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Today you will see how to make a delicious low carb cream cracker biscuit in the sweet version. This low carb cookie recipe will help you diversify your daily snack options and keep you focused on low carb diet.
Watch the video and see how simple it is to prepare this recipe.
Low carb sweet cream cracker biscuit | Ingredients
1 cup of linseed germinated (8 to 16 hours in 1 1/2 x filtered water)
1/2 large or 1 small zucchini
2 tablespoons of xylitol or date paste (you can also use dried plums, raisins, bananas, apples, if using fresh fruit, remove the zucchini from the recipe)
1 teaspoon of cinnamon powder
1 pinch of good salt (unrefined)
Low carb sweet cream cracker biscuit | How to prepare
Soak about a cup of flaxseed in 1 ½ cups of water to germinate for 8 hours. Then, place it in a blender or food processor, add two tablespoons of xylitol, 1 tablespoon of cinnamon powder, 1 tablespoon of vanilla extract, half a medium zucchini and a pinch of salt.
Now just spread the dough in a pan covered with a silicone mat so that the dough doesn't stick to the bottom (if you put parchment paper on it, it will also stick) and place it in the oven, open, at the lowest temperature for 4 hours so that the dough is dehydrated and baked, remembering that you need to turn the dough after about 3 hours so that the process is complete.
Now just cut the low carb cookies With culinary scissors, place in a jar and consume according to your diet.
See also:
Low carb buttery biscuit sprinkled with cinnamon
