The Keto Baking Mechanic™ — Recipes

5 Delicious Ways to Use Your Low Carb Sourdough Discard

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Keto and Low Carb Breads and Baked Goods

Use the Basic Biscuit Recipe for all these Low Carb High Protein Sourdough Discard Biscuit variations. Here are just 5 ideas on how to use your Sinless Sourdough™ living (coconut + almond flour) starter.

https://sinlesssourdough.com/shop/

The Foundation

Basic Biscuit Recipe

Equipment Needed

• Baking sheet
• Parchment paper
• Mini mixer or blender
• Large mixing bowl
• Rubber spatula
• Small bowl for egg wash
• Pastry brush
• Cooling rack

Ingredients

• ½ cup Sinless Sourdough™ living starter (almond & coconut flours combo)
• 1 cup 4% fat cottage cheese
• 2 eggs
• 2 teaspoons apple cider vinegar (optional)
• 2 cups almond flour
• 3 tbsp psyllium (+ 1 tbsp more if needed)
• 1 teaspoon salt
• 2 tsp or 1 tablespoon baking powder (for heavy added ingredients)
• 1 egg (for egg wash)

Let’s Bake

Instructions

1. Preheat your oven to 375°F (180°C) and line a baking sheet with parchment paper

3. In a mini mixer or blender combine the Sinless living starter, cottage cheese, eggs, and apple cider vinegar
4. Transfer to a large mixing bowl
5. Add almond flour, psyllium, salt, and baking powder. Mix into a moist dough
6. If the dough is too wet, add one tbsp at a time of psyllium
7. If the dough is too dry, add 1 tbsp at a time of milk (cow’s, almond, coconut)
8. Shape moist dough into a ball, pulling in all pieces
9. Cover the bowl with a clean dish towel
10. Refrigerate, letting the dough stiffen for 30 to 60 minutes
11. The dough will now be firmer and will hold together when molded
12. Divide the dough into 6 equal portions
13. Roll each portion into a ball
14. Slightly flatten each ball into a mini hockey-puck shape and set on parchment
15. Whisk the egg. Brush egg wash on top of each biscuit
16. Bake for 25 to 30 minutes or until golden
17. Remove from oven and immediately transfer to a cooling rack
18. Enjoy!

Make It Your Own

5 Ways to Use Your Sourdough Discard

1. Cheddar, Garlic and Chive Biscuits (Makes 6)

Ingredients

• 1 batch Low Carb High Protein Sourdough Discard Biscuit Dough
• ½ to 1 cup shredded sharp cheddar cheese
• 2 tablespoons fresh chives, finely chopped
• 1 bulb garlic, peeled and cloves roasted

Instructions

1. Preheat the oven to 375°F (180°C) and line a baking sheet with parchment paper
2. Fold into the biscuit dough the cheddar, chives, and roasted garlic
3. Divide dough into 6 equal portions
4. Roll each portion into a ball
5. Slightly flatten each ball into a mini hockey-puck shape and set on parchment
6. Whisk the egg. Brush egg wash on top of each biscuit
7. Spray the tops of the biscuits with oil spray to seal toppings into dough (optional)
8. Bake for 25 to 30 minutes or until golden
9. Cool on wire rack
10. Enjoy!

2. Bacon and Parmesan Biscuits (Makes 6)

Ingredients

• 1 batch Low Carb High Protein Sourdough Discard Biscuit Dough
• ½ to 1 cup freshly grated Parmigiano cheese
• ¼ cup cooked bacon, chopped
• 2 tbsp fresh parsley, chopped
• 1 teaspoon freshly ground black pepper

Instructions

1. Preheat the oven to 375°F (180°C) and line a baking sheet with parchment paper
2. Fold into the biscuit dough the Parmigiano cheese, bacon, parsley, and black pepper
3. Divide dough into 6 equal portions
4. Roll each portion into a ball
5. Slightly flatten each ball into a mini hockey-puck shape and set on parchment
6. Whisk the egg. Brush egg wash on top of each biscuit
7. Spray the tops of the biscuits with oil spray to seal toppings into dough (optional)
8. Bake for 25 to 30 minutes or until golden
9. Cool on wire rack
10. Enjoy!

3. Roasted Garlic and Herb Biscuits (Makes 6)

Ingredients

• 1 batch Low Carb High Protein Sourdough Discard Biscuit Dough
• 1 bulb garlic, peeled, roasted
• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon fresh thyme, finely chopped

Instructions

1. Preheat the oven to 375°F (180°C) and line a baking sheet with parchment paper
2. Fold into the biscuit dough the roasted garlic, rosemary, and thyme
3. Divide dough into 6 equal portions
4. Roll each portion into a ball
5. Slightly flatten each ball into a mini hockey-puck shape and set on parchment
6. Whisk the egg. Brush egg wash on top of each biscuit
7. Spray the tops of the biscuits with oil spray to seal toppings into dough (optional)
8. Bake for 25 to 30 minutes or until golden
9. Cool on wire rack
10. Enjoy!

4. Jalapeño and Cheddar Biscuits (Makes 6)

Ingredients

• 1 batch Low Carb High Protein Sourdough Discard Biscuit Dough
• ¾ cup + ¼ cup shredded sharp cheddar cheese
• 1-2 fresh jalapeños (chop half and slice the other half for topping)
• 2 tablespoons fresh cilantro, finely chopped
• 1 teaspoon cumin
• 1 teaspoon freshly ground black pepper

Instructions

1. Preheat the oven to 375°F (180°C) and line a baking sheet with parchment paper
2. Fold into the biscuit dough ¾ cup cheddar, chopped jalapeños, cilantro, cumin, and black pepper
3. Divide dough into 6 equal portions
4. Roll each portion into a ball
5. Slightly flatten each ball into a mini hockey-puck shape and set on parchment
6. Whisk the egg. Brush egg wash on top of each biscuit
7. Garnish the top of each biscuit with remaining cheddar and slices of jalapeños
8. Spray the tops of the biscuits with oil spray to seal toppings into dough (optional)
9. Bake for 25 to 30 minutes or until golden
10. Cool on wire rack
11. Enjoy!

5. Parmesan and Sun-Dried Tomato Biscuits (Makes 6)

Ingredients

• 1 batch Low Carb High Protein Sourdough Discard Biscuit Dough
• 1 cup freshly grated Parmigiano cheese
• 2 tablespoons sun-dried tomatoes, chopped (packed in oil or water)*
• 1 tablespoon fresh basil, chopped
• ¼ teaspoon black pepper

*If sun-dried tomatoes are dried, soak first in water or oil until soft (a few hours).

Instructions

1. Preheat the oven to 375°F (180°C) and line a baking sheet with parchment paper
2. Fold into the biscuit dough the parmesan, sun-dried tomatoes, basil, and black pepper
3. Divide dough into 6 equal portions
4. Roll each portion into a ball
5. Slightly flatten each ball into a mini hockey-puck shape and set on parchment
6. Whisk the egg. Brush egg wash on top of each biscuit
7. Garnish the top of each biscuit with remaining cheddar and slices of jalapeños
8. Spray the tops of the biscuits with oil spray to seal toppings into dough (optional)
9. Bake for 25 to 30 minutes or until golden
10. Cool on wire rack
11. Enjoy!

By the Numbers

Nutritional Values Per Biscuit (Based on 6)

Note: Please note that these nutritional values are estimates based on average ingredient measurements and general nutritional information. The actual values may vary depending on the specific brands of ingredients used, variations in serving sizes, and exact measurements. Use these values as a guide only.