long), or 1 teaspoon vanilla extract
option 2: caramel mocha gravy
¾ cup (1½ sticks) unsalted butter
6 ounces cream cheese or mascarpone cheese (¾
cup)
¾ cup Swerve confectioners’-style sweetener or
equivalent amount of liquid or powdered sweetener
(see here)
3 tablespoons unsweetened cocoa powder
4 to 5 tablespoons brewed decaf espresso or other
strong brewed decaf coffee, to thin the sauce
Seeds scraped from 1 vanilla bean (about 8 inches
long), or 1 teaspoon vanilla extract
Fresh mint leaves, for garnish
- Preheat the oven to 400°F. Grease a baking sheet
or 8 wells of a standard-size muffin pan with coconut
oil spray. - To make the biscuits, whip the egg whites in a
medium-sized bowl until very stiff. In a separate
medium-sized bowl, stir together the almond flour,
sweetener, baking powder, and salt until well
combined. Then cut the chilled butter into the flour
mixture. (If the butter isn’t chilled, the biscuits won’t
turn out.) Gently fold the dry mixture into the whites. If
the dough is too wet to form into mounds, add a few
tablespoons of almond flour until the dough holds
together well.