MEDUSA'S LOW-CARB CINNAMON SWIRL BISCUITS

Medusa's Low-Carb Cinnamon Swirl Biscuits

Only 1.30 carbs each!

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

INGREDIENTS:

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)

DIRECTIONS:

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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