I made a small batch as a test but it could easily be doubled.
cup Resistant Wheat Starch
cup wheat protein isolate 5000
teaspoon baking powder
teaspoon DiabetiSweet (or granular erythritol/splenda mix)
tablespoons softened butter
cup heavy cream
In a mixing bowl, combine ingredients until the dough forms a ball. Turn onto a flour dusted surface.(I used WPI) Fold the dough in half and knead a half a dozen times adding enough flour to keep dough from sticking to your hands.
Carefully roll the dough out to ½ inch thick. Then with a 3 inch flour coated cutter, cut dough into bisquits.
Place on a cooking spray coated baking sheet leaving an inch in between each bisquit.
Bake in a 500 degree oven for 10 minutes or until golden brown.
Made 5 bisquits at 2.5 carbs each.
They were wonderful with butter and sf blackberry jam on them.