Low Carb Crunchie Biscuit
Satisfy your sweet tooth while sticking to your low-carb goals with these irresistible Low Carb Crunchie Biscuits. Made with almond flour and unsweetened shredded coconut, these cookies are a gluten-free delight packed with healthy fats and protein. Sweetened naturally with stevia and spiced with a hint of cinnamon, they offer a perfect balance of flavor and crunch without the sugar spike. The addition of chopped nuts provides a delightful texture, making every bite satisfyingly crisp. Ready in under 35 minutes, these biscuits are simple to whip up and make an ideal snack or dessert for keto and low-carb enthusiasts. Perfect for meal prep, they stay fresh for days when stored in an airtight container, making them a convenient treat you’ll want to have on hand.
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Unsweetened shredded coconut
- 2 tablespoons Stevia powder
- 0.25 cup Butter
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.25 cup Chopped nuts (e.g., almonds or pecans)
- 0.5 teaspoon Cinnamon
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, combine almond flour, baking powder, and salt, mixing well to ensure there are no lumps.
Add shredded coconut, stevia powder, and cinnamon to the dry ingredients, and stir to combine evenly.
In a small saucepan, melt the butter over low heat or use a microwave-safe bowl to melt in a microwave. Allow to cool slightly.
In a separate bowl, beat the egg with vanilla extract until well combined.
Stir the melted butter into the egg mixture, then pour the wet ingredients into the bowl of dry ingredients. Stir until a thick dough forms.
Fold in the chopped nuts, mixing until they are evenly distributed throughout the dough.
Scoop small spoonfuls of dough (about 1 tablespoon each) and place them onto the prepared baking sheet, spacing them about 2 inches apart.
Flatten each spoonful of dough slightly to form a biscuit shape.
Bake in the preheated oven for 18-20 minutes or until the edges are golden brown.
Remove from the oven and let the biscuits cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the biscuits in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
1831 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.9 g | 222% | |
| Saturated Fat | 58.8 g | 294% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 351 mg | 117% | |
| Sodium | 1461 mg | 64% | |
| Total Carbohydrate | 69.6 g | 25% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 10.1 g | ||
| Protein | 46.0 g | 92% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 420 mg | 32% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 538 mg | 11% | |
*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.
