Keto Nut-Free Drop Biscuits
How to Make It
Step 1
Preheat an oven to 375 F. Line a sheet tray with parchment paper or a silicone mat. Whisk the eggs, coconut oil, coconut milk, and kosher salt together. Make sure you use solid coconut oil not melted.
Step 2
Add in the baking powder, coconut flour and Swerve.
Step 3
Mix until combined. Then allow to sit for a few minutes until thicken and mix again. The texture will have greatly changed.
Step 4
Using a 1 oz cookie scoop, scoop out 15 even round scoops at least 1 ½” a part. Make sure they are round scoops because they will flatten some in the oven. You may need to bake them on separate trays. Chill tray in the fridge for 15 minutes before baking.
Step 5
Bake for 17-20 minutes until the bottoms are starting to turn brown on the edges and the biscuits are set. Allow to cool on the sheet tray until cool enough to handle.
Ingredients
- Raw Egg – 4 large
- Coconut Oil – 4 tablespoon
- Original Coconut Milk Unsweetened by Silk – 1 cup
- Coarse Kosher Salt by Morton – ¼ tsp
- Baking Powder – 1 teaspoon
- Coconut Flour – ⅔ cup
- The Ultimate Icing Sugar Replacement by Swerve – 1 tablespoon