Sometimes you just want a couple of little non-fattening cookies to go with a mid-morning or mid-afternoon (not on the same day) cup of tea or coffee. That’s what I had in mind when I came up with these quick-to-make little tea biscuits. They are under 1 carb each.

Almond Tea Biscuits

1/2 cup Almond Flour
1/2 cup Carbquick or other low carb flour
2 tablespoons Coconut Flour
1 tablespoon Vanilla Why Protein Powder (optional)
1/4 teaspoon Baking Powder
1 teaspoon Cinnamon, ground
1/2 teaspoon clove, ground
1 large Egg
1 teaspoon almond extract
3 tablespoons Almonds, sliced or flaked
1/2 cup sugar substitute

Preheat oven to 300 degrees.

In a medium bowl, mix together the flours, baking powder and cinnamon. Add egg, almond extract and sugar substitute. Stir together.

If the dough is too dry, add enough water to get a dough that will hold together. Let sit about five minutes for the coconut flour to absorb the liquid. If necessary to make a dough you can roll into balls, add a little more water and mix again.

Line a baking sheet with parchment paper. Take about a teaspoon of dough and roll into a ball. It should be about 3/4″ in diameter. Place on cookie sheet and make the next one. You should get about 20 balls from the dough. Moisten your fingers and flatten the dough out into a 1 inch circle. If you wish, you can use a moistened fork to make little ridges in the cookie. Sprinkle almond flakes on each cookie or arrange almond slivers on each cookie to decorate.

Bake for 10 to 15 minutes until just barely turning brown.

Remove to cookie rack and let cool. Store in a plastic storage bag or other airtight container.

Makes 20 cookies.
Nutrition Info: Calories: 38.4 Fat: 4.7 g Net Carbs: .9 g Protein: 1.6 g

If you use a powdered sugar substitute, such as Splenda or Equal, the carb count will be a little higher since the powder has carbs in it. The companies say less than 1 carb per packet, but exact amount isn’t stated.

If you don’t use the vanilla whey powder, use another tablespoon of the coconut flour.

POSTED BY RENE AVERETT AT 6/24/2013 5:23 PM