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. (more…)
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.
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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!
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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. (more…)
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. (more…)
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. (more…)
This low-carb recipe was a result of some wishful thinking earlier today.
Fibre is essential for healthy digestion. It can be a bit tricky to get enough of it on a low-carb diet, when you cut out the grains.
Which food do you miss the most after going low-carb? For me, it’s definitely bread. There are some companies out there that claim to make low-crab bread, but in reality (as this recent post on DietDoctor shows), you just never know whether their claims are true. The best solution to this problem is to make your own.
Brownies are not that hard to recreate without any flour or sugar. We just need to use almond flour and a sweetener.
There are many low-carb brownie recipes out there. Here’s my version.
My inspiration was Pret-A-Manger brownies. I used to love them back in the day before going low-carb.
If you never tried them, they are very dense, fudgy and moist. I use a lot of chocolate and cocoa powder in this recipe, so the taste is very rich. (more…)
One of the hardest aspects of a low-carb diet is cutting out bread, cakes and other flour-based treats. I love bread, so the absence of it created a big baguette-shaped hole in my soul.
Although I have now found ways to create reasonable low-carb substitutes for most of my favourite recipes, I really do wish this book was available years ago. It would have saved me many messy failed experiments!
All recipes in this book are gluten-free, sugar-free, and low-carb.
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This low-carb chocolate cake is so rich and gorgeous, no one will ever believe it’s sugar-free and gluten-free.
Lots of chocolate, butter and nuts come together to create a wonderfully indulgent dessert.
With only 4g net carbs per slice, it is the perfect birthday cake for any low-carb dieter!
The cake is made from almond flour, chopped walnuts, and sugar-free chocolate. I used Truvia as a sugar substitute.
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