Paleo Custard Cream Biscuits

Indulge in the nostalgic charm of these *Paleo Custard Cream Biscuits*—a wholesome twist on a classic treat, perfect for those following a grain-free or refined sugar-free lifestyle. Made with nutrient-rich almond and coconut flours, these tender biscuits feature a lightly sweetened, melt-in-your-mouth texture. The luscious, dairy-free custard filling, crafted with creamy coconut milk, aromatic vanilla bean, and a touch of honey, is thickened naturally with arrowroot powder and gelatin for a silky finish. With just 15 minutes of prep time, these paleo-friendly sandwich biscuits are a delicious blend of simplicity and sophistication. Perfect for afternoon tea, a light dessert, or an anytime snack, these custard cream biscuits are guaranteed to impress while being kind to your dietary needs.

Nutriscore Rating: 53/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 12

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

Directions

Step 1

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

Step 2

In a large bowl, mix together the almond flour, coconut flour, baking soda, and salt.

Step 3

Cut in the solid coconut oil using a fork or pastry cutter until the mixture resembles coarse crumbs.

Step 4

Add the honey and vanilla extract, and stir to combine.

Step 5

In a separate bowl, whisk the egg, then fold it into the mixture until a dough forms.

Step 6

Roll the dough into 24 small balls and place them on the prepared baking sheet. Flatten each ball slightly with your fingers.

Step 7

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.

Step 8

For the custard, in a saucepan, combine coconut milk and arrowroot powder. Stir in the vanilla bean seeds and honey.

Step 9

Place the saucepan over medium heat and whisk continuously until the mixture thickens, about 5-7 minutes.

Step 10

Remove from heat and sprinkle gelatin over it. Stir until the gelatin dissolves completely.

Step 11

Allow the custard to cool slightly, then refrigerate for at least 30 minutes to set.

Step 12

Once the biscuits and custard are cool, spread a layer of custard on the flat side of one biscuit and sandwich it with another.

Step 13

Repeat with remaining biscuits and custard to form sandwich biscuits.

Step 14

Store the prepared custard cream biscuits in the refrigerator to keep them fresh.

Nutrition Facts

Serving size	(851.3g)

Amount per serving	% Daily Value*
Calories	3060.5

Total Fat 228.2g	0%
Saturated Fat 111.5g	0%
Polyunsaturated Fat 2.0g
Cholesterol 219.5mg	0%
Sodium 1411.4mg	0%
Total Carbohydrate 246.4g	0%
Dietary Fiber 33.5g	0%
Total Sugars 174.0g
Protein 54.6g	0%

Vitamin D 53.8IU	0%
Calcium 474.3mg	0%
Iron 10.6mg	0%
Potassium 589.7mg	0%

*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.

Source of Calories

Fat: 63.0%

Protein: 6.7%

Carbs: 30.3%