Low carb cream biscuits
As a father of a T1 child, there is something I would like to share with all moms and dads of little T1s (and adult diabetics too) regarding low carb cooking : don't look for a low carb recipe, make one. Most of my cooking is not from low carb or keto websites. Sure, there are some awesome recipes which help, but for a parent of a T1 kid who wants to know what options exist on low carb, the answer is almost everything. Instead of specifically looking for low carb recipes, decide what you want to make, look up regular recipes and substitute high carb with low carb ingredients wherever necessary. It might not always taste like the real thing but we know exactly what went into it and it tastes good if not exactly like the original.
There is nothing out of the world in the recipe except for a few observations on the final texture of the biscuits depending on the proportion of ingredients. There is one secret ingredient which really makes a difference, so watch out for it. Of course, the base is almond flour but there are two types that I used. One is the store bought one which is white (if you look at the food label, you can observe that the fat content is lower than that in almonds) and the other that I make at home is brown almond flour which is made by blanching, roasting, and grinding almonds. Both flours are good but the former has low fat content, so you might want to add more butter in the preparation depending on the required texture of the finished cookies. The more butter you add, the more chewy it is, less butter and it gets crispy.
Let's dive in!
Homemade almond flour is sometimes too brown but it works just as well. The point is, it doesn't have that off putting raw almond taste and is high in fat content.
Tip : Grind roasted almonds while still warm and you will get almond butter without having to add anything.
And here is the secret ingredient - vinegar. It transforms the texture drastically. Add vinegar at the end after all the ingredients are added and mixed. If baking powder and vinegar come in direct contact, they react. It's better if the reaction happens uniformly throughout the dough.
Tip : I'm old school and I look for ways to reduce the carb content in small ways. I try and separate the milk from the cream, as milk would spike BG. I put the cream in the refrigerator for a few days (don't freeze) and the cream and milk separates. When you squeeze first, thick cream comes out, immediately followed by milk. I squeeze the cream into a pan for use and drain the milk in the sink.
If you don't have the time to put cream in the refrigerator for few days, put it in the deep freezer for 40-60 minutes. Make sure it doesn't freeze, just thickens. If you don't want to do all this and simply want to skip this step, you could.
There could be several variations of this recipe and more interesting treats that come out of similar ingredients, I look forward to sharing these recipes soon!