Lexi's Clean Kitchen · by Lexi★ 5.0 (2)
Gluten Free Pumpkin Biscuits
NUTRITION · PER SERVING25M COOK
CAL 19%·PRO 21%
CARBS 31G32% OF CAL
5G FIBER15G OTHER11G TOTAL SUGAR
FAT 25G60% OF CAL
7G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy pumpkin biscuits made with almond, tapioca, and coconut flours for a gluten-free option. Warm and slightly sweet, perfect for breakfast or a snack.
mainamericanbaked goodeggs🍪 sheet pan🔥 ovengluten freevegetarian
View the full recipe on Lexi's Clean Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1-1/4 cup 120g almond flour
- 1/2 cup 60g tapioca flour or arrowroot powder
- 2 tablespoons 14g coconut flour
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- 1/4 teaspoon fine sea salt
- 3 tablespoons grass-fed butter (room temperature or cold)
- 1/4 cup pumpkin puree
- 2 tablespoons honey
- 1 organic egg
At a glance
PER SERVING · TIME 25M
CAL 19%·PRO 21%
CARBS 31G32% OF CAL
5G FIBER15G OTHER11G TOTAL SUGAR
FAT 25G60% OF CAL
7G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 245mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 304mg
- Calcium
- 91mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 245MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.