Keto Sugar Free Italian Canestrelli Biscuits

KETO SUGAR FREE ITALIAN CANESTRELLI BISCUITS

Keto Sugar Free Italian Canestrelli Biscuits. 1.4g net carbs each.

Whether you’re a dunker or not, these exquisite faux canestrelli biscuits (cookies for my overseas friends) will get you smiling and making mmmhhhh noises as they hit your senses.

It took me quite a few trials before I got the ingredients and ratios just right. But it was definitely worth the effort. The only downside is that, being so incredibly nice, you have to apply a lot of self-control to stop reaching for ‘one more’, until there is no more.



What sets these Keto Sugar Free Italian Canestrelli Biscuits apart from the myriad same-old-story keto biscuits you can find on the web, is that they don’t taste of almonds, or coconut, and they’re neither stodgy nor akin to a brick.

Classic canestrelli biscuits are very light, crumbly and delicate, with a hint of lemon and vanilla. My keto version is an indiscernible match. Those who tested them could not tell them apart from patisserie originals. And I’m not talking about ketohusband… who frankly, likes everything (sweet) I create. My tasters were Italian traditionalists who know exactly what canestrelli biscuits feel and taste like, and are incapable of exercising any restraint when it comes to criticism.

Keto Sugar Free Italian Canestrelli Biscuits

How To Make Keto Sugar Free Italian Canestrelli Biscuits

There are two major elements that are crucial in order to replicate my recipe. Please do not ask if substitutions will work. I spent a lot of time, effort and money in order to reproduce this delicacy, so let me make it clear: the ingredients and quantities are non-negotiable.

The two key elements that give my keto canestrelli their unique texture are:

  1. A HARD BOILED EGG YOLK passed through a sieve.
  2. ARROWROOT flour.

The shape is optional, although patisserie canestrelli are always shaped like a flower, with a centre hole.

Keto Sugar Free Italian Canestrelli Biscuits

Now. If you look up the nutrition information for arrowroot, you’ll quickly discover that it’s extremely high carb. It’s a root, after all. The traditional recipe calls for an insane amount of cornflour in addition to white wheat flour. Which are basically devil synonyms to anyone following a keto lifestyle. By using arrowroot flour, in a much reduced amount, I have managed to retain the light crumbliness quality, yet done away with the pernicious ingredients.

Yes, omitting the arrowroot and simply replacing it with more fine almond flour will still deliver something. But you won’t be eating canestrelli.

Call me a food snob if you wish. I won’t be offended. As far as I’m concerned, way too many keto versions of well known recipes are just poor attempts to entice readers to create something that, in most cases, has nothing in common with the original but the name. Sorry. That’s not my style. I used to enjoy gourmet food pre-keto. I still proudly enjoy gourmet food.

Keto Sugar Free Italian Canestrelli Biscuits

Oh, almost forgot… I have discovered silicone mats… they’re amazing and save a lot of effort because they’re beautifully non-stick and reusable. Perfect for keto sticky pastry work and much, much better than parchment paper. You’ll see me use them a lot in future…. I wish I’d found them sooner.

Ready to bake Keto Sugar Free Italian Canestrelli Biscuits? My usual one-bowl, no-faffing method awaits.

Enjoy!

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Keto Sugar Free Italian Canestrelli Biscuits

Keto Sugar Free Italian Canestrelli Biscuits

Canestrelli are delicate Italian patisserie biscuits. Now fully ketofied and 100% scrumptious, ready to be indulged.
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Course: Biscuits & Cookies, Sweet Bites
Diet: Coconut Free, Gluten Free, Italian, Keto, Low Carb, Sugar Free
Keywords: almond, arrowroot, canestrelli, egg yolk
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 20 biscuits

Ingredients

Instructions

  • combine almond flour, arrowroot flour and icing 'sugar'.
    100 g finely ground blanched almond flour, 20 g arrowroot flour, 25 g Sukrin icing 'sugar'
  • add remaining ingredients and knead by hand until you have a smooth dough with no visible lumps of butter.
    1 egg YOLK, 40 g unsalted butter, ½ lemon, 1 tsp vanilla extract, 1 tsp lemon extract
  • shape into a ball and place it in the coldest part of your fridge wrapped in cling film, for at least 1 hour.
  • line an oven rack with a silicone baking mat.
  • pre-heat oven to 170°C static.
  • place the cold dough over a silicone pastry mat such as THIS, or a smooth, non-stick surface, and cover it with cling film; use a rolling pin to flatten it and roll it out thinly and evenly.
  • cut out typical Canestrelli shapes (scalloped or flower petal edges with centre hole) and place them on your lined oven rack so they don't touch - you should end up with 20 biscuits.
  • bake for 10-12 minutes until golden - watch them after 10 minutes, they can turn brown very quickly.
  • remove from oven and let cool completely before transferring them to a serving plate and dusting them with icing 'sugar'.

Notes

These canestrelli will keep for 4-5 days (if you can resist the temptation) with no need to refrigerate or cover.
Unless otherwise indicated, use Metric Kitchen Scales to measure ingredients accurately (U.S. option HERE).

Nutrition

Serving: 1biscuit | Calories: 51kcal | Carbohydrates: 1.4g | Protein: 1.2g | Fat: 4.5g
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4 Comments

  1. Hello
    The link to the almond flour is not working – in the UK we can get defatted extra fine flour (from the likes of RFS) – is this what you intend to use?
    Thank you so much and hopefully I can let you know how it does!

  2. Hi Antya, I just want to thank you for all fantastic keto biscuits recipes! I have tried Canestrelli, Amaretti and Sablé Bretons so far and can’t decide, which ones I like the most. They are all absolutely delicious and make keto diet much more fun! And my better half prefers them over regular biscuits!

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