Diet Diaries: Low-carb, high-fat biscuits for keeping sugar cravings at bay

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Diet Diaries: Low-carb, high-fat biscuits for keeping sugar cravings at bay

TASTE Food Editor and type-2 diabetic Abigail Donnelly shares her secret to keeping sugar cravings at bay.

Ever since starting my new eating plan inspired by Professor Tim Noakes’ book The Real Meal Revolution, my blood sugar has been more stable, I have more energy and I sleep much better. The food philosophy prescribed by Tim is by no means new, but what I love about the book is that the team has made this way of eating really accessible. That being said, I still sometimes have a craving for something sweet, especially when temptation is right in front of me.

I’ve tried using the natural sweetener stevia, but I find it too concentrated and sweet. I much prefer xylitol, which is available in granules and can be used in the same ratio as sugar. I’ve had a lot of fun experimenting with recipes that follow the guidelines of the eating plan and am quite chuffed with my recipe for these low-carb, high-fat biscuits.

Instead of using wheat flour, I use a combination of coconut and almond flour, which I combine with butter and xylitol. If you prefer, you could also replace the butter with coconut butter, which lends a lovely flavour. The result is a very crumbly but delicious cookie that’s ideal for snacking on. Also try embellishing on the basic recipe by adding either ground cardamom for a slightly spiced cookie, vanilla seeds or even cocoa.

Abigail Donnelly Article by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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