Banting Butter biscuits

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I follow quite a few banting groups on Facebook and it intrigues me to see people commenting as to how much they’re missing pastries, cakes and biscuits by following the low carb, high fat (LCHF)lifestyle. Those of us who have tried baking using only banting approved ingredients know that it’s not an easy feat. Let’s face it, coconut flour and almond flour just don’t have the same effect as sugary, gluten laden cake flour. The nut flours are much more expensive than regular flour so it makes experimenting with different recipes almost impossible.

As a self-confessed biscuit freak, giving up my favourite snack was not straightforward. I had to come up with an alternative, so for me trying out different “banting biscuit recipes” was imperative. After many failed attempts, I think I got it spot on this time since they’re not dry and crumbly and they taste amazing.
You will need:
180g real butter
1 cup xylitol powder
1 egg + 1 egg yolk
1 cup almond flour
1 cup coconut flour
Pinch of salt
¼ tsp Xanthum gum
¼ tsp Phsyllium husks

Cream butter and sugar till creamy and stir through egg and egg yolk. Sift in remaining ingredients and mix well till a dough ball forms. The dough will be quite moist which is absolutely fine. Leave to rest in fridge for 10 minutes. Remove from fridge and roll small pieces of dough into balls, place on a greased baking tray and flatten each ball with the back of a fork. Bake in a pre-heated oven at 180 degrees Celsius for 20-25 minutes.


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