5 Ideas For Low Carb High Protein Sourdough Discard Sweet Biscuits

5 IDEAS ON HOW TO USE YOUR SINLESS SOURDOUGH STARTER:

Bring your Sinless Sourdough dehydrated starter to life with a combination of coconut flour and almond flour to make these Low Carb High Protein Sourdough Discard Recipes:

5 DELICIOUS WAYS TO USE YOUR LOW CARB SOURDOUGH DISCARD FOR SWEET BISCUITS

Basic Process Overview

1. You start with the Basic Low Carb High Protein Sourdough Discard Biscuit Dough
2. Add granular sweetener to the dough for sweetness
3. Use a silicon mini brownie mold so mini shortcakes to keep their shape.
4. Serve with favourite low carb toppings

Variation For Basic Biscuit Dough Recipe (Foundation for All Sweet Biscuits)

Makes 8 Sweet Biscuits

Equipment Needed:

• Silicon cube cake mold with 8 cavities
• Mini mixer or blender
• Large mixing bowl
• Rubber Spatula
• Small bowl for egg wash
• Pastry brush
• Cooling rack

SILICONE CUBE CAKE MOLD (AMAZON CANADA)

SILCONE CUBE CAKE MOLD (AMAZON USA)

Basic Sweet Biscuit Recipe

Makes 8

Ingredients:

• 1 cup 4% fat cottage cheese
• 2 eggs
• 2 teaspoons apple cider vinegar (optional)
• ½ cup Sinless Sourdough™ living starter
• 2 cups almond flour
• 3 tbsp psyllium (+ 1 tbsp more if needed)
• 1 teaspoon salt
• 2 tsps or 1 tablespoon baking powder (add more when adding heavy ingredients)
• 1/2 cup powdered sweetener (monk fruit sweetener)
• 1 egg (for egg wash)
• Olive oil or avocado spray (optional)

Instructions

1. Preheat your oven to 375°F (180°C) and line a baking sheet with parchment paper.
2. In a mini mixer or blender combine the cottage cheese, eggs and apple cider vinegar.
3. Transfer to a large mixing bowl.
4. To the mixing bowl add ½ cup Sinless Sourdough living starter
5. Your Sinless living starter (specifically the coconut & almond flour blend) will be dry and crumbly.  That’s perfect.  Do not add water.
6. Add almond flour, psyllium, salt and baking powder and sweetener. Mix to a moist dough.
7. If the dough is too wet add one tbsp at a time of psyllium.
8. If the dough is too dry add 1 tbsp at a time of milk (cow’s, almond, coconut)
9. Shape moist dough into a ball, pulling in all pieces.
10. Cover the bowl with a clean dish towel.
11. Refrigerate, letting the dough stiffen for 30 to 60 minutes.
12. The dough will now be firmer and will hold together when molded.
13. Divide the dough into 8 equal portions.
14. Transfer the dough to the silicon cube cake mold and fill the cavities.
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 with favourite toppings.

Nutritional Values Per Shortcake (Based on 8)

• Calories: 216.88 kcal
• Protein: 10.01g
• Fat: 15.50g
• Total Carbs: 9.04g
• Fiber: 5.88g
• Net Carbs: 3.54g

Note: Please note that these nutritional values do not include any toppings and 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, and for the most accurate nutritional information, it’s recommended to refer to the packaging of the ingredients you’re using.

Pro Tips

• Heart-Smart Option: Swap 4% cottage cheese with fat-free cottage cheese plus 2 to 3 tablespoons of avocado or olive oil
• Less Tang For Savoury Shortcake Options: Add 2 to 2 tbsp powdered sweetener to dough
• Fresh Twist: Add fresh lemon juice to add citrus tanginess to dough (blueberry and lemon shorcakes for example)
• Flavour Boost: Add a tablespoon of nutritional yeast for umami depth and roundness of flavour of biscuits

Flavour Variations and Toppings

1. Strawberry Shortcakes

• 1 batch Low Carb High Protein Sourdough Discard Biscuit Dough
• 1 quart fresh strawberries, finely chopped
• 1/4 cup powdered monk fruit sweetener or allulose (or to taste)
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon lemon zest
• Enough water to cover fruit
• Sugar-free whipping cream (optional)

1. Combine fruit, sweetener, vanilla, lemon zest, and water in a pot
2. Bring to a simmer over medium heat, stirring occasionally
3. Simmer for 15-20 minutes until berries break down and liquid thickens
4. For thicker texture, continue simmering or mash strawberries slightly
5. Transfer to a bowl and refrigerate until cool
6. Note: The sauce will continue to thicken in the refrigerator
7. Top shortcakes with strawberry mixture and garnish with whipping cream.

