Pumpkin Spice Biscuits

Photo by Aubrey F.

PREP TIME

10

minutes

TOTAL TIME

35

minutes

SERVINGS

14

servings

PREP TIME

10

minutes

TOTAL TIME

35

minutes

SERVINGS

14

servings

Ingredients

  • 3

    cups almond flour

  • 1 1/2

    tsp baking powder

  • 1

    tsp ground ginger

  • 1

    tsp ground cinnamon

  • 1/2

    tsp ground cardamom

  • 1/4

    tsp xanthan gum

  • 1/4

    tsp salt

  • 1/2

    cup pumpkin puree or canned pumpkin

  • 1

    large egg

  • High-intensity sweetener, like sucralose or stevia, to equal 1/2

  • cup sugar

  • 2

    tsp black strap molasses or yacon syrup

  • 3

    tbsp. dried (zante) currants, optional

Directions

Preheat oven to 350° F. Grease a baking sheet or line with parchment paper and grease the paper also. In a medium bowl, whisk together almond flour, baking powder, ginger, cinnamon, cardamom, xanthan gum, and salt until blended. In another bowl, whisk together pumpkin puree, egg, sweetener, and molasses or yacon. Add dry flour mixture and stir with a spatula or wooden spoon to make a stiff dough. Stir in currants, if using.   With greased fingers, form the mixture into 12 to 14 balls. Flatten each ball of dough to 1 inch in thickness and 2 inches across and place on baking pan about 2 inches apart. Place on middle rack in oven and bake for about 25 minutes or until golden brown and firm to the touch. Test a biscuit by cutting it open. Return pan to oven for a few minutes more if it is too moist inside and make a note of the cooking time required in your oven. Serve hot with butter. Per each of 14: 151 calories; 5.7g protein; 12.6g fat; 3.3g fiber: 3.3g net carbs

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