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Coconut Flour Bacon Cheese Biscuits
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tnerbrellim
Level 4

Join date: Nov 2007
Location: Pennsylvania, USA
Posts: 9

I looked all over at different coconut flour biscuit recipes and combined the best parts of each into the below. My goal was for a coconut-flour biscuit that didn't taste like eggs, as most coconut-flour things tend to do. I love eggs and their nutritional profile, but if I can't eat something that tastes close enough like its wheat-based evil cousin I'll eventually go off track.

I have succeeded. These end up pretty close in texture to cheddar bay biscuits from red lobster, and they taste more bacon-coconut than eggy.

2 eggs
1/4 cup coconut oil (unrefined, smells sweet)
1 cup bacon, diced, raw (I froze mine first then cut it up)
1/2 cup diced onion (I buy it frozen in bags)
1/4 cup coconut flour
1/2 tsp baking powder
1 cup shredded cheese (I used provolone/mozz blend, cheddar would be good)
1/2 tsp salt

Preheat oven to 400 degrees. Line a cookie sheet or something with parchment paper.
Fry bacon in skillet until lightly browned. Add onions, cook until they start to get clear and the bacon is not burnt. Remove from heat, scoop mixture into a bowl and throw into freezer (or let it sit out until it won't cook eggs). Drain the drippings into a mug. I had about 1.5 tbsp of drippings.

Add the coconut oil to the mug and mix it thoroughly. In a separate bowl, whisk the eggs together. Add the oil to the eggs, and mix it together. It might be lumpy if your oil is still solid, that's fine.

Whisk together the coconut flour, baking powder, and salt. Add the cheese and mix it lightly until it's coated.

Once your bacon/onion mixture is only slightly warm or less, add it to the bowl of eggs/oil and mix it thoroughly. Then, add this to the dry ingredients. Mix it together with a spoon until wet and cheese is somewhat blended. Drop spoonfulls onto the parchment lined cookie sheet. Bake for 10-15 minutes, until tops are brown.

Mine made 8 small-ish biscuits. They are best when warm, and feel slightly dry when not. Spreading with coconut oil fixes that. Next time, I'll probably add some minced garlic and cumin. These go well at both breakfast (with scrambled eggs) and dinner (roast beef and broccoli).

If caloriecount is right, using cheddar, each biscuit is roughly 165 calories, 14g fat, 3g carbs(1.3g fiber), 6.5g protein.

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corstijeir
Level 100

Join date: Mar 2010
Location: Tennessee, USA
Posts: 3390

Sounds good, however I'd try cutting the bacon fat out or using turkey bacon.

I have a feeling you'd want to eat these all and if you eat all these thats a lot of fat.

112g of fat for the whole thing and 1300 calories. Great if you can eat just 1 or 2. I wouldn't recommend anyone on the V-Diet to use these in an HSM, too easy to over do it.

Got any pictures?

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Chris Shugart
Director of Content

Join date: Oct 2002
Location:
Posts: 17085

Sounds interesting!

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tnerbrellim
Level 4

Join date: Nov 2007
Location: Pennsylvania, USA
Posts: 9

Yes these are very high in fat and thus calories. Probably not a good HSM choice for your first v-diet unless your willpower is supreme. However, I can sit and eat lbs of steak, a package of Oreos or fast food burgers until coma, but I could only eat two of these at a time. They are VERY rich. I envision freezing these in single serving portions and seeing how well they reheat when called upon.

I'll have to try turkey bacon next time. Since the low number of eggs, the bacon actually helps bind things together. The mixing order and temperatures seem to make a difference too. You might be able to use shredded cooked chicken if you add more cheese, salt and oil; I'll be experimenting with that too since I have a few lbs of flour left!

I do have a picture at home and will post it later.

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corstijeir
Level 100

Join date: Mar 2010
Location: Tennessee, USA
Posts: 3390

tnerbrellim wrote:
Yes these are very high in fat and thus calories. Probably not a good HSM choice for your first v-diet unless your willpower is supreme. However, I can sit and eat lbs of steak, a package of Oreos or fast food burgers until coma, but I could only eat two of these at a time. They are VERY rich. I envision freezing these in single serving portions and seeing how well they reheat when called upon.

I'll have to try turkey bacon next time. Since the low number of eggs, the bacon actually helps bind things together. The mixing order and temperatures seem to make a difference too. You might be able to use shredded cooked chicken if you add more cheese, salt and oil; I'll be experimenting with that too since I have a few lbs of flour left!

I do have a picture at home and will post it later.


Awesome! I'll play around with the recipe one of these nights myself, lets see some pictures!

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tnerbrellim
Level 4

Join date: Nov 2007
Location: Pennsylvania, USA
Posts: 9

Here is a picture of the first batch.

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