Southern Style Fluffy Paleo Biscuits (Keto & Low Carb) #ketogenicdiet #healthyrecipe

FULL RECIPE

These keto paleo bread rolls are light and feathery with delicate undercurrents of spread and inconspicuous insights of coconut. Even better, they are low carb and gluten free without holding back on flavor or surface!

I'm a Southern young lady, so paleo scones were a conspicuous decision for my first visitor post formula on Healy Eats Real. I grew up eating eatery style buttermilk scones the span of a burger bun, however as I grew up, so did my eating routine. My body can never again endure those colossal, carb-loaded bread rolls, however at this point I needn't bother with those. Enter Southern-Style Keto Paleo Biscuits…

I'm certain they'd be ridiculously scrumptious toasted in a skillet with a bit of spread or with your most loved sauce. Or then again with a runny egg! A runny egg would flabbergast amidst this scone with bacon or a frankfurter patty.

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Ingredients

• ¾ cup almond flour
• ¼ cup coconut flour
• 1 teaspoon baking powder
• ¼ teaspoon sea salt
• ¼ cup almond milk
• 2 tablespoons butter or ghee (Plus optional additional 1 tbsp ghee or butter to brush on top)
• 5 egg whites (Use fresh egg whites, not liquid whites from a carton.)

Instructions

1. Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
2. Optionally, you can sift the almond and coconut flour for an even lighter texture. In a medium-sized bowl, mix together almond flour, coconut flour, baking powder, salt, almond milk, and 2 tablespoons butter. Mixture should be coarse and crumbly.
3. In a separate bowl, using an electric mixer, beat egg whites on high speed until soft peaks form-- around 3 minutes.
4. Add the egg whites to the flour mixture and stir until completely combined. When combining the egg whites, don’t use a food processor or hand blender to mix as it may affect the biscuit texture. Use an electric beater on the lowest setting just for a few seconds if you need to get lumps out. Your egg whites will fall completely -- this is expected.
5. Allow dough to sit for five minutes as the coconut flour will absorb liquid. You want your finished dough to be the consistency of good oatmeal -- not too thin and not gluey. If too thin, add coconut flour 1 tablespoon at a time and give it a few minutes to thicken appropriately before adding any more. 
6. Using a muffin scoop or spoon, drop biscuits onto parchment paper at least one inch apart. 
7. Put in the oven and bake. After about 10 minutes, brush the tops of the paleo biscuits with melted butter if desired. Bake another 5-10 minutes or until the tops are golden brown and a toothpick comes out clean.

For more detail : bit.ly/2DonMRq

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FULL RECIPE

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