Keto Biscuit Peaches And Cream
How to Make It
Step 1
Preheat the oven to 375 F. Combine the biscuits’ wet ingredients into a medium bowl: the eggs and coconut oil (solid form). Whisk to combine.
Step 2
Add the dry ingredients, including the salt, baking powder, almond flour, and 2 tbsp powdered Swerve. Mix well to combine.
Step 3
Scoop the batter into 12 biscuits using a cookie scoop or a spoon. If you use a spoon, be sure to mound the biscuits into a desirable shape as they will not rise in the oven—Bake biscuits for 15 minutes or until golden brown on top.
Step 4
In the meantime, slice the peaches in half and remove the pit. Slice the peaches into ½” slices and place them into a small saucepot. Add ¼ cup Swerve brown sugar, 2 tbsp water, and ¼ tsp cinnamon. Stir well cooking until slightly softened about 3-4 minutes.
Step 5
Open a cold can of coconut cream and scoop off the solid coconut fat on top leaving behind the watery bottom. Whisk this together with 2 tbsp powdered Swerve. To serve, add the warm peaches to a small bowl, top with a hot biscuit, and dollop the cold coconut cream on top.
Ingredients
- Eggs – 3 Egg
- Coconut Oil – 3 tablespoon
- Kosher Salt – ¼ tsp
- Baking Powder – 1 teaspoon
- Almond Flour – 2 cup
- The Ultimate Icing Sugar Replacement by Swerve – 2 tablespoon
- Peaches Raw – 2-½ large
- Brown Sugar Replacement by Swerve – ¼ cup
- Water – 2 tablespoon
- Cinnamon – ¼ teaspoon
- Coconut Cream (liquid From Grated Meat) – 5 ounce
- The Ultimate Icing Sugar Replacement by Swerve – 2 tablespoon