Paleo Custard Cream Biscuits
Indulge in a healthier twist on a classic treat with these irresistible Paleo Custard Cream Biscuits. Perfectly soft almond and coconut flour biscuits are delicately sweetened with honey and infused with fragrant vanilla, creating a luscious base for the creamy, dairy-free custard filling. Made with coconut milk, arrowroot powder, and vanilla bean seeds, the silky custard is thickened with gelatin for extra richness and stability. These naturally gluten-free and grain-free sandwich biscuits are ideal for satisfying sweet cravings on a clean-eating regimen, while also being a great option for paleo-friendly dessert lovers. Quick to prepare and packed with wholesome ingredients, they’re a delightful pairing with afternoon tea or as a showstopping treat for any occasion.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.25 cup Coconut flour
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 cup Coconut oil, solid
- 0.5 cup Honey
- 1 teaspoon Vanilla extract
- 1 large Egg
- 1 cup Coconut milk
- 2 tablespoons Arrowroot powder
- 1 Vanilla bean, seeds scraped
- 0.25 cup Honey (for custard)
- 1 teaspoon Gelatin
Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, mix together the almond flour, coconut flour, baking soda, and salt.
Cut in the solid coconut oil using a fork or pastry cutter until the mixture resembles coarse crumbs.
Add the honey and vanilla extract, and stir to combine.
In a separate bowl, whisk the egg, then fold it into the mixture until a dough forms.
Roll the dough into 24 small balls and place them on the prepared baking sheet. Flatten each ball slightly with your fingers.
Bake in the preheated oven for 10-12 minutes or until the biscuits are golden around the edges. Let them cool completely on a wire rack.
For the custard, in a saucepan, combine coconut milk and arrowroot powder. Stir in the vanilla bean seeds and honey.
Place the saucepan over medium heat and whisk continuously until the mixture thickens, about 5-7 minutes.
Remove from heat and sprinkle gelatin over it. Stir until the gelatin dissolves completely.
Allow the custard to cool slightly, then refrigerate for at least 30 minutes to set.
Once the biscuits and custard are cool, spread a layer of custard on the flat side of one biscuit and sandwich it with another.
Repeat with remaining biscuits and custard to form sandwich biscuits.
Store the prepared custard cream biscuits in the refrigerator to keep them fresh.
Nutrition Facts
Calories |
3060 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 228.2 g | 293% | |
| Saturated Fat | 111.5 g | 558% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 1411 mg | 61% | |
| Total Carbohydrate | 246.4 g | 90% | |
| Dietary Fiber | 33.5 g | 120% | |
| Total Sugars | 174.0 g | ||
| Protein | 54.6 g | 109% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 474 mg | 36% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 590 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
