Low Carb Whole Wheat Peanut Butter Biscuits
Indulge in the perfect guilt-free treat with these Low Carb Whole Wheat Peanut Butter Biscuits—soft, nutty, and delightfully satisfying! Crafted with a wholesome blend of whole wheat and almond flour, these biscuits are naturally low in carbohydrates while delivering hearty flavor and texture. The unsweetened peanut butter adds a rich creaminess, beautifully balanced by a hint of vanilla and a touch of low-carb sweetener like erythritol. Quick and easy to make in under 30 minutes, these biscuits are ideal for a healthy breakfast, snack, or dessert. With their fork-pressed crosshatch pattern and golden edges, they’re as pretty as they are delicious. Whether enjoyed fresh out of the oven or stored for later, these biscuits are a versatile and nutritious option for any low-carb lifestyle!
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Ingredients
- 1 cup Whole wheat flour
- 0.5 cup Almond flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Unsweetened peanut butter
- 0.25 cup Unsweetened almond milk
- 1 large Egg
- 0.25 cup Granulated erythritol (or low-carb sweetener of choice)
- 1 teaspoon Vanilla extract
Directions
Step 1
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2
In a medium mixing bowl, whisk together the whole wheat flour, almond flour, baking powder, and salt until well combined.
Step 3
In a separate large mixing bowl, combine the peanut butter, almond milk, egg, erythritol, and vanilla extract. Mix until smooth and creamy.
Step 4
Gradually add the dry ingredients to the wet ingredients, stirring until a soft dough forms. Avoid overmixing.
Step 5
Using a tablespoon or small cookie scoop, portion the dough into 12 equal balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
Step 6
Flatten each ball slightly with a fork, creating a crosshatch pattern on the top.
Step 7
Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. The biscuits will be soft but will firm up as they cool.
Step 8
Let the biscuits cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Step 9
Store the biscuits in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
| Serving size | (418.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1185.8 |
| Total Fat 66.8g | 0% |
| Saturated Fat 10.2g | 0% |
| Polyunsaturated Fat 2.1g | |
| Cholesterol 219.5mg | 0% |
| Sodium 1485.2mg | 0% |
| Total Carbohydrate 171.9g | 0% |
| Dietary Fiber 23.8g | 0% |
| Total Sugars 9.0g | |
| Protein 49.3g | 0% |
| Vitamin D 75.7IU | 0% |
| Calcium 315.7mg | 0% |
| Iron 8.6mg | 0% |
| Potassium 1002.9mg | 0% |
Source of Calories