Amaretto biscuit is the laid-back, unpretentious Italian cousin of the French macaron.
Both are made with ground almonds and egg whites, but amaretto’s texture is infinitely easier to achieve – especially when baking without sugar, which is of course what we will be doing.
Ground almonds (also called almond flour) are a staple of low-carb baking, so this recipe is an obvious one to adapt. Amaretti should be crunchy on the outside and soft on the inside. They make a very satisfying low-carb dessert. Keep reading “Low-carb amaretti biscuits”
As much as I love baking with low-carb flours (usually almond or coconut), sometimes you can get away without using any flour at all.
This recipe for low-carb, gluten-free chocolate biscuits is completely flourless – basically you just use cocoa powder instead. You can’t go wrong with that much cocoa!
It takes about 20-25 minutes total to prepare and bake. Carb count is less than 1g net carbs per biscuit. Keep reading “Low-carb flourless chocolate biscuits”
Cranberry theme continues today with this low-carb biscotti recipe. Biscotti (also known as cantuccini) are crunchy, twice-baked biscuits that are perfect for dunking.
Traditional recipes use wheat flour, whole almonds and pine nuts, and these days all sorts of nuts and fruit are used to jazz up the recipe. Our version today will use almond flour as base, and include pistachios and cranberries. Keep reading “Low-carb biscotti with cranberries and pistachios”
So, on to the next great seasonal flavour – cranberries!
Naturally low in carbs (about 8g net carbs per 100g), they work well in all sorts of sweet and savoury recipes.
Today we are going to team cranberries with ground almonds and oranges, for a moist and rich cake with nut streusel topping.
These seasonal flavours play really well together, and the carbs add up to about 5g net per serving.
Keep reading “Low-carb cranberry orange almond cake”
This muffin recipe is for serious and committed chocolate lovers.
Just because you are on a low-carb diet, doesn’t mean you have to give up chocolate too! (Let’s face it, that just would not be good!).
We just need to use sugar-free versions of cocoa powder and baking chocolate, and almond flour instead of regular flour.
Overall, one of these gorgeous chocolatey muffins will set you back only 2g net carbs!
Keep reading “Low-carb chocolate muffins”
It’s that time of the year again, and there is no avoiding pumpkin. It’s everywhere, in all possible shapes, forms and recipes. So I am just going to go with the spirit of the season and start cooking pumpkin!
Pumpkin is reasonably low in carbs (6g net carbs per 100g) and works well in all sorts of baking and dessert recipes. For this one, we are going to make savoury pumpkin biscuits with cheddar and rosemary. Keep reading “Pumpkin cheddar biscuits”
Cheesecake is the sort of recipe that’s very easy to adapt to low-carb. Its primary ingredient – cream cheese – is naturally quite low in carbs.
Sugar and flour don’t play a very important role and can be substituted easily with low-carb equivalents.
This low-carb version of a classic chocolate cheesecake tastes great, is sugar-free and gluten-free, and clocks up only 4g net carbs per serving. Keep reading “Low-carb chocolate cheesecake”
Peanut butter is a great low-carb ingredient.
It contains about 7g net carbs per 100g, but you would typically only use 1-2 tbsp in a dessert recipe, so in total it would only contribute about 1-2g to your carbs count.
This obviously applies to unsweetened peanut butter – check the label to ensure they haven’t sneaked in any sugar or other nasties. Keep reading “Low-carb peanut butter cookies”