Almond Coconut Biscuits
November 7, 2016
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This recipe is sugar-free and grain-free. Coconut flour is a great alternative to ordinary baking flours if you want to go grain-free. Coconut flour is gluten-free, low in carbohydrates and high in fiber. It is also a bit lighter than almond flour, which makes it perfect for cakes, muffins and breads.

Personally, I find it difficult to work with coconut flour. It crumbs very quickly and you need to have a lot of patience. This recipe works well with coconut flour, but beware if you want to substitute coconut flour in cakes and other recipes that require baking.

The chopped strawberries and cream cheese gives you the same satisfaction as scone and cream. This is a great low-carb delight and a must try!
Servings Calories Per Serving Effort
20 172kcal Moderate
Ingredients
Preferences
No. of Servings: biscuits
Units:
Instructions
Biscuits
  1. Preheat the oven to 180 C.
  2. Place all the ingredients in a bowl and mix with your fingertips. Once everything has been incorporated, mould the dough into small golf ball sized balls.
  3. Press down to flatten and press lightly into the xylitol to coat the biscuits. Place the biscuits into a greased over tray and bake for 15 minutes.
  4. Allow to cool completely before removing from the tray.
Topping
  1. Place the cream cheese into a piping bag or simply spread it onto the biscuits. Top with sliced strawberries.
Nutrition Facts
Almond Coconut Biscuits
Amount Per Serving
Calories 172 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 6g 30%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 2g
Cholesterol 22mg 7%
Sodium 34mg 1%
Potassium 23mg 1%
Total Carbohydrates 12g 4%
Dietary Fiber 6g 24%
Sugars 6g
Protein 5g 10%
Vitamin A 5%
Vitamin C 8%
Calcium 3%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.

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