Bacon and Chive Coconut Flour Biscuits

Gluten-Free Paleo

Calories: 54 Proteins: 4 Carbs: 4 Fats: 3 Serves: 12



1/2 Cup BBF organic coconut flour

3/4 tsp baking soda

1/2 tsp salt

1/2 Cup BBF organic virgin coconut oil

1 Tbsp BBF organic coconut vinegar

1/2 Cup butternut squash or pumpkin puree

3 eggs

1/4 Cup chives, chopped

3-4 strips of bacon


1. Preheat oven to 350 °F. Line a baking sheet with parchment.
2. Chop the bacon into small pieces. Preheat a skillet over medium heat, add the bacon and cook until browned and crispy. Remove from the pan and allow to cool.
3. Combine coconut flour, baking soda and salt in a mixing bowl. Add the oil, pumpkin, and vinegar to the coconut flour mixture and beat till smooth. Add one egg at a time to the batter, mixing well between each one. Add the bacon and chives until just blended.
4. Drop 2 tbsp. sized mounds of batter onto the prepared baking sheet, keeping them round and tall.
5. Bake for 12-15 min or until slightly golden. Do not over bake or they can become dry. Larger biscuits will take longer. Let cool for a few minutes before moving from the pan.

Makes 12