Low Carb Whole Wheat Peanut Butter Biscuits
Indulge guilt-free with these Low Carb Whole Wheat Peanut Butter Biscuits, a healthier twist on a classic treat that combines rich, nutty flavor with a soft, satisfying texture. Made with wholesome ingredients like whole wheat flour, almond flour, and unsweetened peanut butter, these biscuits are naturally low in carbohydrates, making them perfect for keto-friendly meal planning or refined diets. Sweetened with granulated erythritol, they deliver just the right amount of sweetness without compromising your health goals. With minimal prep time and easy-to-follow steps, these biscuits are ready in under 30 minutes—ideal for quick snacks or pairing with your morning coffee. Delight in their crosshatch design and enjoy a batch fresh out of the oven or store them for a convenient grab-and-go option throughout the week.
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Recipe Information
Ingredients
- 1 cup Whole wheat flour
- 0.5 cup Almond flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Unsweetened peanut butter
- 0.25 cup Unsweetened almond milk
- 1 large Egg
- 0.25 cup Granulated erythritol (or low-carb sweetener of choice)
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium mixing bowl, whisk together the whole wheat flour, almond flour, baking powder, and salt until well combined.
In a separate large mixing bowl, combine the peanut butter, almond milk, egg, erythritol, and vanilla extract. Mix until smooth and creamy.
Gradually add the dry ingredients to the wet ingredients, stirring until a soft dough forms. Avoid overmixing.
Using a tablespoon or small cookie scoop, portion the dough into 12 equal balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
Flatten each ball slightly with a fork, creating a crosshatch pattern on the top.
Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. The biscuits will be soft but will firm up as they cool.
Let the biscuits cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Store the biscuits in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
1186 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.8 g | 86% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 1485 mg | 65% | |
| Total Carbohydrate | 171.9 g | 63% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 9.0 g | ||
| Protein | 49.3 g | 99% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 316 mg | 24% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1003 mg | 21% | |
*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.
