Gluten Free Keto Biscuits
This recipe is designed to teach everyone how to make gluten free keto biscuits
Ingredients
- 1 1/2 cup almond or seed flour
- 1/4 cup psyllium husk powder
- 3 TBS ground flax seeds or flax seed meal
- 1 TBS coconut flour
- 1 TBS baking powder
- 1 tsp salt
- 2 large room temperature eggs
- 1 cup heavy whipping cream, room temperature
- 1 TBS cider vinegar
Instructions
- Preheat oven to 400 degrees. Line a large baking sheet with parchment paper
- In a large mixer bowl whisk together almond flour, psyllium husk powder, flax seeds, coconut flour, baking powder and salt until fully combined
- Add eggs, whipping cream, and vinegar. Beat on low 30 seconds or until all dry ingredients are wet.
- Scrape down the sides of the bowl. Change paddle attachment out to dough hook attachment. If you don't have a dough hook attachment paddle attachment works fine. Beat on medium 30 more seconds or until fully combined.
- Scrape down the sides of the bowl again and push the dough to the center of the bowl. Let the dough rest for 10 minutes to absorb the moisture
- Once it has set give the dough a gently stir to make sure the moisture has been absorbed. The dough will be wet but should hold a shape
- Scoop dough out using a LIGHTLY floured 1/4 c measuring cup. Place dough scoops onto prepared baking sheet.
- Once all the dough has been scooped. LIGHTLY flour your hands and gently rool the dough scoops into tight balls.
- Bake 10-12 minutes or until lightly golden. Let rest on the baking pan for 5 minutes then transfer to a wire rack to cool completely