Keto Chocolate Peanut Butter Eggs
|2 Cups all-purpose flour|
|1 tsp sea salt|
|1 Tbsp baking powder|
|2 tsp cinnamon|
|1 tsp ginger|
|1 pinch ground cloves|
|4 Tbsp BBF Virgin Organic Coconut Oil||
|1/3 Cup pumpkin purée|
|6 Tbsp BBF Organic Agave||
111 in stock
|3/4 Cup buttermilk|
Heat oven to 425° F.
In a mixing bowl combine the flour, salt, baking powder, and spices. In a glass measuring cup combine the pumpkin, agave and buttermilk, and whisk to combine.
Cut the BBF Coconut Oil into the flour mixture using your fingers, two knives or a pastry cutter until no pieces larger than a pea remain.
Stir all but the last 1/4 cup of the buttermilk mixture in with a fork to just combine. If mixture seems dry, add the additional 1/4 cup. It should be a sticky dough. Turn dough out onto a well-floured work surface. Sprinkle top of dough with flour, and pat into a rectangle, fold in half, rotate clockwise, pat back out, and fold again. Repeat this once more, and then gently pat the dough out to about 1-inch thick.
Grease a baking sheet, and using a floured 2.5-inch biscuit cutter, cut out the biscuits being careful to not twist the cutter. Place the biscuits on the sheet, touching. Gently re-roll the scraps as needed until all the biscuits are cut, and then bake for 10 to 13 minutes until puffed and cooked through. Excellent served with agave whipped coconut oil.