Gluten And Sugar-Free Sweet Potato, Pecan And Ginge

Name: Gluten And Sugar-Free Sweet Potato, Pecan And Ginger Biscuits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups (8 ounces) almond flour; 1 cup (4 ounces) pecan flour; 1/2 cup Splenda or Stevia Extract in the Raw, or 1/4 cup New Roots Stevia Sugar; 1 1/2 teaspoons baking powder; 1/4 teaspoon xanthan gum; 1/4 teaspoon salt (optional); 2 1/2 teaspoons ground ginger; 1 egg; 1/2 cup (4 ounces) cooked, mashed sweet potato or yam, at room temperature; 1 tablespoon sugar-free maple-flavored syrup

Servings: persons

1
Preheat the oven to 350u00b0F (177u00b0C). Lightly mist a baking pan with spray oil or line it with parchment paper or a silicone mat and then mist the surface.
2
In a medium bowl, combine the almond flour, pecan flour, sweetener, baking powder, xanthan gum, salt, and ginger and whisk until well mixed. In a large bowl, whisk the egg, sweet potato, and syrup together until thoroughly blended. Add the flour mixture and stir with a large spoon for 1 to 2 minutes to make a stiff, playdough-like dough.
3
Oil your hands and gently form the mixture into small balls, using about 1 oz of dough for each. Place the balls on the prepared pan, spacing them about 3 inches apart (to allow space for pressing down). Once all of the batter is formed into balls, rub some oil on the pinky-side edge of your hand and press down on each ball with the oiled part of your hand twice, forming a crisscross shape and slightly flattening the balls.
4
Bake for 15 minutes, then rotate and bake for about 10 minutes, until golden brown and firm to the touch.
5
Immediately transfer the biscuits to a wire rack to cool for 3 minutes. Split and serve them while still warm.

981

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups (8 ounces) almond flour, 1 cup (4 ounces) pecan flour, 1/2 cup Splenda or Stevia Extract in the Raw, or 1/4 cup New Roots Stevia Sugar, 1 1/2 teaspoons baking powder, and more.

Yes, Gluten And Sugar-Free Sweet Potato, Pecan And Ginger Biscuits falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Gluten And Sugar-Free Sweet Potato, Pecan And Ginger Biscuits

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions