Sugar Free & Keto Olive Oil Biscuits. Dairy-Free and Vegan. Beautifully thin and crispy. 0.8g carbs each.
Not a fan of lupin flour? No problem! You can simply swap it for ground almonds, or coconut flour. The flavour will be slightly different, but they’ll be just as good. Scroll to the Recipe Notes to see alternatives, quantities and macros for each variation.
I must point out that these are not your standard Keto biscuits, because they’re much lower in calories. Still as delicious as butter-rich ones, mind you, just a lot lighter. And that’s what makes them perfectly dunk-able. If you like dunking, that is.
How to Make Sugar Free & Keto Olive Oil Biscuits
The ingredients you’ll need are: egg, extra virgin olive oil, sweetener, baking powder, arrowroot, lupin flour and ground almonds, plus vanilla extract. You could easily change the flavour by using orange extract, for example, or coffee, peppermint, lemon, etc. You could also dip half into melted chocolate and then maybe add sprinkles. Or spread some melted chocolate or buttercream between two to make sandwich biscuits.
Lupin is a keto-friendly legume, due to its extremely low-carb profile, as well as being high protein and having virtually no fat content. It does, however, belong to the same family as peanuts, so it might be wise for anyone with a severe peanut allergy to avoid lupin flour.
I’ve tested the recipe with different flours and included options in the recipe notes.
So whether you prefer coconut flour, or just ground almonds, or an even lower carb option using entirely lupin flour, there are choices for everyone. And if you don’t have specific preferences, why not try them all anyway, and see which one you prefer.
Sugar Free & Keto Olive Oil Biscuits are ready for baking in less than 10 minutes, with zero fuss and minimal equipment required.
Since I’m a fan of a biscuit or two dunked in my coffee, I bake them every single week. There’s a good chance you will too…
Enjoy!
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Sugar Free & Keto Olive Oil Biscuits
Ingredients
- 1 large egg 55g net
- 30 g erythritol (U.S. option HERE)
- ⅛ tsp pure stevia powder (U.S. option HERE)
- ½ tsp vanilla extract (U.S. option HERE)
- 30 g extra virgin olive oil (U.S. option HERE)
- 10 g arrowroot flour (U.S. option HERE)
- ½ tsp baking powder
- 20 g lupin flour (U.S. option HERE) *see alternatives in recipe notes
- 20 g ground almonds (U.S. option HERE) *see alternatives in recipe notes
Instructions
- pre-heat oven to
175 °C static and place a silicone baking mat over your oven rack. - beat egg until pale and fluffy.1 large egg
- add sweeteners and vanilla extract and whisk until you obtain a creamy, pale, mousse-like paste.30 g erythritol, ⅛ tsp pure stevia powder, ½ tsp vanilla extract
- drizzle oil on the side of the bowl whilst continuing to whisk.30 g extra virgin olive oil
- add dry ingredients and combine.10 g arrowroot flour, 20 g lupin flour, 20 g ground almonds, ½ tsp baking powder
- take a heaped dessert teaspoon of the mixture and drop it over your silicone baking mat; repeat until you have 12 mounds in total - make sure to leave room between them.
- using the back of your teaspoon, start from the centre of each heap and circle to spread and flatten each mound.
- bake for 15 minutes, until you see the edges caramelise.
- remove from oven and let cool completely before handling.
Notes
Nutrition
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Ok, I surrender… Most of it, I can change to US standard measurements…
But the killer is this: “take a heaped dessert teaspoon”…
Knowing how my Scottish great aunt, my Welsh priest friend & my Irish ancestors near & far love(d) their tea..
Am I to presume that a heaped dessert teaspoon is the same as a teaspoon?
Hahaha, thank you for making me laugh!
But I totally get that this could be confusing. Trouble is, I find it impossible to use spoon measures when using batter. And this confusion between teaspoons/tablespoons measures and actual cutlery size namesakes is precisely why I hate measuring in volume. Don’t even get me started on cups!
Anyway, to answer your question: a teaspoon measure is definitely a lot smaller than a dessert teaspoon, maybe 1/5th, at a guess. A heaped dessert teaspoon is probably more like a heaped tablespoon measure. Now I’ve probably confused you even more…
Just use a normal dessert (cutlery) teaspoon you have (not necessarily of Scottish, Irish or Welsh origin), take a big heap with it and drop it on your baking mat. Create 3 heaps across and 4 the other way, so you have 12 well-spaced mounds, then, if you have left-over batter, just add it to the smallest heaps, so they all become more or less equal. If your batter is fluid enough (a slight difference in egg size will change the consistency) the mounds will spread out on their own. If your batter is a bit more on the dense side, you’ll need to spread it outward with a circular motion, so as to flatten it whilst keeping it disc-shaped.
Trying to be helpful here… yet I’ve managed to make it sound more complicated than it is…
P.S. Get metric scales and your baking life will be a million times easier. x