Diabetic “Billion Dollar” Buttery Biscuits (Low-Carb)
✅ Why These Work for Blood Sugar
- No white flour
- No added sugar
- High fiber from almond flour
- Healthy fats slow glucose absorption
🛒 Ingredients (Makes 8–10 biscuits)
- 2 cups blanched almond flour
- ¼ cup coconut flour
- 1 tbsp baking powder
- ½ tsp salt
- ½ tsp garlic powder (optional but delicious)
- 2 large eggs
- ½ cup full-fat sour cream
- ¼ cup melted butter
- ½ cup shredded mozzarella (helps texture & structure)
Optional “buttery topping”
- 2 tbsp melted butter
- Pinch salt + parsley
🥣 Instructions
1️⃣ Prep
- Line your crockpot with parchment paper.
- Preheat on HIGH for 10–15 minutes.
2️⃣ Mix Dry Ingredients
Whisk together:
- Almond flour
- Coconut flour
- Baking powder
- Salt
- Garlic powder
3️⃣ Mix Wet Ingredients
In another bowl combine:
- Eggs
- Sour cream
- Melted butter
Stir until smooth.
4️⃣ Combine
- Fold wet into dry.
- Mix in mozzarella.
- Batter will be thick — that’s normal.
5️⃣ Shape & Cook
- Scoop biscuit mounds into crockpot.
- Leave space between each.
- Place paper towel under lid (absorbs moisture).
- Cook on HIGH for 1½–2 hours.
Biscuits are done when firm on top and golden underneath.
🔥 Optional Golden Top
Place under broiler 2–3 minutes for a browned, buttery finish.
📊 Estimated Nutrition (Per Biscuit – 8 biscuits)
- Calories: ~210
- Net Carbs: 3–4g
- Protein: ~7g
- Fiber: ~3g
- Fat: ~18g
💡 Tips for Best Texture
- Don’t skip mozzarella — it replaces gluten structure.
- Let cool 10–15 minutes before splitting.
- Toast leftovers for best flavor.
- Store in fridge up to 5 days or freeze.
