Low Carb Cranberry Biscuits with Orange Glaze
3.1g
Net Carbs
3.2g
Protein
9.6g
Fat
2.7g
Fiber
119
Calories
Cooking tip: Be gentle with this batter and you will be rewarded with fluffy and tender biscuits. These biscuits are fluffy because of the leavening powder of baking powder in combination with apple cider vinegar. If overmixed, it will activate the baking powder too early, and the biscuits can end up dense and flat. So mix just until all the flours are moist, gently fold the chopped cranberries in, and gently scoop the batter onto the baking sheet. With the appropriate care, these will keep their fluffiness and fall apart with each bite!
Ingredients:
- 2 lrgs raw egg USDA
- 1/2 cup almond flour, super finely ground, gluten free King Arthur Flour
- 6 tablespoons coconut flour Arrowhead Mills
- 1/2 teaspoon table salt USDA
- 7 tablespoons sugar free powdered monkfruit sweetener with erythritol, Lakanto
- 5 tablespoons butter, unsalted USDA
- 1 tablespoon baking powder, low sodium USDA
- 1/2 teaspoon xanthan gum Bob's Red Mill
- 1/2 cup almond milk, unsweetened FNDDS
- 1/4 cup flaxseed meal Bob's Red Mill
- 2 tablespoons fresh orange juice USDA
- 1 tablespoon cider vinegar USDA
- 1 cup frozen cranberries Stahlbush
- 1 tablespoon fresh orange peel USDA
Directions:
- Allow eggs to come to room temperature and melt ¼ cup butter and cool.
- Preheat oven to 400°F.
- Into a large bowl, sift together almond flour, coconut flour, 2 tablespoons powdered sweetener, baking powder, xanthan gum and salt. Whisk in the ground flaxseeds until evenly combined.
- In a small bowl, whisk together the almond milk, eggs, and vinegar.
- Pour melted butter into the large bowl with the flours, then add the almond milk mixture. Stir gently until everything is just mixed- do not overmix. Gently fold in roughly chopped cranberries.
- Onto a baking sheet, portion a scant ¼ cup batter, forming 12 biscuits gently to be at least 1-inch high. For best results do not press the batter into the measuring cup but allow the batter to keep its fluffiness.
- Bake for 15 minutes, or until the tops are beginning to brown, watching the bottoms to ensure they do not burn.
- While the biscuits are baking, in a small bowl use a fork to mix together remaining 1 tablespoon melted butter, orange juice and remaining 5 tablespoons powdered sweetener. While biscuits are warm, evenly top each with about 1 teaspoon orange glaze, and evenly sprinkle with orange zest. One biscuit as described is one serving.
