind of soupy because you got a lot of liquid there but as you keep stirring the liquid’s going to start absorbing and you’re going to see a dough start.
Forming Once the dough is formed scrape down the sides of the bowl knead the dough in the the bowl for about 1 to 2 minutes or until the dough can be formed into a smooth ball let the dough sit at room temperature for about 10 to 15 minutes so it can absorb and all the ingredients can bind together divide the dough into seven equal portions it’s.
Roughly around a four cup for each portions give or take a bit roll each portion into a smooth ball and set it side by side into your prepared loaf pan very slightly flatten the tops of each one of the dough balls you you don’t have to have the tops completely flat you’re just wanting it to be more of a biscuit shape in a small bowl whis.
Together one large egg until the yolk and the white are completely combined brush the beaten egg over the top of each one of the biscuits if you don’t want to use a beaten egg you can also use melted butter it’s up to you which one you want to use just make sure it covers the top this is going to give the top of your biscuits a light Golden Top.
Place the biscuits in your preheated oven bake at 375° for 30 minutes or until the tops are golden once the biscuits are done baking remove them from the oven allow them to cool in the pan for about 20 minutes or until they firmed up a bit once they’re firm remove them from the pan then transfer them to a wire rack you can use.
These immediately if you want to but if you want the best texture let them sit on the rack for about an hour this just gives the pelium husk a chance to really make sure that it is absorbed any extra moisture if you have any experience with celium husk especially celium husk powder sometime the center of your bread can have a slight damp fill to it.
Letting it sit and making sure that it has completely absorbed everything should prevent that from happening especially since we have self- ground the celium husk the self ground celium husk absorbs a whole lot better than pre-made celium husk powder eat and enjoy
