Sunday, April 17, 2016

Lemon Poppy Breakfast Biscuits

I am having a hard time finding pre-made low carb breakfast alternatives.  Eating Egg Beaters every day, regardless of how I gussy-up the concoction, is getting boring.  

So I turned to my trusty friend, the Internet, and found many good alternatives, including the recipe below adapted from the blog, 

All I can say is oooooh baby.  These little low-carb morsels of lusciousness are so incredibly good and at about 4.5 grams of carbohydrates, they definitely make the quick breakfast, low-carb cut!

Sorry Egg Beaters.

You can find almond flour and coconut flour in the organic section of most supermarkets or in Trader Joe's or Whole Foods.

Lemon Poppy Breakfast Biscuits

3/4 cup almond flour
1/2 cup coconut flour
3 tbsp poppy seeds
1 tsp baking powder
1/8 tsp salt
6 ounces cream cheese, softened (I used half sour cream and half cream cheese)
1/2 cup confectioners sugar or stevia
1 large egg, room temperature
Zest of one lemon
2 tbsp lemon juice

Preheat oven to 325F and line a large baking sheet with parchment paper.  In a medium bowl, whisk together the almond flour, coconut flour, poppy seeds, baking powder and salt.  In a large bowl, beat cream cheese, sweetener, egg, lemon zest, lemon juice and stevia extract. Beat in almond flour mixture until well combined.  Form by hand into 8 to 10 even balls. Flatten with the palm of your hand to about 1/2 inch thick circles. Bake about 20 minutes, until set and just barely brown around the edges. Remove and let cool on pan.

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