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. Recipe created by Tracey of The Naked Diabetic
Every diabetic-friendly kitchen needs an easy-to-make, Low Carb Biscuit Recipe. These light and fluffy biscuits are a great side dish for any meal.
What you will find in this post
Table of Contents
Ingredients List
- King Arthur keto Wheat Flour
- Baking Powder
- Baking Soda
- Splenda Granulated Sweetener
- Butter
- Skim Milk (fat-free)
- Salt
Check out our regularly used Diabetic Friendly Ingredients
Reccomended Kitchen Tools
- Sifter or sieve
- Mixing bowls
- Measuring Cups
- Measuring Spoons
- Food Processor
- Silicone Pastry Mast )optional)
- Cast Iron baking pan (or similar round baking pan)
- 2 1/2 or 2.75 inch inch biscuit cutter
Helpful Tips and FAQs
Substitutions
King Arthur keto Wheat Flour Substitutions
Almond Flour – Almond flour can be used at a 1 to 1 ratio, but alterations may be needed to the liquid ingredients. Using Almond Flour will also affect the final height/rise of the muffins, bread or cake. Almond Flour is finely ground almonds (skins removed) which can also change the overall flavour. Expect a nuttier flavour with a denser texture.
Coconut Flour – Coconut flour can be used as a low-carb replacement. As with almond flour, you will need to alter the liquid ingredients. Coconut flour tends to be absorbent, meaning you may need to add extra liquid to compensate. To maintain the calorie and carb content, adding extra egg or egg whites is a good option. You may lose some of the flavour, due to the coconut flavour. The end bake will also be denser.
Carbalose Flour – This is another excellent substitution for King Arthur Keto Wheat Flour. The ratio is 1-1 with the K.A. Keto Flour. One must-do of Carbalose Flour is that you need to sift it well. Sift it at least once, but twice is better. It is a dense flour and the sifting will help to add some air and lighten it up. You may need to alter the liquid ingredients. having extra egg whites on hand makes it easy to alter liquids as you go.
All-Purpose Flour – As with most non-low-carb recipes all-purpose flour is the main ingredient. You can easily switch out the King Arthur Keto Flour with All Purpose on a 1-1 ratio. Reduce the amount of baking powder to almost half. You may also need to reduce the liquids. It is a good idea to add the liquid ingredients slowly so that if your batter seems to be getting thin, you can reduce the liquid. The use of all-purpose will increase the carbs significantly.
Sweetener
I use Splenda granulated whenever possible as it does not negatively impact my blood sugar. I find that sweeteners that contain sugar alcohols cause my blood sugar to rise. If this is not a concern for you or you have a preferred sweetener, by all means, make substitutions that suit your preferences and dietary needs. Keep in mind that substituting the sweetener may change the overall nutritional information.
Add-ins and Flavourings
Feel free to add spices, herbs or cheese to make your favourite biscuits. The addition of cheese or other ingredients will alter the final nutritional information. I have found that dried onion flakes, chives, garlic powder as well as cheddar cheese make amazing biscuits.
You may also need to increase the liquid slightly to accommodate the extra ingredients.
Storing and Freeing instructions
Store your ready-to-eat, low carb biscuits in a large Ziploc bag at room temperature for three to four days or freeze for up to 3 months.
How to Make Our Low Carb Biscuit Recipe
Our Diabetic Friendly Low Carb Biscuit Recipe
Diabetic Friendly Low carb Biscuit Recipe
Ingredients
- 1 1/2 cups King Arthur Keto Wheat Flour
- 1/3 cup All Purpose Flour
- 4 tsp Baking Powder
- 1/2 tsp baking Soda
- 1/2 tsp Salt
- 1/2 cup Butter – cold
- 3/4 cup Milk – Low fat or skim
Instructions
- Preheat your oven to (230 C) 450 °F
- Using a sieve or sifter combine dry ingredients and sift into a mixing bowl.
- Pour the dry ingredients into a food processor.
- Cut the butter into small cubes.
- Add the butter to the food processor and pulse briefly , until you have a coarse crumble.
- Pour the mixture out onto a silicone pastry mat.
- Make a well in the center of the crumbs.
- Add the milk and work it into the dough. Don't overwork the dough as this can make the biscuits dry and hard.
- Form the dough into a rectangle and slightly flatten it with a rolling pin.
- Using a 2.5 to 2.75-inch biscuit cutter, cut into 12 equally sized biscuits.
- Place in a springform pan or large cast iron skillet.
- Bake for 10 to 12 minutes or until golden.
- Serve hot.
Nutritional Information
The following information is for one biscuit from our Low Carb Biscuit recipe, using the specified ingredients.
- Calories – 120
- Total fat 6.2 gr
- Sat fat – 3.7 gr
- Total carbs – 11 gr
- Fibre – 5 gr
- Net Carbs – 6 gr
- Protein – 9.5 gr
- Sodium – 135 mg.
Nutrition information is provided as a courtesy and is automatically calculated using an online nutrition calculator. We encourage you to calculate nutrition data with your specific brand ingredients as nutritional information can vary between brands
This website may contain affiliate links. When a purchase is made through our links, The Naked Diabetic may receive a commission, at no cost to you.
