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Low carb biscuit recipes?

Dizz

Dizz

Well-Known Member
Messages
114
Type of diabetes
Treatment type
Tablets (oral)
Anyone got any nice low carb biscuit recipes? I'm really missing having something to dunk in my afternoon tea!
 
Sainsbury's SO organic plain digestive 250g 80p 7.7g carbs per biscuit.
Sainsbury's SO organic ginger nut biscuits 200g 80p 7.9g carbs per biscuit
McVitie's Rich Tea biscuits 300g on offer Sainsbury's 2 for £2 5.9g carbs per biscuit
 
Thanks Celeriac, I really wanted to make my own though.
 
Dizz said:
Thanks Celeriac, I really wanted to make my own though.
Click to expand...
Hi Dizz, try 8oz melted butter,2 oz of almond flour,2 oz of coconut flour,1oz of cornflour ,2oz of splender granulated ,mix all together,roll out to 1/4 inch thick cut into 1/2 inch fingers ,cook at 300f ( 160c) for 35/40 mins on a greased baking tray,clive
 
Clivethedrive said:
Hi Dizz, try 8oz melted butter,2 oz of almond flour,2 oz of coconut flour,1oz of cornflour ,2oz of splender granulated ,mix all together,roll out to 1/4 inch thick cut into 1/2 inch fingers ,cook at 300f ( 160c) for 35/40 mins on a greased baking tray,clive
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Thanks Clive, are they tasty? Shall have to wait for my coconut flour to arrive to try it.
 
Almond Flour Chocolate Chip Cookies

Prep time: 10 minutes
Cook time: 12 minutes
Ingredients(Makes about 12 cookies):
  • 6 ounces (170g) almond flour or almond meal
  • 55g butter, room temperature
  • 32g sugar equivalent sweetener
  • 1 egg
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon baking soda
  • 1/4 cup chocolate chips
  • 1/4 cup chopped nuts(optional)
Method:
  1. Preheat your oven to 190 degrees.
  2. In a large bowl, cream together the butter and sugar.
  3. Gradually beat the egg into the butter and sugar mixture.
  4. Add the almond flour, salt, vanilla and baking soda in with the other ingredients and mix well.
  5. Add in the chocolate chips and nuts if using and fold them into the batter.
  6. Roll the dough into 1-inch balls and press them down gently onto a non-stick baking surface.
  7. Bake for 12-15 minutes at 190 until the cookies rise and the edges have browned.
  8. Remove the cookies from the oven and let them cool before moving. Store at room temperature in a sealed container.
From: http://www.thewannabechef.net

Made these loads of times. Sometimes including walnuts and cinnamon. Most of the time these will last ages unless your OH gets a taste and then they disappear quite quickly.
 
carol43 said:
Almond Flour Chocolate Chip Cookies

Prep time: 10 minutes
Cook time: 12 minutes
Ingredients(Makes about 12 cookies):
  • 6 ounces (170g) almond flour or almond meal
  • 55g butter, room temperature
  • 32g sugar equivalent sweetener
  • 1 egg
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon baking soda
  • 1/4 cup chocolate chips
  • 1/4 cup chopped nuts(optional)
Method:
  1. Preheat your oven to 190 degrees.
  2. In a large bowl, cream together the butter and sugar.
  3. Gradually beat the egg into the butter and sugar mixture.
  4. Add the almond flour, salt, vanilla and baking soda in with the other ingredients and mix well.
  5. Add in the chocolate chips and nuts if using and fold them into the batter.
  6. Roll the dough into 1-inch balls and press them down gently onto a non-stick baking surface.
  7. Bake for 12-15 minutes at 190 until the cookies rise and the edges have browned.
  8. Remove the cookies from the oven and let them cool before moving. Store at room temperature in a sealed container.
From: http://www.thewannabechef.net

Made these loads of times. Sometimes including walnuts and cinnamon. Most of the time these will last ages unless your OH gets a taste and then they disappear quite quickly.
Click to expand...
Thanks Carol, they sound good. You must know my OH, he is indeed a biscuit fiend, maybe I'll make double.......:cat:
 
carol43 said:
Almond Flour Chocolate Chip Cookies

Prep time: 10 minutes
Cook time: 12 minutes
Ingredients(Makes about 12 cookies):
  • 6 ounces (170g) almond flour or almond meal
  • 55g butter, room temperature
  • 32g sugar equivalent sweetener
  • 1 egg
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon baking soda
  • 1/4 cup chocolate chips
  • 1/4 cup chopped nuts(optional)
Method:
  1. Preheat your oven to 190 degrees.
  2. In a large bowl, cream together the butter and sugar.
  3. Gradually beat the egg into the butter and sugar mixture.
  4. Add the almond flour, salt, vanilla and baking soda in with the other ingredients and mix well.
  5. Add in the chocolate chips and nuts if using and fold them into the batter.
  6. Roll the dough into 1-inch balls and press them down gently onto a non-stick baking surface.
  7. Bake for 12-15 minutes at 190 until the cookies rise and the edges have browned.
  8. Remove the cookies from the oven and let them cool before moving. Store at room temperature in a sealed container.
From: http://www.thewannabechef.net

Made these loads of times. Sometimes including walnuts and cinnamon. Most of the time these will last ages unless your OH gets a taste and then they disappear quite quickly.
Click to expand...
They sound gorgeous. I don't s'pose you have any idea of the carbs per cookie do you?
 
I've tried a few different recipes, and they often have a common failing (IMHO), which is that without wheat flour, and the gluten in it, they are too crumbly.

Having choc chips in the biccies helps, because it acts like cement to hold things together, but my best solution was incredibly simple, and incredibly indulgent. When the biscuits came out of the oven, still warm, I just placed a square of 70% cocoa solid choc on top of each one as they cooled..

The heat of the biscuit melted the choc, forming a topping that then cooled and hardened, holding the biscuit together.

Could probably use the same idea to hold 2 together in a sandwich, I suppose. But I haven't tried that.

Yet.
 
Brunneria said:
I've tried a few different recipes, and they often have a common failing (IMHO), which is that without wheat flour, and the gluten in it, they are too crumbly.

Having choc chips in the biccies helps, because it acts like cement to hold things together, but my best solution was incredibly simple, and incredibly indulgent. When the biscuits came out of the oven, still warm, I just placed a square of 70% cocoa solid choc on top of each one as they cooled..

The heat of the biscuit melted the choc, forming a topping that then cooled and hardened, holding the biscuit together.

Could probably use the same idea to hold 2 together in a sandwich, I suppose. But I haven't tried that.

Yet.
Click to expand...
I wonder if the addition of a little guar gum or similar would help with this?
 
I have no idea of the carb count, the original recipe used ordinary sugar and says that it has 9-12 carbs per cookie. So cutting out 32g of sugar saves 32g of carbs.
 
carol43 said:
I have no idea of the carb count, the original recipe used ordinary sugar and says that it has 9-12 carbs per cookie. So cutting out 32g of sugar saves 32g of carbs.
Click to expand...
I'm going to give them a go as I think they'll probably be low carb. My meter will soon tell me :(
 
June_C said:
I'm going to give them a go as I think they'll probably be low carb. My meter will soon tell me :(
Click to expand...

If you use something like myfitnesspal, carefully, it will calculate the carbs for you. Clearly it'll depend on the specifics of the choc chips or nuts you add.
 
Some great recipes, thanks everyone, especially with Coeliac disease. But I would only eat them with lunch or my pm dinner.
 
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