Lupin Free Paleo Sweet Potato Biscuits

Sweet potato biscuits that are actually tender, golden-edged, and satisfying are harder to pull off than they sound — but this recipe nails it with a smart combination of almond flour, tapioca starch, and real mashed sweet potato. The natural sweetness from the potato and a touch of maple syrup gives each biscuit a subtle warmth that pairs beautifully with both savory toppings and a drizzle of honey. Coconut oil keeps the crumb moist without weighing things down, and cream of tartar works alongside baking soda to give these rounds a proper lift. For anyone navigating lupin avoidance, this is a genuinely worry-free bake — no grain flours, no legume-derived ingredients, just clean, whole-food staples from start to finish. The technique is straightforward: mix, pat, cut, and bake, with the biscuits firming up perfectly as they cool on the pan. Whether you serve them alongside a hearty soup or split them open while still warm, these are the kind of biscuits that disappear fast.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →