Low-Carb Mocha Lace Biscuits

4.2 stars, average of 11 ratings
By Naomi ShermanPrint recipe8

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It was my husband’s birthday recently and I made him a stupendous (if I do say so myself) keto cheesecake to celebrate. As I was putting it all together I realised that I wanted something to place on top, a thin, chocolatey biscuit.

So, I quickly made up a batch using butter, almond meal and coconut as the base. I was in a rush and added a bit of this, a bit of that, a touch more of this…

THEY WERE THE BEST BISCUITS I’VE EVER MADE! Sorry about the shouting, but they really were. Did I write it down? Of course not! That would have been way too sensible of me.

It’s taken me quite a few experimental batches to get these just right but I’ve captured the crispy on the outside, chewy in the centre, bitter with a rich chocolate taste, goodness of those biscuits.

My original batch were made with an Australian spice called Wattleseed. If you can get your hands on some, do try it. I wanted to make this recipe accessible to everyone, so I used instant coffee in its place. They have very similar flavour profiles.

I hope you love them as much as we do.

The Beginner's KetoDiet Cookbook

Hands-onOverall

Nutritional values (per biscuit)

1.6 grams 4.4 grams 1.9 grams 8.5 grams 3.8 grams 95 calories
Total Carbs6grams
Fiber4.4grams
Net Carbs1.6grams
Protein1.9grams
Fat8.5grams
of which Saturated3.8grams
Calories95kcal
Magnesium28mg (7% RDA)
Potassium86mg (4% EMR)

Macronutrient ratio: Calories from carbs (7%), protein (9%), fat (84%)

Ingredients (makes 18 biscuits)

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Instructions

  1. Pre-heat oven to 190 °C/ 375 °F. Place butter, Swerve, low-carb maple syrup and vanilla in a pan on the stove over medium heat and melt together.
  2. Meanwhile, place all dry ingredients into a bowl and mix to break up any clumps. Line two large baking trays with ovenproof paper.
  3. When melted, pour butter mixture into dry ingredients and mix well. The mixture will seem quite liquid at this point, but don’t panic. Keep stirring for about 30 seconds and it firms up. Low-Carb Mocha Lace Biscuits
  4. Using a teaspoon, drop small spoonful’s onto your baking trays. Low-Carb Mocha Lace Biscuits
  5. Leave some space between them as they spread quite a bit. Flatten the balls slightly using wet fingers. Bake for 12 minutes. Low-Carb Mocha Lace Biscuits
  6. The biscuits will not crisp up until completely cold so remove from oven and let cool on the trays. Low-Carb Mocha Lace Biscuits Store at room temperature in an airtight container for up to 2 weeks. Low-Carb Mocha Lace Biscuits
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By Naomi Sherman
Creator of NaomiShermanFoodCreative.com

Naomi Sherman

Naomi is the force behind Naomi Sherman, Food Creative. She is passionate about recipe development, food photography and styling.

An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born.

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Comments (8)

I so wanted these to be a success but despite three attempts I have to admit failure!  I was really careful measuring out the ingredients - used a scale, all metric, but could not replicate anything resembling those pictured.  My first mixture finally thickened up a bit, after 30 minutes, but ended up a completely joined up mass on the baking tray, despite big, big spaces!  And just crumbled to pieces when cold, never got crisp enough to hold a shape.  Attempt number two wasn’t any more successful- this time I lowered the oven temperature by 20 degrees - recommended for a fan over - still just crumble.  Third attempt I used butter instead of coconut oil, and added a couple of tablespoons of coconut flour, which made the mixture a tad stiffer, and returned to the specified oven temperature.  These held a better shape, but were burning after 9 minutes, so I whipped them out, and into the bin!  Such a disappointment, and a waste of good ingredients.  I’ve never had a failure like this in 8 years of GF/LC cooking.  Lovely flavour - just wondering how I might use a big bowl of crumbs . . . .  any suggestions?!

Reply

I'm sorry to hear that Christiana :-( The only thing I can think of is that the almond flour you used is different - based on what you said, more almond flour should help. Not all products are the same, some contain less fat/moisture. If it burnt then I'd reduce the temperature to 150-165 C (300-330 F) and bake them for as 15-20 minutes (they will crips up once they cool so it's hard to tell exactly). I'll try to make these myself and share some tips. I hope this helps!

Reply

Mine flattened alright, but got all stuck to the parchement paper. I found this odd given ho much oil it is in the recipe. I peel the dough from the paper with a spoon and I will have it with my coffee all the same. The dough came too runny, next time I might try adding a bit of coconut flour.

Reply

I find it easier to use heavy-duty parchment paper that has aluminium foil layer on the other side. It never tears and nothing gets stuck to it. I hope this helps!

Reply

I tried these first time nd they turned out perfect but when I baked them yesterday they crumble apart.....could it be not enough butter?
Would be an awesome base for cheese cake I think

Reply

Hi Christine.
Hmmm, was anything else different? Did you change almond meal brands or anything else?
Otherwise, yes, try adding a touch more butter.
Cheers, Naomi

Reply

I’ve tried these twice now....both times they ended up not spreading out at all. They are like little mini hockey pucks 😩. The second time I made them very small and flattened quite a bit more, but they still didn’t turn into flat, lacey biscuits...Anyone else have this issue?

Reply

Hi Alana
I'm sorry that you're having difficulties.
Perhaps your almond flour is slightly different to mine?
The only suggestion that I have is that you could try increasing your butter content or decreasing your flour slightly? The mixture is quite wet, as you can see by the photos.
Good luck, I'll keep my fingers crossed for you!

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