SWEET BREAKFAST BISCUITS WITH
CHOCOLATE OR CARAMEL MOCHA GRAVY

Print

Directions

• Preheat the oven to 200°C/400°F. Coconut oil spray a baking sheet or 8 wells of a standard-size muffin pan.
• To make the biscuits, in a medium-sized mixing bowl, whip the egg whites until stiff. In a separate mediumsized mixing bowl, combine the almond flour, sweetener, baking powder, and salt. Then, using a pastry cutter, cut the chilled butter into the flour mixture. (The biscuits will not turn out if the butter is not chilled.) Fold the dry mixture into the whites gently. If the dough is too moist
  to form into mounds, add a few tablespoons of almond flour until it holds together well.
• Dollop the dough into 8 mounds on a greased baking sheet (or into muffin cups) and bake for 11 to 15 minutes, or until golden brown.
• In a double boiler or a heat-safe bowl set over a pan of simmering water, combine the cream, sweetener, and chopped chocolate. Stirring constantly, heat on low until the chocolate melts. Remove from the heat and add the vanilla extract.
• Melt the butter in a saucepan over medium-high heat if making the caramel mocha gravy. Cook, stirring frequently, until the butter foams and flecks of brown (but not black!) appear. Remove from the heat and set aside to cool for a few minutes. In a medium-sized mixing bowl, cream together the browned butter, cream cheese, and sweetener with a hand mixer. Beat in the cocoa powder, espresso, and vanilla extract until well combined.
• Serve the biscuits with the warm gravy on top.
• Refrigerate leftover biscuits and gravy in separate airtight containers for up to 3 days. The biscuits can be stored in the freezer for up to a month. Reheat the biscuits for 3 minutes on a baking sheet in a preheated 180°C/350°F oven, or until warmed through. Reheat the gravy in a saucepan over low heat for 1 minute, whisking frequently, or until the gravy loosens a little. If you overheat the chocolate, it will separate. Pour in the hot water.