Flaxseed biscuits

Ok so I get lots of friends along with people on social media asking for gluten free/low carb recipes that fill the gap when everyone else is tucking into a delicious cheese board or a mouth watering dessert/cake, I know that feeling having followed the low carb way of eating. It’s not for everyone, for me I find it easy, I just swap food for low carb options without having to cook seperate meals. But there are definitely things I miss, I love cheese, olives etc which are all fine but a stick of celery for me doesn’t substitute a cracker!!! Then I found this recipe in Tom Kerridge’s Dopamine Diet book and I just had to give them ago. I straight away thought if these work then these could be the crunch I’m looking for, there are only so many bags of pork scratchings one can eat and they don’t really work with a cheese board!! 

So I gathered together the few ingredients needed, all of which I had and got baking. They really are so easy to throw together although I was a little sceptical when I started to fold the flaxseed mixture with the whisked egg whites but as if like magic in no time I had a ball of dough ready to be rolled out! I did get a little confused with the 5mm thickness, if I’m being honest I’m still confused about that, I used the cutter size suggested then swapped for a smaller one, which I prefer. They are better thinner, think water biscuit! Another thing I should mention is they are very crunchy!

While I’m being honest ~ when I removed them from the oven the first thing I did was smell them! They smelt as expected rather like a treat from Lilly’s kitchen, for those of you that don’t have pets they make dog and cat food! It didn’t last long and I’m now not sure if they did smell odd or it was because of the colour. Please don’t let this put you off I’m just sharing my thoughts! I couldn’t wait to try them, while they were cooling on the rack I got my Stilton out of the fridge and waited patiently …. They fill the gap perfectly! And the carb count per biscuit is 1g.

Below is the recipe as per book, as mentioned I suggest rolling them out thin and using a smaller cutter they hold together perfectly. You could of course do what I done and do different sizes and see which you prefer. The recipe says it makes 14-15.

You will need: Two baking sheets lined with baking parchment. Preheat your oven to 170/Fan 150 /Gas 3

  • 4 large free-range egg whites ( I used the carton ones ) 
  • 20g erythritol ( sugar replacement )
  • 150g ground flaxseed
  • 150g ground almonds
  • 15g baking powder
  • A pinch of salt 

Using an electric mixer, in a bowl mix the egg whites and erythritol to stiff peaks. Fold in the flaxseed, ground almonds, baking powder and salt. Keep mixing until everything is combined and a ball of dough is formed.

Roll out the dough between two sheets of parchment paper to 5mm thickness. Remove top sheet of parchment and cut out 7cm rounds ( this is the suggested measurements ) gently re-roll any scraps, cut until all of the dough is used up.

Using a spatula place the rounds on your prepared baking sheets and bake for 25-30 mins.

Remove from the oven and leave to cool for 5mins to ensure they firm up, then transfer to a cooling rack to cool completely  if you’re an eager beaver like me remember to get your cheese out of the fridge to get to room temperature so you can taste test! If you have grapes or olives get them out too!!! 

These are the perfect recipe to have in your collection if you have a dinner guest who is gluten intolerant.


As always let me know what you thought.

Deb x

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