This post may contain affiliate links. Please see my full disclosure policy for more details.
I am very aware of the number of carbohydrates I eat in each meal. I’m a carb counter–not for fun or to lose weight, but because I just have to (<– the background story, in case you missed it; more details, in case you’re curious). When your pancreas decides to call it quits, and it becomes your job to do what a normal person’s body does automatically, you start looking at food–especially carbs–differently. I’ve come to learn that eating the recommended number of carbs a “normal” person should eat is not something I can do and still be healthy. So I eat low(er) carb.
And let me tell you, in today’s society?? That is NOT easy. There are 26g carb in a cup of orange juice. A 1.5 ounce cookie is 30g carb. There are 46g of carb in a grade chai latte at Starbucks! A plate of eggplant parm at Olive Garden is 78g carb!! (And that’s not including the 2 breadsticks you want to eat, which are 26g a piece!!)
Now, I’m not saying carbs are the enemy. You need a healthy dose of them to live, period. They’re even in vegetables! But what I am saying, is that as a person with T1D, 225-325g of carb a day will slowly kill me (your mileage may vary). So per my doctor’s instruction, I try to eat fewer than 150g of carb a day.
Normally it’s not terribly hard to reach this goal. It usually means a lot of vegetables, a reasonable amount of protein, a disappointingly small amount of pasta or rice, some good fats to help feel full and forgoing dessert, or perhaps opting for a smaller portion. Limiting bread, though, is one of the hardest things for me. Sometimes, you just want bread, you know? So I did a quick Pinterest search for low carb bread options (that way I could have my bread and eat it too!) and I stumbled across this recipe by lowcarbfamily.com that looked pretty good. I’ve never done any kind of low carb baking, so I thought I’d give it a try. Here’s what happened, and how you can make it too:
- 1.5 c almond flour
- 2 Tbsp baking powder (yes, that’s 2 Tbsp)
- 2 eggs
- 1/3 c. sour cream
- 4 Tbsp melted unsalted butter
- 1/2 c. cheddar cheese, shredded
You can usually find almond flour in the “health food aisle” of your local grocer. It can be a bit pricey, so sometimes ordering it online is cheaper. If you have a gluten sensitivity/intolerance or celiac disease, then you’re probably already familiar with almond flour. For the rest of us, it’s a flour made up of ground almonds…that’s it! It’s thicker/more grainy than white flour and tastes…kinda like almonds :)
When I first tried making these biscuits I decided to make a half batch in case they were a total flop (I’m not the best baker). But while I remembered to put in only half of some called-for ingredients, I didn’t remember to do it for every ingredient. I came out with a “dough” that looked more like pancake mix that produced ugly, super gross biscuits that were too soft on the inside and burned on the outside. Thank goodness it was only a half batch, right? Well…sorta a half batch.
To make these biscuits, you’ll want to combine all of your ingredients into a bowl and stir well. The original recipe called for salt and regular butter, but I felt the biscuits came out a little salty so in my adapted recipe above, I omitted the salt and specified unsalted butter. You’ll have to decide which you like best.
I then spooned my “dough” (“batter”?) into a muffin tin (about 2 heaping tablespoons in each cup). I’d advise using a brownie bar pan instead of a muffin tin, since I think the high walls of the tin made the sides of my biscuits turn out a little more golden brown than I would have liked. And you really should use some kind of tin to bake these babies: they won’t rise/fluff up like baked goods made with regular flour do, so the tin will help them keep their shape. Don’t forget to spray with cooking spray!
Bake your biscuits at 400 F for 10-12 minutes or until your biscuits are golden brown. To figure out how many carbs are in each biscuit, take the total grams of carb from your almond flour and divide it by the number of biscuits you have. There are 36g of carb in 1.5 cups almond flour; since this recipe makes about 12 biscuits, each biscuit has about 3g carb each! Not bad!
These biscuits are pretty tasty, but don’t expect them to taste exactly like “regular” biscuits. They’re a bit more dense:
- 1.5 cups almond flour
- 2 Tbsp baking powder
- 2 eggs
- 1/3 cup sour cream
- 4 Tbsp melted unsalted butter
- 1/2 cup shredded cheddar cheese
- cooking spray
- Mix together the first 6 ingredients in a small bowl. Spoon out 2 heaping tablespoons of biscuit batter into a muffin tin or brownie pan and bake for 10-12 minutes or until golden.
Thanks for stopping by the blog today! Do you eat low carb too? What are your favorite low carb recipes?
P.S. DISCLOSURE: This post may contain affiliate links, meaning I will receive a small commission on products purchased through these links at no extra cost to you. Please see my FAQs and disclosure policy for more information. Thank you for supporting Essentially Eclectic! :)