Preheat oven to 400 degrees.

Cover a baking sheet with parchment paper.

Mix almond flour, coconut flour, baking powder and salt together in a large mixing bowl.

Cut in cold coconut oil with a fork until the mixture is crumbly.  Place the bowl in the refrigerator for 10 minutes.

In a medium bowl whisk egg whites until they are very frothy.

Fold the egg whites into the chilled flour mixture until well combined.

Scoop about 1/4 cup of dough onto the baking sheet and smooth the top to form each biscuits, an ice cream scoop works well in this step.

Bake biscuits for 18-24 minutes (until golden brown)

Makes 8 large biscuits