1 C almond flour
1/2 C tapioca flour
1/4 C coconut flour
1/2 tsp baking soda
1/2 tsp baking powder
Pinch of salt
4 egg whites
2 whole eggs
1 Tbs coconut oil melted
Heat oven to 350.
Combine all the dry ingredients in one bowl and mix.
In a separate bowl whisk together the egg whites until frothy then slowly pour it into the flour bowl.
Add the whole eggs and coconut oil to the mixture and stir well.
Let the batter sit in the fridge for 30 minutes.
Place a piece of parchment paper on a cookie sheet and scoop out the dough in even amounts. The dough may spread and that’s ok. Bake for 15-18 minutes.
*Makes 16 biscuits
77.25 cal 5.27 g fat 5.5 g carb 1.06 g fiber 3.31 g pro 0.375 g sugar
I like to add fresh herbs to my biscuits, example Thyme or Rosemary. If you want to as well simply add 1 Tbs to the dry ingredient bowl. If you eat dairy, add any kind of cheese you like after you pour in the egg whites.