The following recipe was made with very basic ingredients and is awesome for when you’re trying to stick to a low FODMAP and low carb diet but are dieing for a cinnamon biscuit! 😃 I’m not going to lie this is no Cinnabon™, but when you’re on a restrictive diet anything close to the taste of a real cinnamon bun will do!
For this recipe I used Raw Almond Flour by NOW Real Food® as my base flour. Instead of using butter I used coconut oil by Ellyndale Naturals™ to enhance the flavor and richness of these low carb biscuits. As for sweetness, I used Organic Stevia by NOW Foods® as a non-caloric/no FODMAP sweetener. If you do not have IBS I would suggest using a blend of erythritol and stevia like Xylitol Plus for a more balanced sweetness.
| Prep Time | 5-10 minutes |
| Cook Time | 15-18 minutes |
| Servings |
biscuits
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Ingredients
- 2 cups Almonds Flour (I used NOW Foods® brand)
- 2.5 tsp Gluten Free Baking Powder
- 1 tsp Sea salt
- 1/3 cup avocado oil or coconut oil (I used Ellyndale Coconut Oil)
- 3 whole eggs eggs beaten
- 1 egg white egg white
- 2 tsp cinnamon
- 1 tsp pumpkin spice
- 10-12 packets Organic Stevia (I used NOW Foods® Brand)
Ingredients
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Instructions
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Mix dry ingredients together in a large bowl.
- Stir in wet ingredients.
- Scoop tablespoonfuls of the dough onto the lined baking sheet (a cookie scoop is the fastest way).
- Form into rounded biscuit shapes (flatten slightly with your fingers).
- Bake for about 15-18 minutes, until firm and golden. Cool on the baking sheet and feel free to add more stevia and cinnamon to the top of your biscuit for more flavor!
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