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, almond flour and Swerve.
Step 3
Mix until combined. The texture should be thick enough to scoop, drop on a sheet tray and hold it’s shape.
Step 4
Using a 1 oz cookie scoop, scoop out 12 heaping scoops at least 1 ½” part. Make sure they are round on top because they will not rise in the oven.
Step 5
Bake for 15 minutes until the tops 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 – 3 large
Coconut Oil – 3 tablespoon
Coconut Milk – ¼ cup
Coarse Kosher Salt by Morton – ¼ tsp
Baking Powder – 1 teaspoon
Almond Flour – 2-¼ cup
The Ultimate Icing Sugar Replacement by Swerve – 1 tablespoon