Quick Almond Biscuits – Carb Count Free

Are you craving a biscuit but don’t want to have to work out the carb count? Then these quick almond biscuits are just what you have been looking for. Easy to make, gluten and refined sugar-free, these soft cookie like biscuits are the ultimate in diabetic carb count free snacks!

Almond biscuits are a delicious and versatile treat that can be enjoyed at any time of day. Whether you’re looking for a quick breakfast on the go or an afternoon snack, these biscuits are sure to satisfy you. But the major bonus is that they are totally carb count free! This means all the usual weighing and figuring out what ingredients to count for doesn’t have to happen and you can simply enjoy them!

With their nutty flavour and soft, delicate texture, these quick almond biscuits only need a few ingredients and can are incredibly easy to make – even for the less experienced bakers! They are incredibly versatile as well, so you can experiment and add a whole host of different flavours to the dough. go to recipe variations to discover some of my favourite suggestions.

Why use almond flour instead of wheat flour?

Since my daughter was diagnosed with type 1 diabetes, almond flour or ground almonds have become an absolute staple in our kitchen.

The main reason for this is that we don’t have to carb count for it. This has meant that my daughter has been able to enjoy cakes and biscuits without the need to give any insulin alongside them, which may sound like a small thing but sometimes it can really make a difference for her. This has only been possible however when we have used sugar alternatives as well.

What is the difference between ground almonds and almond flour?

Almond flour involves a blanching process to remove the skins of the almonds before being finely ground into a flour. Whereas ground almonds are a coarser version of almond flour and they tend to be ground with their skins still on. Ground almonds can also be called almond meal.

I find both types are very interchangeable, so use whichever you prefer and can easily buy.

You can find a list of my recommended products that I use on my shop page!

What’s so good about almond flour?

Almond flour or ground almonds can almost be used like traditional wheat flour. It does give a different feel to your bakes for example they can be a little denser and your biscuits are a bit more cake-like. But with the right methods, you can create some delicious low-carb treats.

Alongside it being a carb-count-free flour it is also:

• Gluten-Free
• Packed with nutrients, particularly Vitamin E and Magnesium
• High in healthy fats and fibre
• Has a low Glycemic Index meaning it releases sugar slowly into your bloodstream

Baking with Almond Flour

This article looks into the benefits of using almond flour in baking and for diabetes management, how to use it, along with plenty of top tips.

Read Now

Baking with a sugar substitute

In this recipe, I use a white sweetener, xylitol. This is a nutritive 1:1 substitute for sugar and I find it works really well in baking and cooking.

This is my sweetener of choice due to its low glycaemic index, it doesn’t have a funny taste profile and we found that it doesn’t cause a rise in blood glucose levels.

You could also use an erythritol-based sweetener if you prefer. This is also a 1:1 sugar replacement and doesn’t cause a rise in blood glucose levels, but I personally find it can alter the taste profile of your food.

You can find a list of my recommended products that I use on my shop page!

If you prefer to use other sweeteners like sucralose or stevia, remember to convert your quantity. Most brands have this information on their websites. And if you would like to read more on different sugar substitutes and diabetes then make sure to read this post:

Sugar Substitutes and Diabetes Management

The world of sugar substitutes and type 1 diabetes can be confusing. This guide explores substitutes in the UK and diabetes management

Read Now

However please also feel free to use good old-fashioned caster sugar if that is your preference. Just remember to carb count for it!

Don’t be afraid to experiment with different sweeteners and quantities in my sweet treat recipes. It may take a few attempts to find your preference as we all have different palates.

Ingredients for quick almond biscuits

• Ground almonds/ almond flour
  • A great gluten-free alternative to wheat flour
  • This flour adds a lovely nutty flavour and is a great no carb-count option for cakes and biscuits
  • See above for more info
• Baking Powder
  • I use gluten-free
  • Essential for adding air and lightness to your bake
• Sugar alternative
  • I used Xylitol but you could also use erythritol
  • See above for recommendations and suggestions
• Eggs
  • A key component to any bake and should be free-range if you can
• Butter
  • Helps to bind the ingredients
• Almond essence
  • An artificial flavour enhancer
  • Adds extra delicious almond flavour

Equipment Needed

Spatula / Mixing spoon

Measuring Spoon (tsp/ tbsp)

Mixing Bowl

Weighing Scales

Baking Tray

Cooling Rack

How to make quick almond biscuits

These almond flour biscuits are quick to make and can be hand mixed without the need for any particular equipment or fuss.

Start by preheating your oven to 200C / 180C fan and prepare a baking tray with greaseproof paper.

Next in a large bowl mix together the almond flour, baking powder and xylitol. Then in a separate bowl whisk the eggs, melted butter, almond essence and orange zest.

Add the wet mixture to your dry and mix to combine into a soft dough

Using a tablespoon, scoop out a spoonful of the mixture and lightly roll into a ball and place it on the baking sheet.
Repeat this process another 11 times. Then using something with a flat round surface (I used a coffee press) lightly press the biscuits to form a circular cookie shape. You can also use your fingers for a more rustic looking cookie.

