3/4cupalmond flour(or ground up whole almonds in a blender)
1tspbaking powder
1/4tspSea Salt(or pink Himalayan salt)
1 & 1/2tbspCoconut Oil
6egg whites
avocado oil cooking spray
Instructions
First thing we’re going to do is preheat the oven to 400F.
Cover a baking sheet with parchment paper or use a muffin baking sheet. Spray with a little non-stick avocado oil cooking spray to ensure the biscuits don’t stick to the parchment paper. Set the baking sheet aside as you prepare the batter.
In a mixing bowl, add 1/4 cup of coconut flour, 3/4 cup of almond flour (or ground up almonds), 1 tsp of baking powder, 1/4 tsp of sea salt (or pink himalayan salt), and finally 1 & 1/2 tbsp of coconut oil.
Stir up the mixture, then put it into the fridge for 10 minutes. While you wait for 10 minutes, clean up the mess.
Once the 10 minutes is almost up, add 6 egg whites to a separate bowl, then whisk them until frothy.
Add the 6 egg whites to the mixture then whisk until the batter reaches a smooth consistency.
Once the batter reaches the desired consistency, scoop 1/4 cup of batter and place it on the baking sheet. You can also use an ice cream scoop. If needed, with a fork, flatten and mold each to form the shape of a biscuit.
Place the baking sheet in the oven and bake at 400F for 15 minutes, or until golden on top. Make sure you watch it to ensure it doesn’t burn.