This recipe is a low-carb version of chocolate digestive biscuits.
In Britain, digestive biscuits are a national treasure loved by everyone. If you are not from England, they are semi-sweet biscuits with fibery texture, traditionally made with wholemeal flour.
The name “digestive” dates back to 19th century, when these biscuits were believed to have antacid properties because they contain sodium bicarbonate.
They are great for dunking in your tea, and are often crumbled for use in other recipes, for example, cheesecake base. Keep reading “Low-carb chocolate digestives”
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”
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”
Do you need something crunchy to nibble on?
These low-carb crackers are made from almond flour, walnuts and sunflower and pumpkin seeds. They are crispy, crunchy and very satisfying.
Perfect with cheese and olives, plus perhaps a sneaky glass of red wine.
Keep reading “Crispy Rosemary Crackers (0.5 net carbs each)”
This recipe has been adapted from Easy Hazelnut Cookies recipe by Louisa Appelkvist @swedish_diet.
Super-easy and takes about 15-20 minutes in total, including baking time.
Total 9g net carbs per 100g
380 calories, 24g fat, 13g protein
Keep reading “Nut cookies with chocolate (9g carbs per 100g)”
This Peanut Butter Cookies recipe is from the The Illustrated Atkins New Diet Cookbook.
It is super-quick and easy – takes about 5-10 minutes to prepare, and further 10 minutes to bake.
Total 6g net carbs per 100g
40g fat, 12g protein
Keep reading “Low-Carb Peanut Butter Cookies (6g carbs per 100g)”