Easy Keto Cinnamon Crunch Biscuits
Easy Keto Cinnamon Crunch Biscuits
This recipe is designed to teach everyone how to make easy keto cinnamon crunch biscuits.
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Servings: 8 biscuits
Calories: 148kcal
Ingredients
- 112 grams coconut flour (1 cup)
- 1/4 cup cold butter, cubed
- 15 grams baking powder (1 TBS)
- 25 grams granulated sweetener (2 TBS), optional
- 1 tsp ground cinnamon, optional
- 2 oz cold cream cheese, cubed (4 TBS)
- 2 large eggs
- 170 grams plain Greek yogurt or sour cream (2/3 cup)
Topping
- 13 grams brown sugar sweetener (1 TBS)
- 1 tsp ground cinnamon
- 2 TBS butter, melted
Instructions
- Preheat oven to 400 degrees. Line an 8-inch round cake pan with parchment paper. Set aside. Place the coconut flour and butter in a large food processor. Pulse 2 to 3 times until combined and crumbly. Pulse in the baking powder, sweetener (if using), ground cinnamon (if using), and cream cheese until fully combined.
- Add the eggs and yogurt. Process about 30 seconds or until a smooth dough forms. Dough should be moist but not sticking to fingers. divide the dough into 8 equal portions and place side by side in the prepared cake pan. Form each portion into smooth balls then flatten the tops of each dough ball.
- Whisk the brown sweetener and cinnamon topping ingredients in a small bowl until combined. Brush the melted butter over the tops of the biscuits. Sprinkle the desired amount of topping over the melted butter. place in the preheated oven. Bake at 400 degrees for 20 to 25 minutes or until golden.
- Remove from the oven. Let the biscuits cool in the pan at least 20 minutes to firm up. Transfer to a wire rack. Allow to cool completely before slicing and adding butter or filling of choice (if desired)
Nutrition
Serving: 1biscuit | Calories: 148kcal | Carbohydrates: 3g | Protein: 5.7g | Fat: 12.7g