Coconut flour keto biscuit

This keto biscuit is based on coconut flour and chicken eggs. Flour is an essential and almost indispensable component for any baked goods. Coconut flour, unlike wheat flour, is gluten-free and rich in fiber.

Ingredients

• 8 pcs. chicken egg whites
• 8 pcs. chicken egg yolks
• ¼ glass melted butter
• 1 tea spoon. lemon juice
• ½ table. spoon. lemon zest
• 1 tea spoon. vanilla extract
• ¼ a glass of coconut flour
• 1.50 table. spoon. protein powder with collagen (preferred)
• ¼ glass of erythritol
• 1 tea spoon. baking powder
• 1 pinch sea salt
• 1 table. spoon. butter for greasing the mold

Directions

1. Preheat oven to 180 C. In a bowl, combine all dry ingredients.
2. In another bowl, beat the egg yolks, melted butter and vanilla extract with a mixer.
3. Then mix the yolk mixture with the dry ingredients. Set aside.
4. Use a mixer to beat the whites until bubbles form.
5. Add salt and lemon juice to the proteins, beat with a mixer until a strong white foam. Add lemon zest to the whites and continue whisking until stiff peaks form.
6. Gently whisk the whipped whites into the yolk mixture.
7. Prepare a round metal baking pan with parchment paper (or a silicone mold without parchment). Lightly oil the mold. Pour the dough into a baking pan and bake in the oven for 30 minutes.
8. After 30 minutes, check the readiness of the biscuit with a wooden skewer. Allow the biscuit to cool completely before serving.