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Atkins Cinnamon Hazelnut Biscuits

  • Serves: 40
  • Calories: 86
  • Net Carbs: 2.0 g
  • Protein: 3.0 g
  • Fat: 7.5 g


Ingredients A:

  • 1/2 cup finely chopped hazelnuts
  • 1 cup soya powder
  • 1 tsp cinnamon
  • 1/4 tsp salt

Ingredients B:

  • 1/4 cup sour cream
  •  4 eggs, lightly beaten

Ingredients C:

  • 6 oz (170 g) butter (unsalted, soften)
  • 3/4 cup sugar substitute

Ingredients D:

  • 1 cup coarsely chopped hazelnuts
  • 1/3 cup dried cherries


  • Toast 1 1/2 cup of hazelnuts and remove the skin. Finely chopped 1/2 cup and coarsely chopped 1 cup. Set aside for use.
  • Preheat oven to 350F/175C.
  • Mix ingredients A in a medium bowl. In another medium bowl, mix ingredients B.
  • In a large bowl, beat ingredients C on medium speed until creamy. Then, add in half of mixture B and beat until blended. Repeat for the remaining mixture.
  • Using low speed, add in dry ingredients A and mix until combined.
  • Lastly, fold in ingredients D. Then, keep refrigerated for 1 hour.
  • Remove from fridge and cut dough into half. Form each into a log (about 12"x 2 1/2") and bake on an ungreased baking sheets for half an hour. Then, let them cool on wire rack for 10 minutes.
  • After cooling, cut logs crosswise into 1/2" wide slices using serrated knife. Arrange slices on baking tray and bake at 325F/165C for 20 minutes, until crisp.
  • Let biscuits completely cool before storing.


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