2. Blueberry Shortcakes

• 1 batch Low Carb High Protein Sourdough Discard Biscuit Dough
• 1 quart fresh blueberries, finely chopped
• 1/4 cup powdered monk fruit sweetener or allulose (or to taste)
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon lemon zest
• Enough water to cover fruit
• Sugar-free whipping cream (optional)

1. Combine fruit, sweetener, vanilla, lemon zest, and water in a pot
2. Bring to a simmer over medium heat, stirring occasionally
3. Simmer for 15-20 minutes until berries break down and liquid thickens
4. For thicker texture, continue simmering or mash strawberries slightly
5. Transfer to a bowl and refrigerate until cool
6. Note: The sauce will continue to thicken in the refrigerator
7. Top shortcakes with strawberry mixture and garnish with whipping cream.

3. Cinnamon Roll Shortcakes

• 1 batch Low Carb High Protein Sourdough Discard Biscuit Dough
• 1 package (250g) Philadelphia cream cheese, softened
• 1/4 cup powdered monk fruit sweetener or allulose (or to taste)
• 1 teaspoon vanilla extract
• 1-2 tbsp ground cinnamon (or to taste)

1. In a mini mixer or blender, combine cream cheese, sweetener, and vanilla
2. Blend until smooth and creamy
3. Transfer cream cheese icing to a lunch bag
4. Press the mixture toward one corner and twist the open end to close
5. Cut a small hole (about 1/4 inch) in the corner for piping
6. Pipe icing in a swirl pattern over each cooled shortcake

4. Lemon Poppy Seed Shortcakes 

• 1 batch Low Carb High Protein Sourdough Discard Biscuit Dough
• 1 cup fresh lemon juice
• 1/4 to 1/2 cup powdered monk fruit sweetener or allulose (or to taste)
• 1 tablespoon lemon zest
• 1 teaspoon poppy seeds
• 1/4 teaspoon vanilla extract
• 1 tablespoons chia seeds (optional)
• Sugar-free whipping cream (optional)

1. In a saucepan, combine lemon juice, sweetener, lemon zest, vanilla extract and chia seeds.
2. Optionally, stir in chia seeds for added texture and thickening.
3. Heat over medium heat, stirring occasionally, until the mixture thickens, about 10-15 minutes.
4. Stir in poppy seeds and let the mixture cool to room temperature.
5. Place a shortcake on a plate, top with the lemon poppy seed sauce, and garnish with sugar-free whipping cream.

5. Raspberry Almond Crunch Shortcakes 

• 1 batch Low Carb High Protein Sourdough Discard Biscuit Dough
• 1 quart fresh raspberries, finely chopped
• 1/4 cup powdered monk fruit sweetener or allulose (or to taste)
• 1/4 teaspoon vanilla extract
• 1 tablespoon chia seeds (optional)
• Sugar-free whipping cream (optional)
• 1/4 cup sliced toasted almonds (for garnish)

1. In a saucepan, combine raspberries, sweetener, and vanilla extract and chia seeds.
2. Simmer over medium heat for about 10-15 minutes, until the raspberries break down and thicken.
3. Let the mixture cool to room temperature.
4. Place a shortcake on a plate, top with the raspberry mixture, and garnish with sugar-free whipping cream and sprinkle with toasted almonds.

Important Notes:

• Silicone pan works best for easy removal of the shortcakes
• Remove shortcakes from the silicon pans to cool.
• Allow shortcakes to cool completely before adding toppings
• These shortcakes are best served fresh but can be stored in an airtight container in the refrigerator

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