How to make the best sugar-free biscuits

Tea and biscuits is a British staple but finding sugar-free biscuits you really like can be a task. We've compiled a list of sugar-free biscuits you'll love!

Tea and biscuits is a British staple but finding sugar-free biscuits you really like can be a task. We’re a big fan of biccies here at Swan and since we’re on a January health kick we thought we’d find the best alternatives to those little pleasures.

There can be a whole host of reasons why you decide to go sugar free. There’s tons of health benefits of having a sugar-free diet from increasing energy levels to getting a better nights sleep. Healthline have a fabulous article on sugar alternatives so you can create these sugar-free biscuits recipes to your preference.

Bowl of sugar-free biscuits on dark wood table.

4 ingredient recipes

Starting out easy is a gorgeous peanut butter cookie recipe with just 4 ingredients! So simple and quick to make. The perfect nutty crunch to dip in your breakfast tea. All you need is:

  • 1 large egg, room temperature, beaten,
  • 1 cup creamy peanut butter,
  • 1/4 cup oat bran,
  • 1/4 cup maple syrup.

Simply mix all your ingredients in bowl until combined, then using a level table spoon roll the mixture into equal sized balls. Drop the balls onto ungreased baking sheets and flatten with a fork. Then bake for 15 minutes at 180°. Remove to a wire rack to cool. Don’t forget to preheat your oven before you get stuck in.

If you’re a shortbread fan, we have this quick and easy recipe. These are one of our favourite sugar-free biscuits drizzled with a little melted dark chocolate. All you need is:

  • 3/4 salted butter, softened,
  • 1 cup sugar alternative,
  • 1 tsp vanilla extract,
  • 3 and 1/2 cups all purpose flour.

Similarly, you’ll want to preheat your oven to 180°. Cream the butter and sugar alternative together then add in your vanilla extract. Sieve in your flour and mix. Once the dough is formed, leave it to refrigerate as this will make using a cutter much smoother. For smaller biscuits bake for 12-15 minutes and for larger sizes give them 18-20 minutes.

Gingersnap sugar-free biscuits on baking tray.

Extra crunchy recipes

Who doesn’t love a ginger snap. We tried this gorgeous ginger snap sugar-free biscuits recipe from Easy Sugarfree. Here’s what you’ll need:

• 1 1/2 cups wholemeal plain flour,
• 1/2 cup desiccated coconut,
• 1 cup dextrose powder,
• 1 tablespoon ground ginger,
• 140g butter,
• 2 tablespoons glucose syrup,
• 1/2 teaspoon bicarb soda.

Preheat your oven to 170°. Melt the butter and syrup in a small saucepan. Remove from heat, mix in the soda and allow to foam.

Combine all the dry ingredients in a bowl. Mix in the butter mixture. The mixture will seem crumbly but hold together when squeezed into balls.

Place the balls onto greased or lined trays, leaving room for spreading, and bake for about 15 minutes.

These easy sugar-free biscuits will be soft when first taken out of the oven so allow to cool slightly on the trays, then transfer to wire racks to finish cooling and hardening up.

It wouldn’t be right if we didn’t have the ultimate crunchy sugar-free biscuits recipe: Cookies! For these, you’ll need:

  • 100g almond flour, 
  • 1 medium egg,
  • 2 tbsp double cream,
  • 2 tbsp unsalted butter, softened,
  • 3 tbsp granulated sweetener,
  • 1 tsp vanilla extract,
  • 50g dark chocolate/chocolate chips.

Preheat your oven to 180°.

Combine all the ingredients, apart from the chocolate with a fork. Let the dough sit for a few minutes so the flour can absorb the moisture. While you’re waiting, chop your chocolate. Then stir into the dough.

Form dough balls with your hands or spoon the mixture onto a baking sheet lined with baking paper. Press down into the desired shape. Preferably half a cm thick.

Bake for 13 minutes or until the edges are nicely browned. These sugar-free biscuits are soft when they come straight out of the oven, but firm up as they cool down for that much loved crunch!

For a chewy alternative to this cookie recipe, sub the cream for 50g of softened unsalted butter and add an extra egg yolk. Make sure to cream the sugar alternative and butter together before adding in the eggs and folding in the dry ingredients.

Most people like to make the chewy ones bigger, if so just add a few extra minutes onto your baking time. Perfect!

Swan’s best sugar-free biscuits recipes

All of these recipes can be rolled into logs and refrigerated or frozen. Then when you’re ready to use them, simply defrost and slice into cm thick coins and bake! So simple and a guilt-free treat! We hope these recipes have sparked some ideas into your kitchen. For more recipes check out our blog.