Low Carb Elegant Biscuits

Quick to make and delicious, each biscuit has 5.1 grams of carb. The biscuits freeze well and they are great toasted. If you like biscuits sweet, add 5 packets of Splenda sugar and adjust carb count.

PREPARATION TIME: 10 minutes.

BAKING TIME: 11 to 15 minutes.

SERVING SIZE: one biscuit.

AMOUNT PER SERVING: 5.1 grams of carb, 10.9 grams of protein.

NUMBER OF SERVINGS: 10.

	Ingredients	CHO (g)	PRO (g)
1⁄3	cup vital wheat gluten flour	7.5	34.7	Buy here
1⁄4	cup unbleached, all-purpose wheat (white) flour	23.0	3.0	Buy here
1⁄4	cup soy protein powder	0	16.0	Buy here
1⁄4	cup whey protein powder	3.0	20.0	Buy here
1	cup whole almond meal	12.0	24.0	Buy here
1	teaspoon baking powder	1.2	0	Buy here
11⁄2	ounces butter, soft	0	0
1	egg	0.6	6.0
6	tablespoons light cream	2.4	1.8
2	tablespoons whole almond meal	1.5	3.0
	Total	51.2	108.5

Preheat oven to 300˚F or 325˚F. Have ready one large, nonstick, heavy-gauge metal cookie sheet.

Put the first six ingredients in a medium mixing bowl and mix well. Cut the butter into the dry mix in small chunks. Disperse the butter evenly with a pastry cutter or use your fingertips to get a crum- bly mix (it takes a few seconds). In a small bowl stir together the egg and cream. Add to the dry mix. Stir lightly with a fork just to moisten. Continue by hand. Mix only until the dough barely sticks together. This is important. (Too much kneading results in dry and less flaky biscuits.) The dough should be soft.

Sprinkle 1 tablespoon of ground almonds on a cutting board or the countertop. Put the biscuit dough in a single slab on top of the nuts. Sprinkle another tablespoon of ground almonds on top of the dough. Pat dough down to about 3⁄4-inch thickness. Cut 10 biscuits with a 2-inch biscuit cutter. You can also shape the biscuits by hand. Use a spatula to lift the biscuits onto the cookie sheet. Bake for about 11 to 15 minutes or until light golden.