Soup without bread sucks! so does a warm bowl of Beef Chile on a rainy afternoon. But before you give up your diet completely, try this low carb high fat savoury biscuits first.
They are gluten-free, dairy free and nut free! Perfect if you suffer from a nut allergy since the majority of LCHF recipes use Almond flour or a combination of Almond flour and Coconut flour.
The pumpkin in this recipe really keeps the biscuit moist as Coconut flour have a bit of tendency to be dry in baked goods.
They are best enjoyed straight from the oven so don’t break a leg doubling up the batch as they dry out quickly after a day.
100 – 150 g Bacon or Turkey bacon or Macon.
1/2 cup melted Coconut oil or ghee
1/2 cup Coconut flour
3/4 tsp Bicarbonate of soda (baking soda)
1/4 tsp Salt
1 tbs Apple cider vinegar
1/2 cup Pumpkin puree
3 Large eggs
1/4 cup finely chopped onions
2 tbs fresh chives, green onion or parsley OR 1 tsp dried mixed herbs
1/4 cup grated cheddar cheese
Preheat oven to 180 degrees Celsius. Line a large baking sheet with a silicon mat or parchment paper.
Fry the Bacon or Turkey bacon over medium heat with the onions in a skillet. Remove from heat and allow to cool.
Sift the coconut flour, bicarbonate of soda and salt in a large bowl.
In a separate bowl, whisk together the coconut oil, vinegar, pumpkin puree and eggs until well combined. Pour this liquid mixture with the flour mixture making sure it’s well combined. Fold in the bacon or turkey bacon with the chopped herbs and cheese.
Use an ice cream scoop or tbsp to scoop the batter up and gently reshape into biscuits placing them about 2 cm apart.
Bake for 18-20 minutes until golden brown.
Can be stored for 1 day in an airtight container in the fridge.