Low-Carb Oat Biscuits
Rikke SvartangenLow-Carb Oat Biscuits
Low-Carb Food Co
20
15 minutes
15 minutes
116
British
Baking
The perfect low-carb biscuit to serve with a cup of tea. Low-carb, sugar free and only 3 net carbs per biscuit.
Ingredients
110g Unsalted Butter (softened)
50g Erythritol Gold
½ tsp Vanilla Extract
95g Blanched Ground Almonds
10g Oat Fibre
2 tsp Gelatine Powder
¾ tsp Cinnamon
¼ tsp Bicarbonate of Soda
¼ tsp Salt
1 Egg (large & cold)
140g Sliced Almonds
Directions
Preheat your oven to 180°C, and line a baking tray with parchment.
Chop the sliced almonds to roughly the size of oats.
Mix the dry ingredients and whisk to remove any lumps.
Cream the softened butter, erythritol and vanilla extract together until light and fluffy.
Add all of the dry ingredients to the mix and beat until combined.
Add the egg, and continue mixing until combined.
Fold in the chopped sliced almonds.
Using a tablespoon to scoop the dough, place the cookies 2 inches apart on the baking tray.
Bake for 8 minutes. Remove from the oven and gently bang the tray on the counter to force the cookies to flatten.
Return to the oven and cook for another 6 minutes.
Remove from the oven and lightly smack the cookies with a spatula to flatten. Let them cool completely before enjoying.
