How to Recipe Appetizing Hacked Coconut Flour Chocolate Biscuits gluten freelow cal

Without fail recipe ultimate Hacked Coconut Flour / Chocolate Biscuits (gluten free/low cal) easy, bouncy, practical.

Good Evening every body, at this time you get present recipe Hacked Coconut Flour / Chocolate Biscuits (gluten free/low cal) with 7 ingredients and 6 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 7 ingredients and 6 stages of easy cooking Hacked Coconut Flour / Chocolate Biscuits (gluten free/low cal).

Ingredients for Hacked Coconut Flour / Chocolate Biscuits (gluten free/low cal)

1. Prepare : coconut flour (200-280 cal - depend on fiber calc).

2. Needed : unsweetened chocolate powder (60 cal).

3. Prepare : baking powder.

4. Prepare : Egg whites (50 cal).

5. Prepare : splenda.

6. Needed : nonfat Greek yogurt (70 cal).

7. Prepare : water.

If all ingredients Hacked Coconut Flour / Chocolate Biscuits (gluten free/low cal) it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking Hacked Coconut Flour / Chocolate Biscuits (gluten free/low cal)

1. Preheat stove to 425.

2. Combine all of the above together, it will be a very fluffy, biscuit dough. Let it sit for a bit so the coconut flour absorbs its liquids.

3. Using a spoon, ice cream, measuring whatever. Spoon out your 10-12 biscuits onto a cookie baking sheet. The original author used a ice cream scoop, I used a big dinner spoon. Whatever works. They will not spread or swell ever very much..

4. Bake for 12-15, until they don't wiggle to touch, I went for 15 as they seemed to still be a little wiggles at 12..

5. Let them rest until cool, Longer they sit uncovered and unbagged they will continue to harden to the point of biscotti after a few days exposed..

6. I may try to twice bake them, as traditional biscotti is done. The second bake might dry them out quicker. I may tinker with the amount of water/yogurt as well. These things seem quite awesome once hardened so any way to quicken the hardening process the better..

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