5 IDEAS FOR LOW CARB HIGH PROTEIN SOURDOUGH DISCARD SWEET BISCUITS

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This is a low-carb sweet biscuit recipe that combines cottage cheese with sourdough starter and monk fruit sweetener for a guilt-free treat. Made with almond flour and naturally sweetened, these protein-rich biscuits offer the tangy flavor of sourdough with a tender, slightly sweet crumb. Perfect for breakfast or as a healthier dessert option, they deliver satisfying taste without the sugar.

Author: Shari MAC

Ingredients

Wet Ingredients

1 cup (226 g) 4% fat cottage cheese
2 eggs
2 teaspoons (10 ml) apple cider vinegar (optional)
½ cup (120 ml) Sinless Sourdough™ living starter

Dry Ingredients

2 cups (192 g) almond flour
3 tablespoons (27 g) psyllium husk powder (+ 1 tablespoon more if needed)
1 teaspoon (6 g) salt
2 teaspoons or 1 tablespoon (8-12 g) baking powder (add more when adding heavy ingredients)
½ cup (60 g) powdered sweetener (monk fruit sweetener)

Topping

1 egg (for egg wash)
Olive oil or avocado spray (optional)

Note: Metric conversions are approximate. For almond flour, weights can vary by brand due to different densities. Psyllium husk powder is particularly light and fluffy, so weight measurements are more accurate than volume.

Instructions

Preheat your oven to 375°F (180°C) and line a baking sheet with parchment paper.
In a mini mixer or blender combine the cottage cheese, eggs and apple cider vinegar.
Transfer to a large mixing bowl.
To the mixing bowl add ½ cup Sinless Sourdough living starter
Your Sinless living starter (specifically the coconut & almond flour blend) will be dry and crumbly. That’s perfect. Do not add water.
Add almond flour, psyllium, salt and baking powder and sweetener. Mix to a moist dough.
If the dough is too wet add one tbsp at a time of psyllium.
If the dough is too dry add 1 tbsp at a time of milk (cow’s, almond, coconut)
Shape moist dough into a ball, pulling in all pieces.
Cover the bowl with a clean dish towel.
Refrigerate, letting the dough stiffen for 30 to 60 minutes.
The dough will now be firmer and will hold together when molded.
Divide the dough into 8 equal portions.
Transfer the dough to the silicon cube cake mold and fill the cavities.
Whisk the egg. Brush egg wash on top of each biscuit.
Bake for 25 to 30 minutes or until golden.
Remove from oven and immediately transfer to a cooling rack.
Enjoy with favourite toppings.

Notes

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)

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

Find it online: https://sinlesssourdough.com/5-ideas-for-low-carb-high-protein-sourdough-discard-sweet-biscuits/