PUMPKIN SPICE BISCUITS

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Biscuits that taste like pumpkin bread! The optional currants will cost you an extra 1.3 net carbs per biscuit. (Gluten-free, wheat-free, dairy-free, sugar-free, and low-carb.)

Ingredients:
3 cups almond flour
1 1/2 tsp baking powder
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cardamom
1/4 tsp xanthan gum
1/4 tsp salt
1/2 cup pumpkin puree or canned pumpkin
1 large egg
High-intensity sweetener, like sucralose or stevia, to equal 1/2
cup sugar
2 tsp black strap molasses or yacon syrup
3 tbsp. dried (zante) currants, optional, but really good!

Directions:
Preheat oven to 350° F. Grease a baking sheet or line with parchment paper and grease the paper also.

In a medium bowl, whisk together almond flour, baking powder, ginger, cinnamon, cardamom, xanthan gum, and salt until blended. In another bowl, whisk together pumpkin puree, egg, sweetener, and molasses or yacon. Add dry flour mixture and stir with a spatula or wooden spoon to make a stiff dough. Stir in currants, if using.

With greased fingers, form the mixture into 12 to 14 balls. Flatten each ball of dough to 1 inch in thickness and 2 inches across and place on baking pan about 2 inches apart.

Place on middle rack in oven and bake for about 25 minutes or until golden brown and firm to the touch. Test a biscuit by cutting it open. Return pan to oven for a few minutes more if it is too moist inside and make a note of the cooking time required in your oven. Serve hot with butter.

Per each of 14:
151 calories; 5.7g protein; 12.6g fat; 3.3g fiber: 6.6g total carbs; 3.3g net carbs

NOTE: Yacon syrup can be used in place of molasses in this recipe. I didn’t list it first because it is not easy to find, it can be expensive, and none of my data bases give nutrition information for it, but I think it must surely be lower in carbs than molasses. (Xylitol “honey” is another option.)

The Live Super Foods site (livesuperfoods.com) says, “Yacon root is considered the world’s richest source of fructooligosaccharide (FOS), a unique type of sugar that can’t be absorbed by the body. FOS acts as a prebiotic, serving as food for the “friendly” bacteria in the colon, and preclinical studies have indicated that consumption of FOS may help increase bone density and protect against osteoporosis. Because the sugar in yacon is mostly FOS, the syrup is low in calories and is a good sweetener for use by dieters and diabetics.”

Nourished; a Cookbook for Health, Weight Loss, and Metabolic Balance > http://tinyurl.com/mq42koa

(c) 2013, Judy Barnes Baker, www.carbwarsblog.com

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0 Comments:

  1. Those look beautiful, lady!

  2. Wow, looks and sounds amazing!!

  3. These biscuits look terrific. I am going to make some right away. Thanks for the great recipe. I have both your books and refer to them often.

  4. Thanks for the comment, Ditamac MI/FL. I'm glad you found my books useful!

  5. These pumpkin spice biscuits look like the real deal, they seem healthy too hehe 🙂

  6. Hi Harriet, thanks for the comment.

    I had 2 biscuits with lots of butter and sugar-free peach jam last night. I was still very full from dinner and thought I'd regret having such a big snack, BUT I weighed myself this morning and I didn't gain an ounce!

  7. Can you use something besides molasses or yacon? Don't usually have either one.

  8. Anonymous, honey would work if you prefer. Or you could try sugar-free maple syrup or xylitol "honey" if you don't want to add carbs.

  9. I just made these and they are good, but don't taste very pumpkin-y. Can I use more pumpkin and, if so, would I cut down the flour? I think I'll also add more of the spices next time.
    Thanks.

  10. Hi Dianne. I'd try just adding a couple more tbsp. of pumpkin and extra spices first. The spices may make it seem more "pumpin-y" without messing up the ratio of the ingredients.

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