Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, hacked coconut flour / chocolate biscuits (gluten free/low cal). One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Hacked Coconut Flour / Chocolate Biscuits (gluten free/low cal) is one of the most well liked of current trending meals on earth. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look fantastic. Hacked Coconut Flour / Chocolate Biscuits (gluten free/low cal) is something that I have loved my whole life.
I found this recipe on food.com from user 'GetFitKate' who claimed these biscuits turn out buttery, delicious, and all-around amazing. They're gluten-free, paleo-friendly, low carb, keto and delicious! Pancakes are such a great weekend breakfast treat.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook hacked coconut flour / chocolate biscuits (gluten free/low cal) using 7 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Hacked Coconut Flour / Chocolate Biscuits (gluten free/low cal):
- Take 1/2 cup coconut flour (200-280 cal - depend on fiber calc)
- Get 1/4 cup unsweetened chocolate powder (60 cal)
- Prepare 2 teaspoons baking powder
- Prepare 6 Tablespoons Egg whites (50 cal)
- Prepare 1/2 cup splenda
- Make ready 1/2 cup nonfat Greek yogurt (70 cal)
- Get 1/2 cup water
These gluten free chocolate biscuits really need no introduction… Besides being easy to make Except for the butter, all ingredients should be at room temperature. Looking at you too, flours and Chocolate fans will love this rich, delicious gluten free chocolate biscuit with two kinds of chocolate! That's why I love this coconut flour chocolate muffin recipe. It is low-sugar and only uses a bit of natural honey.
Steps to make Hacked Coconut Flour / Chocolate Biscuits (gluten free/low cal):
- Preheat stove to 425
- Combine all of the above together, it will be a very fluffy, biscuit dough. Let it sit for a bit so the coconut flour absorbs its liquids
- Using a spoon, ice cream, measuring whatever. Spoon out your 10-12 biscuits onto a cookie baking sheet. The original author used a ice cream scoop, I used a big dinner spoon. Whatever works. They will not spread or swell ever very much.
- Bake for 12-15, until they don't wiggle to touch, I went for 15 as they seemed to still be a little wiggles at 12.
- Let them rest until cool, Longer they sit uncovered and unbagged they will continue to harden to the point of biscotti after a few days exposed.
- I may try to twice bake them, as traditional biscotti is done. The second bake might dry them out quicker. I may tinker with the amount of water/yogurt as well. These things seem quite awesome once hardened so any way to quicken the hardening process the better.
I also use coconut flour which is Made these this morning after cruising the internet for recipes with coconut flour. I recently began avoiding wheat in my diet, not gluten, but these. These Coconut Flour Cookies are light and fluffy, and couldn't be easier to bake! They are gluten-free, dairy-free, and Paleo friendly. I love that they are naturally gluten-free.
So that’s going to wrap this up for this special food hacked coconut flour / chocolate biscuits (gluten free/low cal) recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
