Basic Blisscuits
Divide dough into 1-cup amounts and wrap tightly in plastic wrap, then in foil. Blisscuit dough can be frozen for up to 2 months. This way you can defrost a cup at a time and bake fresh Blisscuits whenever you like. Blisscuit variations for 1 cup of basic Blisscuit dough: Lemon Poppy Seed Blisscut: Add 1 tbl freshly squeezed lemon juice; 2 tsp finely grated lemon zest; 2 tsp poppy seeds Chocolate Blisscuit: Add 3 tbl unsweetened cocoa powder; 1 tbl coconut oil; 1/8 sea salt Savory Cheese Blisscuit: Add 2 tbl organic goat cheese; 1/4 tsp sea salt; 1/4 freshly ground black pepper Adding a small amount of cream cheese, mascarpone, ricotta or neufatchel cheese (1-2 tbl per cup of dough) will strengthen it enough to make a crust or crackers.
Divide dough into 1-cup amounts and wrap tightly in plastic wrap, then in foil. Blisscuit dough can be frozen for up to 2 months. This way you can defrost a cup at a time and bake fresh Blisscuits whenever you like. Blisscuit variations for 1 cup of basic Blisscuit dough: Lemon Poppy Seed Blisscut: Add 1 tbl freshly squeezed lemon juice; 2 tsp finely grated lemon zest; 2 tsp poppy seeds Chocolate Blisscuit: Add 3 tbl unsweetened cocoa powder; 1 tbl coconut oil; 1/8 sea salt Savory Cheese Blisscuit: Add 2 tbl organic goat cheese; 1/4 tsp sea salt; 1/4 freshly ground black pepper Adding a small amount of cream cheese, mascarpone, ricotta or neufatchel cheese (1-2 tbl per cup of dough) will strengthen it enough to make a crust or crackers.
- 3 large egg whites
- 2 cups almond meal
- 1 cup whey protein isolate powder
- 2 tablespoons whey protein isolate powder
- 1 cup xylosweet
- 1 tablespoon xylosweet
- 1/2 cup coconut finely shredded
- 3 tablespoons coconut flour
- 3 tablespoons brown rice flour
- 2 1/2 tbl ground cinnamon
- 1 3/4 tsp baking powder
- 2 1/4 tsp xanthan gum
- 1 c coconut oil
- 1 1/4 tsp vanilla extract
- 3/4 tsp almond extract
- Carbohydrate 12.3846983364129 g
- Cholesterol 0.571666665506846 mg
- Fat 38.2617171938268 g
- Fiber 5.29296486931359 g
- Protein 6.68426716912896 g
- Saturated Fat 25.6941247506833 g
- Serving Size 1 1 Serving (84g)
- Sodium 36.1836999705032 mg
- Sugar 7.09173346709934 g
- Trans Fat 2.2550492015936 g
- Calories 400 calories
Step-by-step
- Preheat oven to 300 F. Cover two large baking sheets with parchment paper and set aside.
- Place all dry ingredients in a large bowl and mix together well. In a medium bowl whisk together coconut oil, egg whites, and vanilla and almond extracts. Pour wet ingredients into dry and mix together well.
- Roll out dough to 1/4 inch thick and cut into 2 inch squares. Or form into 2-inch patties, 1/4 inch thick, with your hands. Place on prepared baking sheets and bake until golden, 15 to 20 minutes.
- Let cool before storing in an airtight container for up to 4 days or freeze for up to a month.
Standard wheat biscuits rely heavily on the gluten matrix to trap expanding gases, but this formulation takes a completely different path by substituting almond meal, coconut flour, and brown rice flour for traditional hard wheat. Historically, home bakers turned to alternative grain and nut flours primarily during periods of economic scarcity or rationing, long before modern dietary restrictions sparked a commercial boom in gluten-free baking. When working with these dense, protein-heavy flours rather than standard all-purpose wheat, managing hydration levels becomes paramount because almond meal and whey protein isolate absorb moisture at drastically different rates than traditional starches. If the fat and liquid components are not incorporated evenly before cutting, the resulting baked goods will crumble entirely under their own weight rather than holding a clean, uniform shape.
Maximizing Ingredient Value and Storage
Purchasing specialty baking components such as xanthan gum, xylosweet, and protein powders often requires a larger upfront financial commitment at the grocery store, making efficient usage crucial for keeping food costs low. Dividing the unbaked dough into one-cup portions wrapped tightly in plastic and foil prevents freezer burn, allowing you to defrost only what is needed for a single morning and avoiding any costly food waste. Keeping the oven calibrated accurately to 300 degrees Fahrenheit ensures that the high concentration of coconut oil and nut fats browns gradually without scorching the delicate sugars on the exterior edges.
Structural Variations and Texture Control
Adding soft dairy items like cream cheese or ricotta at a ratio of one to two tablespoons per cup of dough introduces enough extra moisture and milk solids to fundamentally alter the structural integrity of the base. This specific minor adjustment transforms a standard crumbly biscuit dough into a pliable medium that can be rolled out thin enough to function as a sturdy tart crust or baked crisp for homemade crackers. Allowing the cut squares or molded patties to cool completely on the parchment-lined baking sheets before transferring them to an airtight container prevents residual steam from softening the crisp exterior textures you achieved during the fifteen to twenty minute baking window.
