Low Carb Classic Oat Biscuits
Satisfy your snack cravings with these delightful Low Carb Classic Oat Biscuits—your perfect guilt-free treat! Crafted with a blend of almond flour, coconut flour, and rolled oats, these biscuits offer a wholesome twist on the traditional recipe while keeping carbs in check. Sweetened with erythritol for a sugar-free indulgence and enriched with the buttery notes of unsalted butter and a hint of vanilla, each bite is a balanced mix of nutty flavor and subtle sweetness. Flaked almonds can be folded in for added crunch, making these biscuits an ideal companion to your morning coffee or a nourishing midday snack. With just 15 minutes of prep and 12 minutes of bake time, this quick and easy recipe yields 12 golden, crisp-edged biscuits that are perfect for anyone following a low-carb lifestyle. Whether you're a seasoned baker or a kitchen novice, this recipe is sure to become your go-to for low-carb oat cookies!
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Recipe Information
Ingredients
- 1 cup Almond flour
- 0.25 cup Coconut flour
- 0.5 cup Rolled oats
- 1 teaspoon Baking powder
- 0.25 cup Unsalted butter
- 0.5 cup Erythritol sweetener
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 0.25 cup Flaked almonds (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium-sized bowl, combine the almond flour, coconut flour, rolled oats, baking powder, and salt. Stir well to ensure even distribution.
In a separate bowl, cream together the unsalted butter and erythritol sweetener until light and fluffy.
Add the egg and vanilla extract to the butter mixture and mix until fully combined.
Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms.
If using, gently fold in the flaked almonds to the dough.
Scoop tablespoon-sized portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
Flatten each cookie slightly with the back of a spoon or your fingers to form biscuit shapes.
Bake in the preheated oven for 10 to 12 minutes or until the edges are golden brown.
Remove the biscuits from the oven and allow them to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Store in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
1323 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.2 g | 130% | |
| Saturated Fat | 25.2 g | 126% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 282 mg | 94% | |
| Sodium | 1186 mg | 52% | |
| Total Carbohydrate | 193.7 g | 70% | |
| Dietary Fiber | 30.2 g | 108% | |
| Total Sugars | 7.8 g | ||
| Protein | 46.0 g | 92% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 342 mg | 26% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 651 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
