Home » SWEET BREAKFAST BISCUITS WITHCHOCOLATE OR CARAMEL MOCHA GRAVY

SWEET BREAKFAST BISCUITS WITH
CHOCOLATE OR CARAMEL MOCHA GRAVY

Breakfast is the most important meal of the day. It can also be the most delicious meal of the day too.

Details

Servings

8 servings

Prep time

25 minutes

Cooking time

20 minutes

Calories

208 kcal

Ingredients

  • FOR THE BISCUITS
  • 3 large egg whites

  • 1 cup blanched almond flour

  • 2 tbsp Swerve confectioners’- style sweetener or equivalent amount of powdered stevia or
    erythritol

  • 1 tsp baking powder

  • ¼ tsp fine sea salt

  • 2 tbsp very cold unsalted butter, cut into ¼- inch pieces, or cold coconut oil

  • Seeds scraped from 1 vanilla bean (about 8 inches long), or 1 tsp vanilla extract

  • OPTION 1 – CHOCOLATE GRAVY
  • ¾ cup heavy cream

  • ⅓ cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener

  • 30g (2 oz) unsweetened chocolate, finely chopped

  • Seeds scraped from 1 vanilla bean (about 8 inches long), or 1 tsp vanilla extract

  • OPTION 2 – CARAMEL MOCHA GRAVY
  • ¾ cup (1½ sticks) unsalted butter 170g (6 oz) cream cheese or mascarpone cheese (¾ cup)

  • ¾ cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener

  • 3 tbsp unsweetened cocoa powder

  • 4 to 5 tbsp brewed decaf espresso or other strong brewed decaf coffee, to thin the sauce

  • Seeds scraped from 1 vanilla bean (about 8 inches long), or 1 tsp vanilla extract

  • Fresh mint leaves, for garnish

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.

Nutrition Facts

8 servings per container


  • Amount Per ServingCalories367
  • % Daily Value *
  • Total Fat 35.5g 55%
    • Saturated Fat 19.5g 98%
  • Sodium 368mg 16%
  • Total Carbohydrate 20.2g 7%
    • Sugars 5.8g
  • Protein 6.9g 14%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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