
Low Carb Biscuits
Would you like some fiber with that?
INGREDIENTS
FiberFlour 300g
Sugar Substitute 100g
Flax & Sesame seeds 50g (optional)
Butter 100g
Baking Powder 10g
Salt 5g
Milk 10-15mL
Instructions
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Combine Flour, sugar substitute, baking powder, and salt in mixing bowl. Add optional seeds.
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Cut butter into chunks, mix with paddle attachment until ingredients look like fine breadcrumbs.
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Continue mixing adding a tablespoon of milk a at a time until the mixture forms a firm ball.
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Roll out the dough and cut into shapes.
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Lay them on a baking sheet with greaseproof paper and bake at 170°C for around 10 to 12 minutes or until golden brown.
Tips:
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Alternatively, form into a log about 5 cm diameter, wrap in cling film and refrigerate until it can be cut cleanly with a sharp knife into .5 cm or less discs.
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Baking longer at lower temperatures gives crunchier biscuits.
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Interesting variations on this are possible using raisins, nuts, seeds, coconut or chocolate that can be added to the mix before the milk are added.
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Milk can be replaced by an egg for a stronger biscuit.
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Add seeds to give extra crunch to your biscuits; a mix of sesame and linseeds works well.
Nutritional Information
per 100g
Fat 25g
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Carbs 10g
Fiber 16g
Protein 16g