Ted Lasso Biscuits, Easy and Believably Low carb!
These Ted Lasso Biscuits are believably low-carb, shortbread-style cookies. They're perfect to have with tea and for anyone on low-carb or keto. This recipe brings Ted's fictional cookies to life! Even more when you present them in DIY mini pink boxes. Additionally, follow me to the realms of Richmond Green, Ted's home away from home and the show's filming location.low-carb, keto, gluten-free1 Biscuit / 1.5g net carbs
Equipment
- 8" x 8" Baking Pan
- Spatula
- Pastry Cutter
- Mixing bowl
- Parchment Paper
- Sharp Knife
Ingredients
- 1½ cups Almond Flour
- ¼ cup Coconut Flour
- ⅔ cup Swerve Brown Use 1/3 cup of granular Erythritol or Monk fruit, then powder it in a spice or coffee grinder.
- ½ cup Unsalted Butter or 1 stick (4oz) – room temperature
- ¼ tsp Salt
- ½ tsp Baking Powder
- 1 tsp Vanilla Extract
Instructions
- Grease an 8-inch by 8-inch square baking pan. Then line it with parchment paper, large enough to allow it to hang over the side.
- Cream the butter with sweetener and vanilla extract in a medium bowl, and mix the dry ingredients in another bowl (or a bigger bowl). Then add the creamed butter and sweetener mixture to the dry ingredients.
- Rub the mixture between the fingers using bare hands to form a slightly sand-like sticky texture to distribute the butter evenly. Alternatively, use an electric mixer slowly to mix all the ingredients.
- Test the mixture by pressing some into your palm; if it stays sticky and glues together, it’s ready to transfer to the pan.
- Spread the dough evenly into the parchment-lined pan using a spatula and pat down to cover the entire baking pan from corner to corner.
- Place the pan in the fridge and chill it for half an hour.
- Remove the chilled dough from the fridge and carefully pre-slice the dough with a sharp knife or pastry cutter. I find it easier to make two horizontal cuts from left to right and five vertical cuts from top to bottom to form 18 biscuit shapes, like the ones you see in the Ted Lasso show.
- Bake the dough in a preheated oven at 325 F for 25 mins.
- Allow the biscuits to cool in the pan completely, then lightly loosen the edges with a knife before lifting them onto a chopping board with the parchment paper. Cut over the pre-cut slices to separate them.
Notes
Sweetener - I used Swerve Brown, which has a mild sweet taste with no cooling aftertaste or grainy bite. If you are using Monk fruit or Erythritol, use less than stated (about 1/3 cup) then powder it in a spice or coffee grinder. Note that the biscuits will, however, have a cooling aftertaste, but they will still taste delicious!
Did you make this recipe?
[icon name="instagram" style="brands" class="" unprefixed_class="" size= "3x"]
Tag @platedfocus on Instagram and hashtag it #platedfocus