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KETO VEGAN NUT BUTTER BISCUITS

Category, , DifficultyBeginner

A crowd-pleaser that is keto, vegan, and gluten-free!

Yields20 Servings
Prep Time20 minsCook Time20 minsTotal Time40 mins
INGREDIENTS:
 6 "flax eggs" (see below)
 1 cup almond flour
 2 cups desiccated coconut
 ½ cup melted coconut oil
 4 tbsp nut butter of choice (such as almond, cashew, peanut)
 1 tsp baking soda
 4 tbsp stevia powder
 1 tsp vanilla extract
 handful of almond flakes for topping (optional)
6 Flax Eggs Ingredients:
 6 tbsp ground flaxseed
 18 tbsp warm water
METHOD:
1

Preheat the oven to 180°C. Line 2 trays with baking paper.

"Flax Egg" Preparation:
2

Make the “flax eggs” by mixing ground flaxseeds and warm water together in a small mixing bowl. Leave aside for 10-15 minutes to thicken.
The 6 flaxseed eggs = 6 regular eggs in this recipe. This helps to bind the biscuits together.

3

Add all the ingredients (except almond flakes) to a large bowl and mix to combine well using a spoon. My nut butter of choice was peanut butter today.
When the mix becomes sticky, swap to using your hands to mix all the ingredients together to form a ball of dough.

4

Using your hands, take roughly a tablespoonful of dough and roll out evenly shaped round biscuits (~5cm in width) and place them on the baking tray.
Flatten the biscuits slightly with your fingers and continue adding the biscuits to the trays until all the dough is complete.

5

Brush each biscuit with a little water and sprinkle almond flakes on top of each biscuit. The water will help to make the almond flakes stick to the biscuits.

6

Bake the biscuits for 20 minutes or until golden brown. Allow the biscuits to cool and firm up for ~15 minutes before enjoying.

Ingredients

INGREDIENTS:
 6 "flax eggs" (see below)
 1 cup almond flour
 2 cups desiccated coconut
 ½ cup melted coconut oil
 4 tbsp nut butter of choice (such as almond, cashew, peanut)
 1 tsp baking soda
 4 tbsp stevia powder
 1 tsp vanilla extract
 handful of almond flakes for topping (optional)
6 Flax Eggs Ingredients:
 6 tbsp ground flaxseed
 18 tbsp warm water

Directions

METHOD:
1

Preheat the oven to 180°C. Line 2 trays with baking paper.

"Flax Egg" Preparation:
2

Make the “flax eggs” by mixing ground flaxseeds and warm water together in a small mixing bowl. Leave aside for 10-15 minutes to thicken.
The 6 flaxseed eggs = 6 regular eggs in this recipe. This helps to bind the biscuits together.

3

Add all the ingredients (except almond flakes) to a large bowl and mix to combine well using a spoon. My nut butter of choice was peanut butter today.
When the mix becomes sticky, swap to using your hands to mix all the ingredients together to form a ball of dough.

4

Using your hands, take roughly a tablespoonful of dough and roll out evenly shaped round biscuits (~5cm in width) and place them on the baking tray.
Flatten the biscuits slightly with your fingers and continue adding the biscuits to the trays until all the dough is complete.

5

Brush each biscuit with a little water and sprinkle almond flakes on top of each biscuit. The water will help to make the almond flakes stick to the biscuits.

6

Bake the biscuits for 20 minutes or until golden brown. Allow the biscuits to cool and firm up for ~15 minutes before enjoying.

KETO VEGAN NUT BUTTER BISCUITS