Biscuits, Almond/Flax
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 223.3
- Total Fat: 19.2 g
- Cholesterol: 46.5 mg
- Sodium: 230.0 mg
- Total Carbs: 7.3 g
- Dietary Fiber: 5.5 g
- Protein: 7.6 g
View full nutritional breakdown of Biscuits, Almond/Flax calories by ingredient
Introduction
Low carb, Dairy Free Low carb, Dairy FreeNumber of Servings: 8
Ingredients
-
1 cup Almond Flour
1 cup Flax Seed Meal (ground flax)
1 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp. Salt
1/4 cup Organic All Vegetable (Palm) Shortening
2 large Eggs
2 tsp Apple Cider Vinegar
Optional ingredients (not counted in the nutrition info):
1. 1 tsp onion powder, 1/2 tsp dill weed
Or:
2. Shredded cheddar cheese and fresh chopped rosemary
Or:
3. 1 tsp. Cinnamon and sweetener of choice
Directions
Preheat oven to 350F; line a cookie sheet with parchment paper.
In a medium bowl mix together the almond flour, flax meal, baking powder, baking soda and salt. (Add optional ingredients) Cut in the shortening.
In a small bowl mix the eggs and vinegar together with a fork. Then stir the egg mixture into the almond flour/ flax meal mixture until well combined. Divide into 8 portions and drop onto the parchment covered cookie sheet. Flatten each mound slightly. Bake at 350 for 15 minutes. Serve warm.
Serving Size: 1 biscuit (recipe makes 8)
Number of Servings: 8
Recipe submitted by SparkPeople user ANTIOCHIA.
In a medium bowl mix together the almond flour, flax meal, baking powder, baking soda and salt. (Add optional ingredients) Cut in the shortening.
In a small bowl mix the eggs and vinegar together with a fork. Then stir the egg mixture into the almond flour/ flax meal mixture until well combined. Divide into 8 portions and drop onto the parchment covered cookie sheet. Flatten each mound slightly. Bake at 350 for 15 minutes. Serve warm.
Serving Size: 1 biscuit (recipe makes 8)
Number of Servings: 8
Recipe submitted by SparkPeople user ANTIOCHIA.