Recipe of Appetizing Hacked Coconut Flour / Chocolate Biscuits (gluten free/low cal)

Hello everybody, I hope you are having an amazing day. Today I will show you a way to prepare a special dish, Hacked Coconut Flour / Chocolate Biscuits (gluten free/low cal). This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be really delicious.

Hacked Coconut Flour / Chocolate Biscuits (gluten free/low cal) Recipe. They're gluten-free, paleo-friendly, low carb, keto and delicious! This coconut flour based donut recipe is gluten free and low carb and totally satisfies your sweets craving when you're trying to be healthy!

You can have Hacked Coconut Flour / Chocolate Biscuits (gluten free/low cal) using 7 ingredients and 6 steps. Here is how you cook that.

Ingredients of Hacked Coconut Flour / Chocolate Biscuits (gluten free/low cal)

1. You need 1/2 cup of coconut flour (200-280 cal - depend on fiber calc).
2. You need 1/4 cup of unsweetened chocolate powder (60 cal).
3. It’s 2 teaspoons of baking powder.
4. Prepare 6 Tablespoons of Egg whites (50 cal).
5. You need 1/2 cup of splenda.
6. You need 1/2 cup of nonfat Greek yogurt (70 cal).
7. You need 1/2 cup of water.

They are gluten-free, dairy-free, and Paleo friendly.I love that they are naturally gluten-free.It's super easy to learn how to make pie crust with coconut flour!This easy coconut flour pie crust recipe is low carb, keto, gluten-free, buttery and delicious.

Hacked Coconut Flour / Chocolate Biscuits (gluten free/low cal) step by step

1. Preheat stove to 425.
2. 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.
3. 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..
4. 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..
5. 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..
6. 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..

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