Keto Vegan Seeded Biscuits
How to Make It
Step
Recipe Steps steps 4 1 h 5 min
Step 1
Bring the coconut oil to room temperature to soften. Add the softened oil to a mixing bowl along with the erythritol and the almond flour. Mix everything together well to combine. The mixture should start to form a soft dough that holds its shape. If your mixture feels too crumbly, you may add more oil as needed.
Step 2
Add the sesame seeds, pumpkin seeds, chia seeds, salt, pepper, and nutritional yeast to the bowl. Mix/knead everything together well, incorporating the flavorings and seeds evenly throughout the almond dough. Cover the dough and refrigerate for 30 minutes.
Step 3
Preheat the oven to 375 degrees Fahrenheit and line a large shallow oven tray with baking paper. Remove the savory biscuit dough from the fridge. Divide the dough into 9 even portions. Roll each portion of dough into a ball with your hands. Arrange the balls of dough across the lined oven tray. Leave at least an inch and a half gap between each biscuit to allow them to spread when cooking. Press each ball of dough down with your palm and shape into a round biscuit shape, roughly half an inch thick.
Step 4
Transfer the tray to the oven. Bake the biscuits for 12-15 minutes until lightly golden all over. Set the biscuits aside to cool completely. The cookies will firm up once cooled but still may be slightly crumbly. Keep in an airtight container until ready to serve.
Ingredients
- Erythritol – 2 tsp
- Almond flour – 1.75 cup
- Chia seeds – 1 tbsp
- Pumpkin seeds – 1 tbsp
- Sesame seeds – 1 tbsp
- Nutritional Yeast Seasoning – 1 tbsp
- Coconut oil – 0.5 cup
- Salt, sea salt – 0.5 tsp
- Black pepper – 0.13 tsp