Quick Keto Coconut Flour Bread Biscuits


Quick Keto Coconut Flour Biscuits
This recipe is designed to teach everyone how to make quick keto coconut flour biscuits
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Servings: 7 biscuits
Calories: 100kcal
Ingredients
- 8 grams (1 1/3 TBS) whole psyllium husk
- 86 grams (3/4 cup) coconut flour
- 9 grams (1 TBS) baking powder
- 1/4 tsp salt
- 3/4 TBS instant dry yeast
- 3 large room temperature eggs
- 131 9 TBS melted butter
- 30 ml (2 TBS) HOT water
- 30 ml (2 TBS) HOT coconut milk
Instructions
- Preheat oven to 375 degrees. Line a 9 x 5 loaf pan with parchment paper. Grind the psyllium husk until it is half its volume. Place the ground husk in a large mixing bowl. Sift the remaining dry ingredients into the bowl with the ground psyllium husk until fully combined.
- Add the wet ingredients to the dry ingredients. Stir everything together for about 1 minute until a dough forms. Scrape down the sides of the bowl and push the dough to the center of the bowl. Knead the dough in the bowl for 1 minute or until the dough forms a smooth ball. Let the dough sit at room temperature for 10 minutes to absorb and bind.
- Divide the dough into 7 equal portions. Roll each portion into a smooth ball and place side by side in the prepared pan. Slightly flatten the tops of the biscuits to form a biscuit shape. Whisk a large egg in a small bowl until the yolk and white are fully combined. Brush the tops of the biscuits with the beaten egg. Bake in the preheated oven for 25 to 30 minutes until the tops of the biscuits are golden.
- Remove the biscuits from the oven. Allow to cool in the pan for 20 minutes until firm. After 20 minutes remove the biscuits from the pan and transfer to a wire rack. For best texture allow the biscuits to sit for 1 hour before serving and slicing.
Nutrition
Serving: 1biscuits | Calories: 100kcal | Carbohydrates: 2g | Protein: 5g | Fat: 6g