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Recipe: Low-carb amaretti biscuits

Published on February 14, 2014,

Over at Low Carb Diet Support, Margarita (@carbophobic) has another great looking low carb recipe, this time for Italian-style amaretti biscuits…

Low-carb amaretti biscuits from

Low-carb amaretti biscuits from

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.

Almond flour on its own doesn’t actually taste of almond – I think this is one of the reasons why it is so popular. However, this recipe specifically calls for almond flavour, so we will need to add that in using almond extract, flavouring or liqueur.

Origins of amaretti

You have probably heard of Amaretto Disaronno liqueur (which is traditionally also used for in this biscuits recipe). Both the drink and the biscuits come from Saronno town in Lombardy, Italy.

The legend goes that the recipe was invented by a young couple in Saronno, who wanted to give a gift to a visiting cardinal, but were too poor to buy anything. So they came up with this biscuits recipe which used simple local ingredients. Apparently the cardinal loved the biscuits so the recipe became famous as a result.

So will we be using Amaretto liqueur today?

Amaretto Disaronno is a wonderful dessert drink, but unfortunately, it does include some added burnt sugar. It is possible to use almond extract instead, which is what I recommend if you are on a strict low-carb diet.

However, only 1 tbsp of the liqueur would be required, so if you do happen to have a bottle of Amaretto in the house, do use that and add 2g of carbs to the overall net carbs count provided below. The extra carbs amount per 1 biscuit would be negligible.

Beating the eggs to firm peaks

If you are an experienced baker, this will be very easy. If you are a baking beginner and haven’t tried this technique before, it is worth spending five minutes to do some research and find out how to do it properly. There are plenty of articles and videos on YouTube which explain the process. It is actually easy – but only when you know how.

My top tips are to use eggs at room temperature and to ensure that the bowl and the whisk are completely clean and free of oil. You can also try adding a tiny pinch of salt or cream of tartar.

Prep Time: 10 minutes  |  Cook Time: 20 minutes  |  Total Time: 26 minutes

20 biscuits |  Calories per serving: 51 |  Fat per serving: 4


1.5 cups (150g / 5oz) of almond flour

3 tbsp Truvia or similar granulated sweetener

2 egg whites

1 tsp almond extract (or 1 tbsp Amaretto Disaronno liqueur)


1. Preheat oven to 170C/325F/Gas Mark 3

2. Whisk egg whites to stiff peaks

3. Mix almond flour and Truvia together

4. Add almond flour / Truvia mix into the eggs (I do it using a tablespoon, one by one)

5. Add almond extract and mix well

6. Line a baking tray with greased baking paper

7. Spoon out the mixture onto the tray and shape small round biscuits

8. Alternatively, you can roll little balls with your hands, flatten them and place on the baking tray

9. Leave a bit of space between the biscuits, as they will expand slightly

10. Bake for 15-20 minutes until slightly golden

11. Ideally, cool completely before eating, as the texture gets more authentic (crunchy on the outside, soft on the inside)

Nutritional info:

For the total amount listed above: 1020 cal, 10g carbs, 84g fat, 45g protein

Assuming 20 small biscuits are made, per 1 biscuit: 51 cal, 0.5g net carbs, 4g fat, 2g protein

More at: Low-carb amaretti biscuits

Get more outstanding recipe ideas at Low Carb Diet Support, follow on Twitter @carbophobic and get their feed on Google+

If you’d like one or more of your low carb recipes to feature on Low Carb Diet News like this then please contact us using this form!

Low-carb flourless chocolate cookies

Published on January 24, 2014,

Top website Low Carb Diet Support has but together this tempting recipe for flour-free low carb chocolate biscuits (or cookies in the US)…


This recipe for low-carb, gluten-free chocolate biscuits is completely flourless – basically you just use cocoa powder instead. You just can’t go wrong with that much cocoa!

This recipe is super-simple and takes about 20-25 minutes total to prepare and bake. Carb count is less than 1g net carbs per biscuit.

What sort of cocoa powder should I use?

You will need to get sugar-free, Dutch-processed cocoa powder.

In the UK, Green & Black is a good brand to go for. In the US, try Hershey’s Special Dark or Valrhona.

You can also add some sugar-free chocolate chips to the biscuits (if you are not afraid of chocolate overdose!). I use Willie’s Cacao blocks, roughly chopped.

If you are wondering about cocoa and chocolate on a low-carb diet, please have a look at this earlier post – basically, chocolate is not the problem (but added sugar is).

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 25 minutes

12 biscuits

Calories per serving: 75

Fat per serving: 7



  1. Preheat oven to 190C/375F/Gas Mark 5
  2. Mix cream cheese with Truvia and blend until smooth
  3. Lightly beat the eggs and mix with melted butter and vanilla extract
  4. Add the egg mixture to cream cheese and mix well until no lumps
  5. Gently fold in cocoa powder
  6. Line a baking tray with baking paper
  7. Spoon out the mixture into round mounds (they will flatten in the oven)
  8. Bake for 20-25 minutes
  9. Let cool completely (biscuits will get more crispy when cool)

Assuming 12 biscuits are made from the amounts listed above, per biscuit: 75 cal, 0.8g net carbs, 7g fat, 3g protein.

More at: Low-carb flourless chocolate biscuits

Get more outstanding recipe ideas at Low Carb Diet Support, follow on Twitter @carbophobic and get their feed on Google+

If you’d like one or more of your low carb recipes to feature on Low Carb Diet News like this then please contact us using this form!

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

Get more outstanding recipe ideas at Low Carb Diet Support, follow on Twitter @carbophobic and get their feed on Google+

If you’d like one or more of your low carb recipes to feature on Low Carb Diet News like this then please contact us using this form!

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