Pumpkin Biscuits

When you are Paleo you are always looking for non-egg breakfast options. These savory pumpkin biscuits are the perfect breakfast alternative. Not only are they easy to make, but they will also keep for 3-4 days after baking, meaning you can make them ahead of time and enjoy them all week long? Looking for extra protein? Try spreading them with some almond butter or adding some bacon and eggs to make a Paleo breakfast sandwich!

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Pumpkin Biscuits

Course Dessert, Snack

Cuisine Paleo, Primal

Cook Time 30 minutes

Total Time 30 minutes

Servings 10 biscuits

Calories 398 kcal

Ingredients

• 2 Eggs
• 2 1/4 cup Almond Flour
• 1/4 cup Arrowroot Powder
• 1 tsp Baking Soda
• 1 tsp Salt
• 1/2 tsp Ground Cinnamon
• 1/4 tsp Ground Nutmeg
• 1/2 cup Pumpkin Puree
• 1/4 cup Coconut Oil

Instructions

1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
2. In a large bowl whisk together the almond flour, arrowroot powder, baking soda, salt, ground cinnamon, and ground nutmeg.
3. In another mixing bowl whisk together the eggs, pumpkin puree and coconut oil.
4. Add the wet ingredients to the dry. Stir with a wooden spoon until the ingredients are well incorporated and a batter forms.
5. Take a heaping tablespoon of the batter and place it on the parchment paper lined baking sheet. Repeat until all the batter is used.
6. Bake the biscuits in the oven for 15-20 minutes, until a toothpick comes out of the center clean.
7. Cool on a wire rack.

Nutrition Facts

Pumpkin Biscuits

Amount Per Serving

Calories 398 Calories from Fat 297

% Daily Value*

Fat 33g51%

Saturated Fat 7g44%

Polyunsaturated Fat 0.004g

Monounsaturated Fat 0.4g

Sodium 326mg14%

Potassium 429mg12%

Carbohydrates 15g5%

Fiber 7g29%

Sugar 2g2%

Protein 11g22%

Vitamin A 900IU18%

Vitamin C 1.7mg2%

Calcium 140mg14%

Iron 2.5mg14%

* Percent Daily Values are based on a 2000 calorie diet.