Since I’ve cut wheat out of my diet, I can no longer eat some of my older biscuit recipes that used Carbalose flour or Carbquick. So I’ve been tinkering around lately with a low-carb flour mix Ouizoid on Low Carb Friends forums has developed – no flour-based ingredients. By deleting the coconut flour in her mix and adding a couple of ingredients, I’ve made a delicious 2-serving low-carb biscuit that is moist and light. Chia seeds have many health benefits and they also bring moisture to a baked product. The gel is great as a meatloaf additive as well, for moisture and as a bread replacement.
This biscuit falls somewhere between the texture of cake and your Granny’s biscuits. The surface is crusty if you brown it in the broiler a bit. I love the built-in portion control of individual or 2-serving recipes because then we don’t have any leftovers to be tempted to go back and eat later. This is quick, easy, tasty! It is not suitable until the highest (grains) rung of the OWL ladder (or Maintenance) of Atkins. With the oat fiber and whey protein, this would NOT be a suitable food for Paleo followers; Primal might enjoy if they do eat whey protein occasionally.
2 T. oat fiber (Gives them the “flour-y” taste, so don’t omit. Available at Netrition.com)
2 T. almond flour
1 T. egg white powder (I use NOW brand)
1 T. unflavored, unsweetened whey protein powder (I use NOW brand)
½ tsp. baking powder
½ tsp. glucomannan powder
2 T. grated Monterey Jack cheese
1 T. chia gel (1T. ground chia in 9T. water. Set up 5-10 min. Shake. Can refrigerate leftover gel 1 week)
1 tsp. melted unsalted butter
1 T. heavy cream mixed with 3T. water (or all low-carb milk)
DIRECTIONS: Measure the dry ingredients into a small mixing bowl. Stir well. Add in the melted butter, chia gel and cream/water mixture. Stir well to blend ingredients. Allow batter to sit for a few minutes to slightly thicken. The batter will NOT be as thick and stiff as traditional drop biscuit dough. You can either make 2 single biscuits by dividing the batter between two small ramekins or make a mega biscuit (shown in the pic above) in a small oval mini casserole dish and cut it into two smaller biscuits after it is cooked. The smaller ramekin-shaped biscuits should cook in 1 minute on HI in your microwave; the oval mega biscuit will take about 1 minute 30 seconds on HI. My microwave is 1150 watts, but they do vary in wattage. Yours may take a few seconds longer. Remove them from the microwave and gently tip out of their dish with a knife tip onto a small baking pan. Pop into the broiler and brown the top a couple minutes. Serve at once and ENJOY!
NUTRITIONAL INFO: Entire recipe (both servings) contains: (halve if eating only 1)
22.3 g fat
16.3 g carbs, 12.9 g fiber, 3.3 g NET CARBS
15.8 g protein
426 mg sodium
137 mg potassium
15% RDA Vitamin A, 12% B12, 40% calcium, 14% iron, 5% magnesium, 54% phosphorous, 23% riboflavin, 8% selenium, 12% zinc