Ingredients

The following ingredients have 10 Servings
  • 2 tablespoons unsalted grass fed butter
  • 1 cup blanched almond flour (112 grams)
  • 2 tablespoons coconut flour (14 grams)
  • 1 tablespoons golden flax meal (7 grams )
  • 1/2 teaspoon salt
  • 2 teaspoons gluten-free baking powder
  • 5 extra large egg whites (about 1/2 cup)

Instruction

  • You might want to scroll up and watch the video to see the technique.
  • Cut butter into pea sized pieces, place in freezer.
  • Preheat oven to 425 degrees F.
  • Measure all dry ingredients. Mix together well. Once butter is frozen, mix with dry ingredients, place in freezer.
  • Beat egg whites until fluffy and stiff enough to spoon.
  • Mix into dry ingredients.
  • The VIDEO shows forming into a round disc. Since then, I've discovered an ice cream scoop works better and gets a higher biscuits.
  • This will make 6 to 8 biscuits. The biscuits will increase in size.
  • Bake on a baking sheet with parchment paper.
  • A cookie spatula works great to remove them, as it is extra thin.
  • Bake at 425 degrees F. for 10-15 minutes until golden brown.