Pumpkin Bacon & Chive Biscuits
- 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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