Gently press some flaked almonds onto the top of each biscuit and then place the tray in the preheated oven to bake for 15 minutes or until the biscuits have a light golden colour.

Leave them to completely cool on the tray before transferring them to a cooling rack.

Recipe Variations

The almond cookies are delicious just as they are but this basic recipe is incredibly versatile and can be adapted to suit lots of other flavour combinations.

Here are a few suggestions you could try:

Orange, Lemon or Lime – the pairing of the sweet almond and tangy zest gives these cookies a refreshing twist.

Spices – Try adding a tsp or 2 of mixed spice or cinnamon for a warmer earthier sweet flavour to your biscuits

Chocolate – Adding cocoa powder and chocolate chunks to your basic almond biscuit recipe is a great way to create a rich, indulgent treat.

Almond Flour Chocolate Chip Cookies

Gluten-free with a lower carb count

Coconut – Mixing unsweetened shredded coconut into your almond biscuit dough adds texture and a slightly tropical flair to this classic cookie recipe.

Pistachio – Swap out some (or all) of the almonds in your recipe for pistachios! This variation gives the cookies an earthy yet slightly sweet flavour. Blitz the pistachios in a blender first to make a fine nut flour

Cheese – This recipe is so versatile you can even make a savoury biscuit version, perfect for all occasions.

Try this delicious gluten-free and carb count-free Easy Savoury Cheese Biscuits recipe.

Whichever variation you choose, almond biscuits are sure to become a staple in your baking repertoire. They are easy to make, versatile, and always delicious!

If you liked this recipe, then take a look at these other delicious and nutritious recipes that are blood sugar-friendly and beneficial for managing diabetes

Tips for Making Quick Almond Biscuits Perfectly Every Time

Here are some of my top tips for making the best batch of almond biscuits every time:

• Proper measurement and mixing of ingredients – As with all recipes the most reliable way to ensure the best results is to accurately weigh and follow the steps below. I always use weighing scales to help with this.
• Baking time and temperature – Ovens vary in temperature and how they cook so keep an eye on your biscuits to determine if they need longer or less time in the oven. I often start checking 5 minutes before with any recipe. These biscuits should have a light golden colour when they come out of the oven.
• Leave the biscuits to cool on the baking tray – These biscuits are very soft when they are hot so leave them to cool on the baking tray before you move them to a cooling rack to completely finish cooling.

How to store the Quick Almond biscuits

You can store these chocolate chip cookies happily in an airtight container for up to 4-5 days. Although i would be amazed if they lasted that long!

You can also freeze the cooked cookies which is great if you want to batch cook so that you can grab them as you want them.

To freeze them pop the cookies onto a baking tray but make sure they aren’t touching. Once fully frozen you can then put them in an airtight container or bag for up to 1 month.

Diabetes Note

These delicious quick almond biscuits are a zero carb count option for us! But as always you know best what ingredients to count for.

Carb Counting

The overall carb count for each individual biscuit is 0 grams!!!

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Quick Almond Biscuits – Carb Count Free

Recipe by Michelle

Are you craving a biscuit but don’t want to have to work out the carb count? Then these quick almond biscuits are just what you have been looking for!

Course: Sweet treatsCuisine: BritishDifficulty: Easy

4 from 10 votes

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Servings

12

servings

Prep time

10

minutes

Cooking time

15

minutes

Total time

25

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 250 g 250 ground almonds/almond flour

• 2 tsp 2 baking powder

• 45 g 45 xylitol

• 40 g 40 butter, melted

• 2 large 2 eggs

• 1 tsp 1 almond essence

• Handful Handful flaked almonds for decoration

Directions

• Preheat oven to 200C / 180C fan
• Prepare a baking tray with greaseproof paper.
• In a large bowl mix together the almond flour, baking powder and xylitol.
• In a separate bowl whisk the eggs, melted butter and almond essence
• Add the wet mixture to your dry and mix to combine into a soft dough
• Using a tablespoon, scoop out a spoonful of the mixture and lightly roll into a ball and place it on the baking sheet.
  Repeat this process another 11 times.
• Using something with a flat round surface (I used a coffee press) dust with almond flour and lightly press the biscuits to form a circular cookie shape. You can also use your fingers for a more rustic looking cookie.
• Gently press some flaked almonds onto the top of each biscuit
• Place the tray in the oven and bake for 15 minutes or until the biscuits have a light golden colour.
• Leave them to cool on the tray before transferring to a cooling rack.

Equipment

• Large Food Weighing ScalesBuy Here
• Mixing BowlsBuy Here
• Silicone SpatulaBuy Here

Tips and Notes

• Make sure you leave the biscuits completely to cool, as they are too soft to handle when they are hot.
• Store in an airtight container for up to 4-5 days.
• Diabetes Note – None of the ingredients needs to be diabetic carb counted. Making these biscuits a carb count free treat. But as always you know best if there are any ingredients that you should count for.

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