Pumpkin Rosemary Biscuits

Shares


It is a truth universally acknowledged that there must be fresh, hot, homemade biscuits on the Thanksgiving table. It’s an absolute requirement for the enjoyment of your holiday festivities. But flour-based, high carb biscuits that spike your blood sugar are so last year. Fill your bread basket with these easy-to-make festive pumpkin rosemary biscuits. Feel free to swap rosemary for some chopped sage, for a little flavor variation.

 

(6 votes, average: 4.00 out of 5)
Loading...
Yum
Pumpkin Rosemary Biscuits

Ingredients

  • 1/2 cup plus 2 tbsp coconut flour
  • 1/2 cup almond flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup grated Parmesan
  • 4 large eggs
  • 1/2 cup pumpkin puree
  • 1/2 cup full fat sour cream
  • 1 tbsp chopped fresh rosemary OR sage

Instructions

  1. Preheat the oven to 350F and line a large baking sheet with parchment or a silicon baking mat.
  2. In a large bowl, whisk together the coconut flour, almond flour, baking powder, and salt. Whisk in grated Parmesan. Stir in eggs, pumpkin pure, sour cream, and rosemary until well combined.
  3. Drop by rounded spoonfuls onto prepared baking sheet. They do spread so make the mounds on the smaller side. You should get 12 biscuits.
  4. Bake 20 to 25 minutes, until firm to the touch and golden brown. Remove and let cool 5 minutes before serving.

Yield: 12 (1 per serving)

Cholesterol: 68mg

Food energy: 107 kcal

Total fat: 6.91g

Calories from fat: 62

Carbohydrate: 6.02g

Protein per serving: 5.1g

Total dietary fiber: 3g

3
Leave a Reply

avatar
3000
3 Comment threads
0 Thread replies
0 Followers
 
Most reacted comment
Hottest comment thread
3 Comment authors
BonnieLeslieKaty Killilea Recent comment authors
  Subscribe  
newest oldest most voted
Notify of
Bonnie
Bonnie

Can I reduce the amount of coconut flour in this recipe and increase the almond flour? Thx

Leslie
Leslie

These were moist and the rosemary is a perfect ingredient. I think next time I’d mix half shredded cheddar and parmesan. That much parm – I admit I used Kraft standard old parmesan – made them very salty. I’d add a tsp of Swerve sweetener, too, to bring out the savory/balance more. A really great recipe for the holidays! Thank you!

Katy Killilea

Yum! I can’t wait to try these for after school snack today. You are brilliant.

Copyright © 2009-2018 Diabetes Media Foundation, All Rights Reserved.
ASweetLife™ is a trademark of the Diabetes Media Foundation, All Rights Reserved.