Super Simple 2-3 INGREDIENTS Keto Sugar Free Biscuits: 1g carbs each. Probably the healthiest biscuits in the world.
Nope. It’s not a mistake. You can really make these keto biscuits – cookies, if you’re US based, with just 2-3 ingredients. Confused by the 2-3 element? Read on and it will become clear…
It all started with a jar of smooth almond butter that had been forgotten in the back of the cupboard. Its best buy date was in the not-so-distant past, and it seemed wrong to ditch it. So I took an impromptu decision to use the nut butter to bake something. Immediately. Otherwise it would have gone back in the cupboard and who knows how long it would have stayed there before I remembered it again.
I hadn’t planned to bake before seeing the forgotten almond butter jar, so I quickly decided on biscuits. They are, after all, the quickest and least messy thing to make in a hurry. Without a recipe to follow or even take inspiration from, my thinking – to begin with, was to mix the nut butter with egg, almond flour, maybe cinnamon and vanilla and possibly some butter if the mix looked too dry.
So step one was to whip out the contents of the jar and stir to amalgamate the oil that had separated.
Step two was to add an egg for its binding qualities.
I never got to step 3. As soon as I started combining the egg, the nut butter turned to a thick paste. No kidding. In literally seconds, I went from stirring thick liquid to stirring a very oily ‘dough’. That’s when I thought to myself: sometimes less is more, what if I bake it as it is and see what happens?
So I did. I quickly formed biscuits by hand and baked them.
They turned out impossibly good! My Super Simple 2-3 INGREDIENTS Keto Sugar Free Biscuits were an improvised success. My always-happy-to-oblige testers were unanimously impressed, although two of them commented that they would have preferred the biscuits to have more sweetness. I couldn’t agree more. Lovely. Crunchy on the outside with a softer middle. A nice ‘snap’ (as good old Mary Berry would say) and natural flavour. But my sweet tooth wasn’t entirely convinced.
With that first batch devoured in minutes, I wasted no time and went off to buy another jar of almond butter, eager to have another go. This time I added sweetener. Two -in fact, as I used my fail-proof erythritol + stevia combo. Again, the biscuits were amazing. Better than without sweetener, in my opinion. My testers loved them, but they were divided. Some preferred the first, unsweetened lot, some preferred this one. Oh well. You can’t always please everyone.
Since then, I have to admit to having made a batch of Super Simple 2-3 INGREDIENTS Keto Sugar Free Biscuits every week. They are so ridiculously easy, quick and gorgeous, that it’s difficult to resist making them.
Which nut butter to use for Super Simple 2-3 INGREDIENTS Keto Sugar Free Biscuits.
I’ve played around with other nut butters, including a super smooth, all natural, 100% Sicilian almond paste kindly donated by my friend Milena. She’s a super talented ice cream maker who uses only the very best, unadulterated natural ingredients she finds in Italy. It’s a real shame that Italians tend to snub sugar-free ice cream, because Milena makes fabulous almond, pistachio, chocolate, gianduja and hazelnut ice creams sweetened with stevia that is to die for! Anyway, digressing. Sorry!
The biscuits will turn out fine with just about any nut butter, but avoid cashew because it’s very high in carbs. Bear in mind that some nuts release more oil than others, so your results will vary. And don’t forget that your macros will be different as well. My preference is for almond butter. This is the one I use. You can make your own nut butter, simply by grinding and stirring nuts until they release their oil and continuing to grind and stir until you end up with a paste. Or do it the easy way -as I do, and buy it ready to use in a jar.
If you’re trying to go sweetness-free, opt for the 2 ingredient almond butter version. You may be pleasantly surprised.
- Yield: 10
- Serving: 1
- Calories: 116
- Fat: 9.8g
- Net Carbs: 1g
- Protein: 4.8g
- pre-heat oven to 180C static.
- scoop almond butter, including any oil that may have separated, into a bowl, beat with a fork, then combine the egg.
- (optional) add sweetener(s).
- wearing food grade disposable gloves (optional), form 10 walnut-size balls.
- press each 'dough' ball down on an oven tray lined with parchment paper.
- using the back of a fork, press down on the dough so as to create lines (optional).
- bake for about 12 minutes or until the edges start to become darker.
- remove from oven and allow biscuits to cool completely before handling.
For additional crunch, bake for 2-3 extra minutes (but watch closely and remove them as soon as the edges start to brown).
Metric kitchen scales are an inexpensive yet invaluable gadget to enable accurate measurement of ingredients. Store them upright in a cupboard or over your worktop and they'll only take up a tiny bit of space. Click HERE for the ones I use (UK Link). For U.S. option click HERE.
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