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Keto Maple Pancetta Drop Biscuits Recipe

Breakfast
Gluten Free
Quick Easy
Snacks
★★★★☆
4.5/5
(1005 reviews)
By Zylo Nutritionist Team
Keto Maple Pancetta Drop Biscuits
Zylo Recipes

Description

Imagine sinking your teeth into a warm, golden biscuit, its exterior boasting a delightful crispness that gives way to a soft, tender, bread-like interior. These drop biscuits are a delightful dance of sweet and savory, making them perfect for a weekend treat or a special brunch. The aroma alone, a blend of warm spices and subtle sweetness, is enough to draw everyone to the kitchen.

The base of these biscuits, a blend of ground almonds and coconut flour, creates a unique texture that is both satisfying and comforting. A touch of maple-like sweetness enhances the natural flavors of the other ingredients, creating a symphony of taste that is both familiar and intriguing. The addition of pumpkin purée not only lends a beautiful golden hue but also contributes a subtle earthy note that perfectly complements the sweetness.

But the true magic lies in the crispy, diced pancetta that is folded into the batter. As the biscuits bake, the pancetta renders its savory goodness throughout, creating pockets of salty, smoky flavor that burst on the tongue with each bite. The combination of sweet and savory is truly irresistible, making these biscuits a crowd-pleaser.

Served warm, these biscuits are simply divine. A pat of butter melting into the nooks and crannies elevates them to a whole new level of indulgence. Feel free to experiment with other liquid sweeteners to find your perfect level of sweetness.

The key is to achieve a balance that complements the savory pancetta without overpowering it. These biscuits are more than just a recipe; they are an invitation to gather, share, and savor the simple pleasures of life. Each bite is a reminder of home-baked goodness, made with love and shared with joy.

Preparation Time

Prep Time
30 min
Cook Time
25 min
Total Time
55 min

Nutrition Information

Per 1 servings serving
C
Calories
450 Kcal
C
Carbs
7 g
Fi
Fiber
2 g
Sugar
2 g
P
Protein
23 g
C
Fats
38 g
Saturated Fats 18 g
Unsaturated Fats 16 g
Cholestrol 110 mg
Sodium 450 mg
Potassium 100 mg
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Ingredients

    1.
    Raw Egg
    Raw Egg
    2 medium
    2.
    Unsalted Butter
    Unsalted Butter
    2 teaspoon
    3.
    Pancetta by Daniele
    Pancetta by Daniele
    2 ounce
    4.
    Almonds, Raw
    Almonds, Raw
    2 cup, ground
    5.
    Baking Soda
    Baking Soda
    1 teaspoon
    6.
    Cinnamon, Ground
    Cinnamon, Ground
    1 teaspoon
    7.
    Salt, Sea Salt
    Salt, Sea Salt
    1 teaspoon
    8.
    Lemon Juice
    Lemon Juice
    1 teaspoon
    9.
    Coconut Flour
    Coconut Flour
    ⅓ cup
    10.
    Organic Pumpkin Puree by Pacific
    Organic Pumpkin Puree by Pacific
    ⅓ cup
    11.
    Maple Flavored Syrup by Lakanto
    Maple Flavored Syrup by Lakanto
    ¼ cup

Instructions

    1.
    Melt a teaspoon of butter in a skillet over medium heat. Add the pancetta and cook until crisp and golden. Remove the pancetta from the skillet using a slotted spoon and set aside. Reserve the pancetta fat in the skillet.
    2.
    Add the ground almonds, coconut flour, cinnamon, baking soda, and salt to a food processor. Blend the mixture well to combine.
    3.
    Add the pumpkin pur ée, lemon juice, and maple flavored syrup. Blend again until well combined. You should have a chunky crumb like consistency.
    4.
    Crack the eggs into the food processor. Blend well to combine the crumb mixture. The mixture should now be starting to look more dough like.
    5.
    Add the remaining butter and reserved pancetta fat. Blend again to combine. You should now have a soft dough like texture that is slightly tacky but easy to shape.
    6.
    Scoop the dough into a bowl. Cover and refrigerate for 10 minutes to firm a little. Remove the dough from the fridge and add the cooked pancetta. Knead the pancetta into the dough with your hands.
    7.
    Preheat the oven to 300 degrees Fahrenheit and line a shallow oven tray with baking paper. On a clean work surface, divide the dough into 8 even sized balls. Press each dough ball down gently with the palm of your hand to flatten a little.
    8.
    Take a 2 ¼ inch biscuit or scone cutter and cut each dough ball to create uniform biscuits.
    9.
    Arrange the biscuits across the lined oven tray. Transfer the tray to the oven to bake for 18-20 minutes or until cooked through and golden brown all over. Set aside to cool a little and serve warm or cool completely.