Tuesday, April 1, 2008


Medusa's Low-Carb Cinnamon Swirl Biscuits
Only 1.30 carbs each!

350 degrees F. for 17 minutes
Yield: 15 – 2” biscuits


3 eggs
1/4 cup water
½ cup whipping or heavy cream
3 tablespoons oil (not olive oil)
1-1/2 cups soy/soya protein powder OR vanilla whey protein powder (NOT soy flour or almond flour!)
2 tablespoons baking powder
1-1/2 cups Splenda (or any other granulated sugar substitute)

1/4 cup butter, melted
2 tablespoons cinnamon
1/4 cup Splenda (or any other granulated sugar substitute)


1. Line a baking sheet with parchment paper and heat oven to 350 degrees F. (180 degrees C.).

2. In a medium bowl, add the eggs, water, whipping cream and oil. Mix thoroughly with a whisk.

3. In a small bowl, mix thoroughly together the soy or whey protein powder, baking powder, and the 1-1/2 cups of Splenda.

4. Gradually stir the dry mixture into the egg mixture, stirring quickly until the mixture is just blended. Be careful not to overmix. The mixture should be the consistency of muffin or tea-biscuit dough.

5. Melt the ¼ cup of butter, and then add the cinnamon and ¼ cup of Splenda to the melted butter. Mix thoroughly.

6. Pour the butter/cinnamon/Splenda mixture on top of the batter mixture, and gently fold into the batter, just until the butter/cinnamon/Splenda mixture is lightly swirled through the batter.

7. Working quickly, with a tablespoon drop two rounded tablespoonfuls of the batter onto the parchment paper to form each biscuit. As the biscuits do not spread very much during baking, you can place the tablespoonfuls fairly close together.

8. Bake at 350 degrees F. for 17 minutes, then remove from oven and let cool on the baking sheet. [Note: Even right out of oven, toast lightly before eating, and slather with butter :^) ]
9. Store in refrigerator. To reheat, just place in a toaster oven on “Toast” for 4 or 5 minutes. Enjoy!

Per Biscuit: Only 1.3 carbs.

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MrsMenopausal said...

o m g
I'm right now mentally going through my pantry to see if I have all the ingredients for these.
The girl seriously needs to write a low carb cookbook. They look and sound heavenly!
I need to go shopping! lol

My blog: Weighing The Facts

Anonymous said...


Medusa said...

MrsM! LOL!

I just made a batch of these (I have 2 every morning for breakfast with about a 1/4 pound of butter :^)

I'm a true blue carb addict and these satisfy my sugar and bread cravings.

These and a few other of my recipes, which I'll share as the days go by, keep me on the low-carb straight and narrow and help me maintain my 50-pound weight loss. If you bake them, make sure you toast them before eating. They're much better toasted (I toast mine fairly dark).


And Yucky...yes, yum!

Anonymous said...

These look absolutely fabulous!

Medusa said...

Thanks so much, HoneyBee! I love them :^)

BTW, if anyone has any questions about the biscuits, feel free to e-mail me.

MrsMenopausal said...

I need more recipes. I'm craving things lately and it's driving me nuts. Who would have thought I could have cinnamon biscuits?
I look forward to seeing more recipes.

MrsMenopausal said...

Honey! How are you? I haven't seen you around lately.

Anonymous said...

what flavor is your soy PP?
Since I can't do soy and Cleoi is taking forever to come whip my eggwhites for oopsie cinnamon buns I could do those instead with my Whey Pp since I'm soy allergic.

Oh and why no EEOV? I use that in all my muffins and breads.

Medusa said...

Hi, 2big!

The soy/soya protein powder I use is unflavoured. It's made by Purely Bulk here in Canada and is very reasonably priced.

A friend told me she used vanilla flavoured whey powder with good results, so you might give that a go. If you do use the whey powder, please let me know how they turn out.

The reason I don't recommend EVOO is because it can become bitter during the baking process, but if you've used it in the past with no problems, it would probably work with this recipe.

And tell Cleo to hurry up and whip those egg whites for you. You've been waiting for WEEKS now :^)

Mayberryfan said...

I was already fond of you, but after seeing this recipe, I may have to make you Queen of Mayberry.

I LOVE me some cinnamon! I put it on my hazelnut-flavored coffee grounds every morning. It's heaven in a cup.

BamaGal said...

I wonder how coconut oil would do??

I agree about the EVOO---the flavor would not be right. I'm like 2Big---don't do soy---but the whey works, right??

Medusa said...


Those snakes make it a little difficult for me to wear a Crown, but I'm game to give it a go. LOL!

Yum...cinnamon on hazlenut coffee grounds. Great idea, MB!

Medusa said...

Hey, Bama!

I bet coconut oil would be wonderful. I haven't tested it in this recipe, so if you do use it, would you let me know how the biscuits turn out?

I do have a friend who used the vanilla whey powder in this recipe and she said the biscuits were good. Now, she's not exactly Betty Crocker so "good" to her may not be so good to others.

I've asked 2big to let me know how the whey powder works for her. I'm keeping my fingers crossed the biscuits will turn out OK.

I've been thinking more about the EVOO, and I really think, even if it did not make the biscuits too bitter, it would drastically change the flavour of them.

The one thing I do recommend is toasting them (even right out of the oven) before eating them. The texture and flavour is really heightened.

Also, I like things sweet so if you prefer less sweet, just reduce the Splenda accordingly.

Medusa said...

OMG, Bama! I love your avatar!!!

Is that your little fur baby??

Adorable. Just adorable!

Anonymous said...

I only made 1/3rd of a batch to test the oil and whey

they worked great with the whey isolate I have and the EEOV except somebody snuck in and ate them while I was cooling them off to put creamcheese icing on them after the ball game.

She said they were delicious and yes she would love to try some with icing. where are they? :)

next time a full recipe and they are going on top of the frige to cool.

Medusa said...

LOL, 2big! Sounds like you have a little taste tester around the house like I do :^) The top of the fridge is a great hiding place, and I love the idea of slathering them with cream cheese icing. Yum :^)

Thanks so much, 2big, for getting back to me on the whey isolate. I'm delighted they turned out so well. I've edited my recipe to include the whey.