Keto-friendly and super easy, perfect biscuits to whip up for a weeknight!
- 1.5 cup almond flour
- 1 Tbs coconut flour
- 1 tsp baking powder
- 1/2 tsp dried thyme
- 1/4 cup pumpkin puree
- 2 Tbs melted butter allow to cool slightly
- 1 large egg
- 1 cup shredded mozzarella
- lots salt and pepper
Combine all the dry ingredients and set aside
Combine all the wet ingredients and mix in with the dry, I use a spatula, to form a wet dough
Divide the dough in half, and use each half to form 4 biscuits
Place the biscuits on a silpat or a parchment lined baking sheet and baking for 25 minutes until slightly golden and a little cracked on top
Enjoy fresh out of the oven or store in an airtight container in the fridge for the next day!