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Low Carb Biscuits

Would you like some fiber with that?


FiberFlour                                 300g

Sugar Substitute                       100g

Flax & Sesame seeds               50g (optional)

Butter                                        100g

Baking Powder                         10g

Salt                                            5g

Milk                                           10-15mL




  1. Combine Flour, sugar substitute, baking powder, and salt in mixing bowl. Add optional seeds.

  2. Cut butter into chunks, mix with paddle attachment until ingredients look like fine breadcrumbs.

  3. Continue mixing adding a tablespoon of milk a at a time until the mixture forms a firm ball.

  4. Roll out the dough and cut into shapes.

  5. Lay them on a baking sheet with greaseproof paper and bake at 170°C for around 10 to 12 minutes or until golden brown.



  • 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.

  • Baking longer at lower temperatures gives crunchier biscuits.

  • 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. 

  • Milk can be replaced by an egg for a stronger biscuit.

  • Add seeds to give extra crunch to your biscuits; a mix of sesame and linseeds works well.

Nutritional Information

per 100g

Fat                                 25g

Carbs                              10g

Fiber                               16g

Protein                            16g

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