Diabetic Biscuits for Breakfast
These no-roll Diabetic Biscuits are so moist, fluffy and flaky that you won’t believe how simple and nutritious they are: only 4 ingredients! #keto #glutenfree #glutenfreebiscuits #sugarfree #grainfree
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Why Diabetic Biscuits for Breakfast?
Biscuits are normally made with white flour which means their carbs are blood sugar spikers. These sugar free biscuits are made with almond flour which means they are much lower carb and are nutritious carbs and gluten free. They are also made with full fat cream cheese which helps lower the overall glycemic index of each biscuit.
What I really like about these is that you can bake them and freeze them for later use. When you reheat them they will still be moist, fluffy and flaky like they were just baked.
These biscuits recipe is no roll, meaning you don’t need a rolling pin, and without baking powder so they don’t rise . They are very similar to Popeye’s biscuits (which I love!) except these are more moist. These biscuits are also Keto, sugar free, gluten free and grain free.
A simple four ingredient biscuit recipe with butter and without shortening; what more could you ask for?!
Gestational Diabetes Diet
Breakfast is the pickiest meal of the day because you’re coming off of a fast and you have to be extra careful to not spike your blood sugar. You don’t have to worry about that with these breakfast biscuits. They provide you with plenty of fat from the cream cheese, butter and almond flour, and protein from the the cream cheese and almond flour.
Not often do you come across a no milk biscuit recipe, but this recipe does have cream cheese. You can use reduced fat cream cheese and still have a good biscuit that will not spike your blood sugar.
I normally don’t bake with just almond flour because I prefer a lighter almond taste. Normally I use almond flour and coconut flour together, but my son has a coconut sensitivity and I wanted him to eat these so I replaced a few tablespoons of almond flour with gluten free white flour to tone down the almond-y taste. It toned it down a bit, and dispersed among the whole batch it didn’t add a significant amount of carbs. Considering the good cushion of fat in these, they were still low glycemic with the added white flour.
If you’d like to give the recipe a try by just baking one, follow this recipe:
- 1 Tbsp Unsalted Butter
- 1 oz Cream Cheese
- 5 Tbsps Almond Flour
- Pinch of Salt (omit if using salted butter)
To make it Keto use grass-fed butter and a very small pinch of your preference of fine granule salt.
Only 5 net carbs, 10g protein and 35g fat. That means that you don’t have to worry about your post-meal-reading and you’ll feel satisfied until snack time.
Diabetic Biscuits for Breakfast
- 5 Tbsps Unsalted Butter
- 5 oz Cream Cheese sub Mascarpone
- 2 cups Finely Ground Almond Flour I like Red Bob Mills
- 1/2 t Salt
- Preheat the oven to 400F.
- Warm the butter in the microwave, checking it every 10 seconds, until it’s the texture of cream cheese. It’s important that the butter not melt or even reach room temperature. It must remain firm but is easier to mash if not completely cold.
- Mash the butter and cream cheese together in a bowl with a fork until well combined.
- Add the almond flour and salt and mix until completely combined. The dough will form into a ball on its own and it should not be sticky.
Shape & Bake
- Separate the dough into six even portions. Roll a portion into a ball with your hands, then press down to flatten and shape them as desired. Repeat. (If the dough seems sticky, add 1-2 Tbsps more of flour and mix well.)
- Place on a baking sheet and bake 12-18 mins, until golden brown.