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Seasonal Low-Carb Gluten-Free Biscotti With Cranberries and Pistachios

Published on December 13, 2013,

This wonderful seasonal recipe is from the excellent Low Carb Support and is for low-carb, gluten-free biscotti. Biscotti (also known as cantuccini) are crunchy, twice-baked biscuits that are perfect for dunking…

Low Carb Biscotti

Low Carb Biscotti

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.

Pistachios are higher in carbs than other nuts, but the flavour works really well in this recipe, and the total carbs count is still about 1.5g net carbs per biscuit (although admittedly, it might be hard to eat just one and leave it at that). If you would like to lower the carb content further, substitute pistachios with other nuts like whole almonds, hazelnuts or walnuts.

In Italy, biscotti are often served with dessert wine, for dunking. Unfortunately, dessert wines are high in sugar so best to avoid them when on a low-carb diet. You can dunk your biscotti in tea or coffee instead, it is still quite satisfying!

Points to watch out

Biscotti are baked twice – first you will bake a thin loaf until just cooked through, then slice it into individual biscuits, and bake again until they are golden and crunchy.

Use a very sharp knife when cutting biscotti after the first baking stage, and do it by pressing down hard rather than going back-and-forth, to minimise crumbling.

I recommend using xanthan gum or something similar (guar gum, psyllium husks) as this will improve texture. If you don’t have these ingredients available, go ahead without them but be very careful when cutting the loaf. Once biscotti are fully cooked and cooled, you can stop worrying about this aspect.

Choosing cranberries

You can use either dried, fresh or defrosted cranberries for this one. Fresh ones contain a bit of moisture, but this will dry out during the second stage of baking anyway. If they are very big and juicy, you can dry them out in the oven a bit first before making biscotti.

Total Time: 1 hour, 15 minutes

20 biscuits



  1. Preheat oven to 190C/375F/Gas Mark 5
  2. Mix dry ingredients together thoroughly – almond flour, pistachios, Truvia, baking powder, salt, xanthan gum
  3. Lightly beat eggs and mix with vanilla extract
  4. Combine wet and dry ingredients and mix thoroughly to form dense, sticky dough
  5. Fold in the cranberries
  6. Line a tray with baking paper and transfer the dough onto it
  7. Form a rectangular or oval loaf with your hands, about 1 inch (2.5cm) thick
  8. Bake for about 20-30 minutes, until it just starts to brown and is firm to the touch
  9. Take out of the oven and cool for about 10-15 minutes
  10. Turn the oven temperature down to 150C/300F/Gas Mark 2
  11. Carefully slice up the loaf into thin slices (I ended up with 20 total)
  12. Place the slices onto a wire rack and put back into the oven
  13. Bake for further 20-30 minutes, until golden brown on both sides and firm in texture
  14. Let cool completely before eating

Assuming 20 biscotti are made from amounts listed above, per 1 biscotti: 140 cal, 1.5g net carbs, 11g fat, 6g protein.

More at:  Low-carb biscotti with cranberries and pistachios

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Video: Jilly Bakes – Low Carb Yule Log

Published on December 21, 2012,

It’s time to get into the festive spirit with Jilly Bakes and her low carb yule log…

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See more great low carb options at the Jilly Bakes YouTube channel here

Top Baker On Switching To Low-carb, Low-sugar Baking

Published on October 12, 2012,

After years building his career and credibility on carbs, award-winning baking instructor and bread cookbook author Peter Reinhart was an unlikely candidate to become an ambassador for low-carb, gluten-free living. And yet his just-released “The Joy of Gluten-Free, Sugar-Free Baking” (Ten Speed Press, 2012) puts him squarely at the top of the heap of writers, bloggers, bakers and chefs clamoring to satiate America’s hunger for a life — or at least a dinner or two — lived with fewer carbohydrates and less of that pesky, yet ubiquitous wheat protein known as gluten. This is from Ocala…

Reinhart has long been considered one of the nation’s premier bakers.

His gorgeous, painstakingly researched books blend textbook-worthy detail with a gentle voice that masterfully leads readers through the science and romance of transforming carbs and gluten into deliciousness.

So why change? “I wanted to add something totally new that no one else was doing,” he said of his book, which he co-authored with flour developer Denene Wallace.

That something new is a fresh approach to gluten-free baking.

Traditional gluten-free recipes turn on what Reinhart calls “the holy trinity” of starches — rice flour, tapioca and potato starch.

Those starches work in place of gluten, but they also happen to be startlingly high in carbohydrates.

He wanted recipes that blended low-carb and gluten-free.

His approach, developed in collaboration with Wallace, relies on finely-ground flours of almonds or pecans.

Some recipes also call for flours made from seeds, such as sunflower or sesame.

“With the nut flours, you’ve got a lot of natural oils in there and no starches that will go stale,” he said.

The added benefit — and perhaps, he believes, the most important — is that nut flours reduce the carbohydrate load in the bread, making the products suitable for diabetics and others watching their carb intake.

“I’m always fascinated by new frontiers, by what’s the next thing coming that nobody’s tapped into,” said Reinhart, a baking instructor at Johnson & Wales University’s College of Culinary Arts in Charlotte, N.C. “The biggest concern for us was the growing diabetic community,” which is particularly sensitive to the carbohydrates in food…

More at: Switching to low-carb, low-sugar baking

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