Keto Sugar Free Italian Canestrelli Biscuits. 1.2g 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.
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:
- A HARD BOILED EGG YOLK passed through a sieve.
- ARROWROOT flour.
The shape is optional, although patisserie canestrelli are always shaped like a flower, with a centre hole.
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.
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.
- Yield: 20
- Serving size: 1
- Calories: 52
- Fat: 4.5g
- Net Carbs: 1.2g
- Protein: 1.2g
- 100g fine almond flour (U.S. option HERE)
- 20g arrowroot flour
- 25g Sukrin icing 'sugar' (or Make Your Own)
- 1 hard boiled egg yolk, cooled and pressed through a sieve.
- 40g cubed unsalted butter (room temperature)
- ½ lemon (unwaxed - grated zest only)
- 1 tsp vanilla extract (U.S. option HERE)
- 1 tsp lemon extract (U.S. option HERE)
- combine almond flour, arrowroot flour and icing sugar.
- add remaining ingredients and knead by hand until you have a smooth dough with no visible lumps of butter.
- form a ball, flatten it, and place it in the coldest part of your fridge wrapped in cling film, for at least 1 hour.
- line an oven tray with parchment paper (or better still, use a silicone baking mat like THIS ONE - U.S. option HERE).
- pre-heat oven to 170C static.
- place the cold dough over a silicone pastry mat (I use THIS ONE) or a smooth, non-stick surface, and cover it with cling film; then use a rolling pin to flatten it and roll it out thinly and evenly.
- cut out shapes and place them on your oven tray so they don't touch - you should end up with 20 canestrelli.
- 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.
They will keep for 4-5 days (if you can resist the temptation) with no need to refrigerate or cover.
Metric kitchen scales are an inexpensive yet invaluable gadget to enable accurate measurement of ingredients. Store them upright in a cupboard or over your worktop and they'll only take up a tiny bit of space. Click HERE for the ones I use. For U.S. option click HERE.