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What was your bg reading last night and this morning?
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<blockquote data-quote="JohnEGreen" data-source="post: 2077004" data-attributes="member: 223921"><p>[USER=93862]@Atad heavy[/USER]</p><p></p><p>Low carb chocolate digestive</p><p></p><p>Ingredients</p><p>For the biscuits</p><p>1 cup (90g / 3oz) ground almonds</p><p>1/2 cup (60g / 2oz) ground flaxseeds</p><p>2 tbsp psyllium husks</p><p>2 tbsp Truvia or a similar granulated sweetener</p><p>1 tbsp Sukrin Gold brown sugar substitute</p><p>1 tsp baking soda</p><p>1 tsp arrowroot</p><p>1/2 tsp salt</p><p>90g (3oz) butter</p><p>if required: 1-2 tbsp of milk (dairy or coconut or almond milk)</p><p>for chocolate glazing:</p><p>90g (3oz) sugar-free baking chocolate</p><p>45g (1.5oz) cacao butter</p><p>45g (1.5oz) coconut oil</p><p>Instructions</p><p>Preheat oven to 190C/375F/Gas Mark 5</p><p>Mix all the dry ingredients for the biscuits together thoroughly</p><p>Melt the butter and add to the dry mixture</p><p>Mix everything together with your hands (works better than using a spoon)</p><p>If the mixture seems too dry, add 1 tbsp of dairy or milk (either dairy, or almond or coconut milk)</p><p>Form the dough into a cylinder shape using your hands</p><p>Wrap in clingfilm and put it in the fridge for 30 minutes or so</p><p>Take out and unwrap your dough</p><p>Using a very sharp knife, cut out biscuits about 3-5mm thick</p><p>Place biscuits on a baking tray lined with baking paper</p><p>If biscuits attempt to crumble away, reshape them with your hands</p><p>Bake for 10-15 minutes or until golden (keep checking so that they don’t overbake)</p><p>Cool completely before applying glazing</p><p>Optional – chocolate glazing</p><p>Melt the chocolate, cocoa butter and coconut oil in glass bowl over simmering water (bain-marie)</p><p>When melted, mix together thoroughly with a spoon</p><p>If desired, add a couple of drops of liquid sweetener</p><p>Leave the mix to cool to a semi-gooey state (like Nutella or peanut butter)</p><p>Dip your biscuits into the chocolate mix and leave to cool further into a solid state</p><p>If using cocoa powder, melt the butters first and then add the cacao powder to the cooled mix</p><p>Nutritional information</p><p>Serving size: 1 biscuit (assuming 16 are made from the amounts listed above)</p><p>Per biscuit: 200 calories, 3g net carbs, 20g fat, 5g protein</p><p></p><p></p><p>From here <a href="https://www.carbophobic.com/low-carb-chocolate-digestives/" target="_blank">https://www.carbophobic.com/low-carb-chocolate-digestives/</a></p></blockquote><p></p>
[QUOTE="JohnEGreen, post: 2077004, member: 223921"] [USER=93862]@Atad heavy[/USER] Low carb chocolate digestive Ingredients For the biscuits 1 cup (90g / 3oz) ground almonds 1/2 cup (60g / 2oz) ground flaxseeds 2 tbsp psyllium husks 2 tbsp Truvia or a similar granulated sweetener 1 tbsp Sukrin Gold brown sugar substitute 1 tsp baking soda 1 tsp arrowroot 1/2 tsp salt 90g (3oz) butter if required: 1-2 tbsp of milk (dairy or coconut or almond milk) for chocolate glazing: 90g (3oz) sugar-free baking chocolate 45g (1.5oz) cacao butter 45g (1.5oz) coconut oil Instructions Preheat oven to 190C/375F/Gas Mark 5 Mix all the dry ingredients for the biscuits together thoroughly Melt the butter and add to the dry mixture Mix everything together with your hands (works better than using a spoon) If the mixture seems too dry, add 1 tbsp of dairy or milk (either dairy, or almond or coconut milk) Form the dough into a cylinder shape using your hands Wrap in clingfilm and put it in the fridge for 30 minutes or so Take out and unwrap your dough Using a very sharp knife, cut out biscuits about 3-5mm thick Place biscuits on a baking tray lined with baking paper If biscuits attempt to crumble away, reshape them with your hands Bake for 10-15 minutes or until golden (keep checking so that they don’t overbake) Cool completely before applying glazing Optional – chocolate glazing Melt the chocolate, cocoa butter and coconut oil in glass bowl over simmering water (bain-marie) When melted, mix together thoroughly with a spoon If desired, add a couple of drops of liquid sweetener Leave the mix to cool to a semi-gooey state (like Nutella or peanut butter) Dip your biscuits into the chocolate mix and leave to cool further into a solid state If using cocoa powder, melt the butters first and then add the cacao powder to the cooled mix Nutritional information Serving size: 1 biscuit (assuming 16 are made from the amounts listed above) Per biscuit: 200 calories, 3g net carbs, 20g fat, 5g protein From here [URL]https://www.carbophobic.com/low-carb-chocolate-digestives/[/URL] [/QUOTE]
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