Low Carb Pumpkin Biscuits

I didn’t know when I started that they would turn out to be ‘low carb pumpkin biscuits’. What I knew was that I had a cupboard of items that I needed to use, and somehow, a combination of mixing them and heating them would turn it into something eatable or ballast for the trash.

I originally thought some I’d make some sort of pumpkin ‘quiche’ as I had earlier found 2 cans of pumpkin, which is pretty low in carbs, that I had bought the year before but never got around to doing anything with.

Then I found the coconut flour. Scary stuff. While it is called ‘flour’ and looks like the stuff, it acts like no flour I ever worked with. I had tried making a bread out of it, recorded in this blog, but it was just OK. I had abandoned it – until now.

With some free time and the urge to experiment, here’s what I did:

  • ½ stick butter, melted
  • 6 eggs
  • 1 cup coconut flour
  • 1 can pumpkin
  • 10 drops EZ-Sweetz
  • 2 tablespoons cinnamon

Just a quick note on the EZ-Sweetz – it’s a liquid Splenda, and just Splenda. The little packets have fillers that actually have carbs. If I am going to eat chemicals, then I want to eat only the chemicals I want to eat and not the chemical fillers for the chemicals. I’ve been using it for a few months now. I like it. End of plug. No – I didn’t get paid for that.

Anywho, I mixed all the stuff listed above together and got something not quite batter, but not dough either. Not knowing what to do with this stuff, I rolled this into 5 balls roughly the size of tennis balls and put them in the oven at 350 for 40 minutes. They came out just a little browned, which is fine.

Hot out of the oven, these babys are fine – but they can’t be compared to muffins. Coconut flour is very dense, so if one of these were hurled at your head, they are more likely to hurt than a garden-variety muffin might.

I enjoyed smearing butter on them fresh out of the oven, but I must admit, these things grew on me over time. Rather than ‘eat ’em to get rid of ’em’, I began to look forward to having one.

I thought I would never buy coconut flour again, but I think, after these, I just might.

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2 thoughts on “Low Carb Pumpkin Biscuits

  1. I will try these. Thanks for the recipe. I use coconut flour and it is different than any flour for sure. The recipes I make call for just 6 T of the stuff, and make a big batch of cupcakes (14). It absorbs liquid like crazy! Maye I’ll test this with less of the coconut flour and see how they turn out.

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