Texturally identical to those fat packing, bad for you, conventional biscuits, but oh so much better for you!
Ingredients
- 1/2 cup whey protein isolate unflavored
- 1/2 cup coconut flour
- 1 tsp aluminum free baking powder
- 1/4 tsp mineral salt plus 1/8 tsp
- 1 Tbsp SweetEs fusion sweet
- 1 1/2 tsp xanthan gum
- 2 Tbsp Nutiva buttery coconut oil
- 2 Tbsp coconut oil virgin
- 1/2 cup egg whites
- 1/2 cup unsweetened almond milk use coconut milk for nut free option
- 2 tsp apple cider vinegar
Instructions
- Combine all dry ingredients in mixing bowl- whisk well
- Cut coconut oil into dough, using fork or spatula, until mixture resembles coarse crumbs.
- Add egg whites, nut milk and acv, mix to combine
- Let sit 10 minutes
- Place 12 equal sized mounds on parchment lined cookie sheet
- Bake at 375 for 15-20 minutes.
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These biscuits are totally amazing! I made them and enjoyed them fresh as well as used them for ‘sandwiches’ with eggs when they were a couple of days old!! So good!!!
Perfect! Glad you enjoyed them!
I don’t use xylitol because I have dogs. But I have Erthytol, stevia and monk fruit. Do you know what the ratio to sub any of those sweetners would be?
Sorry about this very late response, but if you take 1 cup of erithytol, plus 1 tsp of stevia (1/2 tsp if it’s THM brand), plus 1/2 tsp monk fruit….toss in blended and make a blend. This you can use in equal measure to my Fusion Sweet
Is there any substitute for the buttery coconut oil?
You can use a combination of regular coconut oil and butter- 1/2 of each or if you have butter extract use a tsp of that.
Let it sit a few minutes to rehydrate
Thank you. Can’t wait to try this out.
Debbie, I’m not Elena; but when I asked she said regular coconut oil and butter extract. Hope this helps
These are delicious and totally fill my biscuit craving! My husband adores these!
Is there a THM equivalent to the SweetEs fusion sweet and xanthan gum?
Fusion sweet measure justvlike gentle sweet. Pretty much all xanthan gum are the same. If you’re asking for a totally different sub for it, you can sometimes use gluccie but you really need it as stated in this recipe..or you’ll have a very dry texture.
Why egg whites instead of whole eggs??
While eggs make it an “S” instead of a FP is my assumption.
The coconut flour and oil already make it an S.
Correct. This is an S which is a Fat based dish– hence the designation of (F) for fats
This is not an FP it’s an S…look a the very top of the recipe. It saysTHM-S My designation of (F) stands for fats..C’s are for carbs.
Not Elena, but my assumption is that the whites give the dough a lighter texture. You are right, the recipe IS an S (F).
Whenever possible I like to lighten up any S foods and not overload it with unnecessary fats.
Sorry! I do see the THM S now but there was a huge F staring me in the face during my sleepy state of mind when I was looking this morning.
LOL! The F is there…not your imagination. the title shows up twice…way at the top it has the THM…but the second one further down, shows my designation of “F”
Is there another flour we can use besides coconut?
One other question, does it taste like coconut? There’s a lot of coconut ingredients in it.
This recipe was created for everyone, but primarily for ppl who cannot tolerate nuts; hence the use of coconut flour. As to the coconut oil, you can use a refined one, that does not taste like coconut to mitigate that flavor. It calls for both a butter flavored one )no coconut taste here) and a regular (you can use refined, or all butter flavor).
Coconut is a super food with tons of benefits and I use it as much as possible, in as many ways as I can for that reason.
You’re welcome try others, but I created this recipe primarily for ppl with nut allergies, who can tolerate coconut (since it’s not technically a nut), but cannot handle almond flour. Using coconut flour also lightens the caloric load. That said, you can try subbing in almond flour in the amount called for, plus 2 Tbsp. Follow all other directions as written.
I have not tried these yet, but I definitely will! My comment is just to tell you that this is the first time I have found your blog and it is so refreshing not to have to wade through 15 minutes of commentary before getting to the recipe! Just click on the link and BAM!!! There is the recipe! I’ll be checking out your blog further soon! Thanks!
Thank you so much for your comments! In creating this site, I tried to look at things from every point of view, and in so doing, mitigating those aspects of other sites that are particularly annoying to me. The long stories, that honestly I never read, and the affiliate links and incessant ads that make it difficult to find the recipe.
How long will these keep in the fridge?
They’ll keep at least a week in fridge.
I appreciate your efforts! Actually affiliate links don’t bother me. You deserve some benefits for your generosity in developing and sharing recipes! I made your biscuits this morning and hubby gave them a thumbs up!!! Thanks
Yay! Thank you!
Could you use THM Baking Blend instead of the coconut flour? Curious as I usually have BB but not always single flours on hand. Thanks for sharing your recipe!
I have not tested this with Baking Blend, but you can give it a shot. You will need “probably” 1/2 cup more of the BB to make up for the lack of coconut flour which is highly absorbent. It’s a much drier flour and sucks up lots of moisture. You’ll have to play with it to see what you end up with. Let us know if you do!
Oh my gosh! If I don’t get an oven soon I’m going to hijack someone’s kitchen just so I can make these!!!!
get an oven! hurry up!
Can Vega Protein powder be used in place of the whey protein?
I made these today & they’re PERFECT for strawberry shortcake…however, yours look just like real biscuits. What did I do wrong?
I cannot begin to know how to answer you…as I don’t know what went wrong…?
Fantastic biscuits! I used the buttery CO and it was amazing!!!… you are a true artist!!!
Could these be cooked in air fryer?
All I can say is give it a shot… and please let us know.