Light, flaky, and buttery biscuits made with fiber-rich flours and healthy fats to keep carbs slow-digesting and blood sugar stable.
🕒 Prep & Cook Time
- Prep: 10 minutes
- Chill dough: 10 minutes
- Bake: 15 minutes
- Total: ~25–30 minutes
-
Servings: 8 biscuits
🧂 Ingredients
- 1 cup (120g) whole wheat flour
- ¾ cup (75g) almond flour
- 1 tbsp baking powder (no added aluminum)
- ½ tsp salt
- 1 tbsp erythritol or monk fruit sweetener (optional, adds balance)
- 3 tbsp (45g) cold unsalted butter or ghee
- ¾ cup (180ml) unsweetened Greek yogurt (instead of buttermilk — adds protein)
- 2 tbsp unsweetened almond milk (for consistency)
- 1 tsp apple cider vinegar (helps with fluffiness)
- Optional: 1 tbsp chia seeds or ground flaxseed for fiber boost
👩🍳 Instructions
- Preheat oven to 200°C / 400°F.
- In a bowl, mix whole wheat flour, almond flour, baking powder, salt, and sweetener.
- Cut in cold butter until crumbly (use a fork or pastry cutter).
- Stir in Greek yogurt, almond milk, and vinegar until a soft dough forms.
- Gently fold dough 3–4 times (don’t overwork it).
- Roll or pat to 1-inch thick and cut into 2½-inch rounds.
- Place on parchment-lined tray.
- Brush tops with a light layer of almond milk or melted butter.
- Bake 12–15 minutes until golden and puffed.
⚡ Nutrition (per biscuit)
| Nutrient | Amount |
|---|---|
| Calories | 145 kcal |
| Protein | 7 g |
| Fat | 9 g |
| Total Carbs | 10 g |
| Fiber | 3 g |
| Net Carbs | 7 g |
| Sugar | <1 g |
✅ Low glycemic impact
✅ High fiber & protein
✅ No refined sugar or white flour
💡 Tips for Diabetic-Friendly Baking
- Add cinnamon to help with blood sugar balance.
- Use ghee or olive oil for a heart-healthy fat source.
- Serve with sugar-free jam, nut butter, or scrambled eggs instead of syrup or honey.
- Store airtight at room temp for 2 days or freeze up to 1 month.
