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.