Pumpkin Bacon & Chive Biscuits

Pumpkin Bacon & Chive Biscuits

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 12


  • 3-4 strips of bacon
  • ½ cup plus 2 tsp coconut flour
  • ¾ tsp baking soda
  • ¼ tsp salt
  • ½ cup Xylitol
  • 1 tbsp apple cider vinegar
  • ½ cup pumpkin puree
  • 3 large eggs
  • ¼ cup finely chopped chives or green onions


  • Preheat oven to 350°F and line a large baking sheet with parchment paper.
  • Preheat a skillet over medium heat and cook the bacon until crispy. Remove bacon from the pan and leave to cool on a wire rack or paper towels. Once cool, break or cut into small pieces. Pour the bacon fat into a liquid measuring cup.
  • In a large bowl, whisk together the coconut flour, baking soda, Xylitol and salt. Set aside.
  • In another bowl, whisk together the fat, vinegar, pumpkin purée and eggs until well combined. Pour this liquid mixture into the flour mixture, and whisk till smooth.
  • Fold the bacon and chive pieces into the batter.
  • Use a ¼ cup measuring cup or mechanical ice cream scoop to drop mounds of batter on to the baking sheet. Spacing them about 2 inches apart. Smooth and shape as needed.
  • Bake for 18-20 min or until golden around the edges. Times will vary from oven to oven and thickness of the biscuit.
  • Allow biscuits to cool for at least 5 minutes on the baking sheet before transferring from the pan. Biscuits will be fragile while hot.
  • Makes 6-7 biscuits depending on how you measure. Can be stored in an airtight container, up to one day in the fridge. After that they start to dry out.

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