Recipe: Appetizing 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. Pancakes are such a great weekend breakfast treat. You can cook Hacked Coconut Flour / Chocolate Biscuits (gluten free/low cal) using 7 ingredients and 6 steps. Here is how you cook that.

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. It's 2 teaspoons of baking powder.
4. Prepare 6 Tablespoons of Egg whites (50 cal).
5. It's 1/2 cup of splenda.
6. It's 1/2 cup of nonfat Greek yogurt (70 cal).
7. You need 1/2 cup of water.

And, it's great that you don't have to give them up on a This easy recipe for fluffy gluten free pancakes is a tasty breakfast treat. Enjoy these keto pancakes with your favorite low carb syrup or eat them plain. 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) step by step

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. These Coconut Flour Cookies are light and fluffy, and couldn't be easier to bake!