Recipe: Delicious Hacked Coconut Flour / Chocolate Biscuits (gluten free/low cal)

Hacked Coconut Flour / Chocolate Biscuits (gluten free/low cal). They're gluten-free, paleo-friendly, low carb, keto and delicious! I found this recipe on food.com from user 'GetFitKate' who claimed these biscuits turn out buttery, delicious, and all-around amazing. A wide variety of coconut flour biscuits options are available to you, such as flavor, taste, and packaging. These grain-free and gluten-free coconut flour biscuits go nicely with any meal! Enjoy these healthy low carb coconut flour biscuits with a side of eggs and bacon.

BEST Chocolate Chip Cookies recipe with coconut flour and NO eggs! Thick, soft and chewy cookies loaded with. Unlike traditional flours, coconut flour is rich in fiber and helps bulk up the batter without too many carbs. You can cook Hacked Coconut Flour / Chocolate Biscuits (gluten free/low cal) using 7 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Hacked Coconut Flour / Chocolate Biscuits (gluten free/low cal)

1. Prepare 1/2 cup of coconut flour (200-280 cal - depend on fiber calc).
2. Prepare 1/4 cup of unsweetened chocolate powder (60 cal).
3. You need 2 teaspoons of baking powder.
4. You need 6 Tablespoons of Egg whites (50 cal).
5. It's 1/2 cup of splenda.
6. Prepare 1/2 cup of nonfat Greek yogurt (70 cal).
7. You need 1/2 cup of water.

Added eggs help bind the ingredients together, while coconut oil moistens the mixture into a soft dough. Tip: You can also experiment with added spices like dried garlic, rosemary, or parsley! That's why I love this coconut flour chocolate muffin recipe. It is low-sugar and only uses a bit of natural honey.

Hacked Coconut Flour / Chocolate Biscuits (gluten free/low cal) instructions

1. Preheat stove to 425.
2. Combine all of the above together, it will be a very fluffy, biscuit dough. Let it sit for a bit so the coconut flour absorbs its liquids.
3. Using a spoon, ice cream, measuring whatever. Spoon out your 10-12 biscuits onto a cookie baking sheet. The original author used a ice cream scoop, I used a big dinner spoon. Whatever works. They will not spread or swell ever very much..
4. Bake for 12-15, until they don't wiggle to touch, I went for 15 as they seemed to still be a little wiggles at 12..
5. Let them rest until cool, Longer they sit uncovered and unbagged they will continue to harden to the point of biscotti after a few days exposed..
6. I may try to twice bake them, as traditional biscotti is done. The second bake might dry them out quicker. I may tinker with the amount of water/yogurt as well. These things seem quite awesome once hardened so any way to quicken the hardening process the better..

I also use coconut flour which is Made these this morning after cruising the internet for recipes with coconut flour. I recently began avoiding wheat in my diet, not gluten, but these. Dessert recipes are always so popular here on EBF so I'll continue to give It's a great option for anyone allergic to almonds or those looking for a gluten-free and grain-free flour option. Coconut flour is also cheaper than other. Includes coconut flour, gluten free baking mix, vanilla protein, baking powder, salt, xanthan gum, butter, eggs, unsweetened vanilla almond milk.