Healthy Keto Biscuits
by Jax Tolan | May 18, 2019
Ingredients
½ tbsp Apple cider vinegar
⅓ cup Coconut Milk
2 Eggs
2 tbsp Butter
2 cups Almond flour
1 tbsp Whey powder
1 tbsp Coconut flour
½ tsp Salt
⅛ tsp Xanthan gum
2 tsp Baking powder
Half dropper of Stevia
½ tsp Vanilla Extract
2-3 tbsp Water
Directions
1Preheat oven to 350-375 degrees Fahrenheit, depending on your oven.
2In a small bowl, mix together the apple cider vinegar and coconut milk to create a buttermilk.
3Separate the egg whites and the egg yolks. Whisk together the egg whites with an electric beater until soft peaks form. Add the egg yolks and the butter to the buttermilk and whisk together. Make sure your butter is very soft or melted to ease the mixing process.
4In a medium bowl, combine almond flour, whey powder, coconut flour, salt, xanthan gum, baking powder, stevia, and vanilla extract. Stir the buttermilk-egg mixture into the flour mixture until well combined.
5Stir the buttermilk-egg mixture into the flour mixture until well combined. Add in 2-3 tbsp of water if the batter is too dry.
6Gently fold the egg whites into the batter until just combined. Do not over mix, as you do not want the egg whites to deflate.
7Butter a 12 cup muffin tin (or line with cupcake liners) and scoop batter into each of the cups. Bake for 15-20 minutes or until golden brown.
Ingredients
Ingredients
½ tbsp Apple cider vinegar
⅓ cup Coconut Milk
2 Eggs
2 tbsp Butter
2 cups Almond flour
1 tbsp Whey powder
1 tbsp Coconut flour
½ tsp Salt
⅛ tsp Xanthan gum
2 tsp Baking powder
Half dropper of Stevia
½ tsp Vanilla Extract
2-3 tbsp Water
Directions
Directions
1Preheat oven to 350-375 degrees Fahrenheit, depending on your oven.
2In a small bowl, mix together the apple cider vinegar and coconut milk to create a buttermilk.
3Separate the egg whites and the egg yolks. Whisk together the egg whites with an electric beater until soft peaks form. Add the egg yolks and the butter to the buttermilk and whisk together. Make sure your butter is very soft or melted to ease the mixing process.
4In a medium bowl, combine almond flour, whey powder, coconut flour, salt, xanthan gum, baking powder, stevia, and vanilla extract. Stir the buttermilk-egg mixture into the flour mixture until well combined.
5Stir the buttermilk-egg mixture into the flour mixture until well combined. Add in 2-3 tbsp of water if the batter is too dry.
6Gently fold the egg whites into the batter until just combined. Do not over mix, as you do not want the egg whites to deflate.
7Butter a 12 cup muffin tin (or line with cupcake liners) and scoop batter into each of the cups. Bake for 15-20 minutes or until golden brown.
