Fluffy Egg White Biscuits

This recipe is courtesy of Diana Keuilian:

Servings: 12

  • 2 cups blanched almond flour
  • 1 cup flax meal
  • 1/2 cup arrowroot starch
  • 1/3 cup coconut flour
  • 1 tsp. baking soda
  • 8 egg whites
  • 2 Tbsp. raw honey
  • 1/2 cup coconut oil
  • 1 egg, whisked


  1. Preheat the oven to 350 ̊F. Line a baking sheet with parchment paper.
  2. Gather the blanched almond flour, flax meal, arrowroot starch, coconut flour, and baking soda. Combine the gathered dry ingredients in a bowl. Mix well. Add the honey and coconut oil and mix to combine.
  3. Whip the egg whites until soft peaks form. Combine the dough with the whipped egg whites. Carefully fold together with a large spoon.
  4. Use an ice cream scooper to place large spoonfuls of dough onto the prepared pan. Whisk the egg in a small bowl with a fork and brush over the tops of the biscuits.
  5. Bake for 15 minutes, or until the biscuits are golden top. Enjoy!

Nutritional Analysis: Each muffin contains approximately Calories: 186, Fat: 14g, Carbohydrates: 8 g, Sugar: 2g, Fiber: 5g, Protein: 5g

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