Keto Jeera Almond Biscuits

1.Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2.In a small bowl, combine the ground flaxseed and water, stirring well. Let it sit for about 5 minutes until it forms a gel-like consistency, which will act as your egg substitute.

3.In a large mixing bowl, combine the almond flour, cumin seeds, baking soda, salt, and nutritional yeast. Mix well to ensure even distribution of the dry ingredients.

4.Add the melted coconut oil, apple cider vinegar, and the flaxseed mixture to the dry ingredients. Stir until a dough forms. The dough should be slightly sticky but manageable.

5.Scoop tablespoon-sized portions of the dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.

6.Gently flatten each ball with your fingers or the back of a spoon to form biscuit shapes, about 1/4 inch thick.

7.Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown and the biscuits are firm to the touch.

8.Remove from the oven and let the biscuits cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.