SUGAR & DAIRY FREE KETO MATCHA BISCUITS
Prep time
Cook time
Total time
Double take for these delightful matcha biscuits. Two recipe options. Plus Royal Icing made easy.
Author: Antya
Recipe type: Biscuits & Cookies
Cuisine: Ketogenic. Sugar Free. Dairy Free. Low Carb. LCHF. Grain Free. Gluten Free.
Yield: 11 biscuits
Ingredients
Option 1 (Dairy-Free + Nut-Free)
- 30g fine coconut flour (U.S. option HERE)
- 20g oat fibre (U.S. option HERE)
- 40g erythritol (U.S. option HERE)
- ¼ tsp pure stevia powder (U.S. option HERE)
- 1 tsp matcha tea powder (U.S. option HERE)
- 20g coconut oil (U.S. option HERE)
- 20g cacao butter (U.S. option HERE)
- 40g egg white (from extra large egg)
Option 2 (Dairy-Free + Egg-Free)
- 50g fine coconut flour
- 30g fine almond flour (U.S. option HERE)
- 40g erythritol
- ¼ tsp pure stevia powder
- 1 tsp matcha tea powder
- 30g coconut oil
- 20g cacao butter
Royal Icing
- 22g egg white (1/2 the albumen of 1 egg)
- ½ tsp lemon juice
- ¼ tsp glycerine (U.S. option HERE)
- 80g powdered erythritol (U.S. option HERE)
Instructions
To Make Option 1 (11 biscuits):
- pre-heat oven to 150°C static.
- mix dry ingredients; melt coconut oil and cacao butter and let cool, then add to the dry mix.
- lightly whip egg white and combine.
- form a dough and place it over a piece of cling film; dust with a little coconut flour to stop it sticking; cover with another piece of cling film and flatten with a rolling pin to about 5mm thickness.
- cut our shapes using a cookie cutter (I used THIS; U.S. option HERE), reworking the remaining dough until you obtain 11 biscuits.
- place them on an oven rack lined with parchment paper and bake them for 10-12 mins - or until just starting to become golden around the edges; leave to cool inside - oven door open.
To Make Option 2 (9 biscuits):
- mix dry ingredients; melt coconut oil and cacao butter and let cool, then add to the dry mix.
- scoop the mixture over a sheet of cling film and shape it into a ball (it will be sand-like), then chill it for 30 mins.
- pre-heat oven to 150°C static.
- place the chilled dough over a piece of cling film; cover with another piece of cling film and flatten with a rolling pin to about 7mm thickness (it will be quite crumbly so use the cling film to help keep it together).
- cut out shapes using a cookie cutter, reworking the remaining dough until you obtain 9 in total.
- chill the biscuits for 15 minutes.
- place them on an oven rack lined with parchment paper and bake them for 10-12 mins - or until just starting to become golden around the edges; leave to cool inside - oven door open.
To Make the Royal Icing:
- using an electric hand-held balloon whisk (U.S. option HERE), beat egg white, lemon juice and glycerine until frothy, then add powdered erythritol and whip for a few seconds until firm; check consistency and add a little more lemon juice if necessary - should be of piping consistency.
- add a little food colouring paste if required, then transfer to a piping bag with 2mm round nozzle and decorate your cooled biscuits; the Royal Icing will air dry quite quickly.
Notes
Use 1-2 tsp of matcha tea powder, or more, depending on whether you prefer a mild matcha flavour or a more prominent one.
Option 1 creates more biscuits because the ‘dough’ can be rolled out more thinly.
The best way to measure the egg white is to beat it first, weigh it, then use the 22g needed.
You will obtain way more Royal Icing than you’ll need. I recommend you go easy with the icing, or your biscuits will be sickly sweet.
Store the biscuits, whether iced or not, on your kitchen counter, where they'll remain hard for several days - no need to cover.
Macros for Option 1 (whole batch values): Kcal 438; F 41g; TC 34g; f 31g; NC 3g; P 9.8g. If you obtain 11 biscuits, the macros for each is in the Nutrition box. If you obtain fewer or more biscuits, divide the batch values above by the number of biscuits you obtained.
Macros for Option 2 (whole batch values) Kcal 670; F 57g; TC 30.4g; f 23.7g; NC 6.7g; P 22.5g.
If you obtain 9 biscuits, the macros for each is: Kcal 75g; F 6g; TC 3.37g; f 2.63g; NC 0.75g; P 2.5g. If you obtain fewer or more biscuits, divide the whole batch values by the number of biscuits you obtained.
The only way to ensure accurate measurement of ingredients is with Metric Kitchen Scales. Click HERE for the ones I use, or HERE for U.S. alternative.
Option 1 creates more biscuits because the ‘dough’ can be rolled out more thinly.
The best way to measure the egg white is to beat it first, weigh it, then use the 22g needed.
You will obtain way more Royal Icing than you’ll need. I recommend you go easy with the icing, or your biscuits will be sickly sweet.
Store the biscuits, whether iced or not, on your kitchen counter, where they'll remain hard for several days - no need to cover.
Macros for Option 1 (whole batch values): Kcal 438; F 41g; TC 34g; f 31g; NC 3g; P 9.8g. If you obtain 11 biscuits, the macros for each is in the Nutrition box. If you obtain fewer or more biscuits, divide the batch values above by the number of biscuits you obtained.
Macros for Option 2 (whole batch values) Kcal 670; F 57g; TC 30.4g; f 23.7g; NC 6.7g; P 22.5g.
If you obtain 9 biscuits, the macros for each is: Kcal 75g; F 6g; TC 3.37g; f 2.63g; NC 0.75g; P 2.5g. If you obtain fewer or more biscuits, divide the whole batch values by the number of biscuits you obtained.
The only way to ensure accurate measurement of ingredients is with Metric Kitchen Scales. Click HERE for the ones I use, or HERE for U.S. alternative.
Nutrition
Serving: 1 biscuit (option 1) Calories: 40 Fat: 4g Net Carbs: 0.3g Protein: 1g
Recipe by Queen Keto at https://queenketo.com/sugar-dairy-free-keto-matcha-biscuits/