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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!

Low carb cream biscuits

If you've been craving the taste of cream biscuits and still want perfect BG, here's how to make it.



: 40 Minutes

: 2 People (8 servings of 30gm each)


100gms Almond flour brown (if you use store bought, add more butter)
30gms erythritol
5-7 microspoons stevia
20 gms butter (use double the qty of butter if using store bought almond flour)
1 egg
1/2 tsp baking soda
½ tsp vinegar
1/4 tsp cream of tartar
2gm cocoa powder (optional)
100gm Amul cream


    For biscuits:

  1. Mix all ingredients in a bowl into a thick batter but add vinegar last. Spread on a parchment paper, cut into shapes like biscuits.
  2. Preheat oven to 180 degrees and bake for 20 minutes. Let it cool and the biscuits are ready.
  3. For cream:

  4. Put 100gms cream in a pan and heat it on full flame to finish fast but ensure it doesn't burn. Keep stirring and bring down the flame if required. Add 30gms erythritol and 5 microspoons stevia
  5. Stir the mixture till it thickens. Add 1-2gms chocolate powder (optional). Take it off the heat once it is thick and creamy. Once it cools, it thickens further. You can always put it back on the heat and stir till it is thicker.
  6. Put cream on one biscuit and cover it with another. Cream biscuits or cookie cake sandwiches are ready.

Macros per serving

4.4P | 1.5C | 11.25F

This picture is from one of the experiments where we used only egg yolks, but please ignore that. Look at the flour, all dry ingredients mixed, including chocolate powder. This is how it looks. All we need to do is add one egg and mix it all up and then add vinegar.

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.

This the blanched roasted almond flour.

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.

The dough cut into biscuit shapes, ready to go into the oven.

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.

it bubbles up like this, cream with erythritol. just keep stirring till it shrinks and becomes thick.

This is the picture of the cream for making cream biscuits or the "Sunfeast bouncer" that is shown a lot on TV. I had put a little more of chocolate powder and it released all fats. we need to keep the emulsion intact. No worries even if fats are released, it is still delicious and creamy.

Here are the cream biscuits. Plain cream biscuit, chocolate flavoured cream biscuits, and for the yellow ones, i used just a little of turmeric to give that color. use just a little and you wont get any turmeric taste.

Liked this recipe? Let us know. For more low carb recipes, click here. To understand why low carb works, read this and be prepared with answers when you are encountered with common myths on low carb.

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!

Sunfeast bouncers made at home. Same cream but the layers are cake. 
Same cake recipe and same cream filling but a bit thicker. Topped with cream and gelatin and garnished with a Lilly choco chip. 


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