[Sticky] Low Carb Almond Shortbread Biscuits

These crunchy low carb biscuits are perfect with a cuppa!

Ingredients: 

130g Salted Butter
55g Fiber Sugar (or Xylitol, Erythritol)
180g Ultra Fine FiberFlour
1tsp Almond Essence

Method: Makes 20 biscuits / Prep Time 15 minutes – Cook Time 15 minutes

1. Soften the butter and then mix in the sugar until smooth

2. Add the almond essence

3. Add the flour and mix until a stiff dough is formed

4. Roll out on a floured surface to about ½ cm thickness

5. Use a  5cm cutter (I used a champagne flute dipped in flour) and cut out the biscuits

6. Place on a lightly greased baking tray

7. Bake at 170C/Gas 5 for about 15 minutes until lightly browned

8. As soon as they come out of the oven, sprinkle with a little extra fiber sugar

NB – If you don’t want to roll and cut the dough, just form into a sausage shape, wrap in clingfilm and place in the fridge for about 30 minutes. Then cut the biscuits with a sharp knife.

Nutritional Information per biscuit:

• 1.9g Carbs
• 5.8g Fibre
• 5.5g Fat
• 2g Protein
• 77 Kcals
• 0.12g Salt