Keto Sugar Free Savoiardi – Lady Finger Biscuits: 1.3g carbs each.
So you’ve never heard of Savoiardi biscuits. I bet you’ve tasted them though. Savoiardi biscuits are gorgeous, dainty, light and crispy ‘fingers’ that soak up warm liquid almost immediately. Outside the professional kitchen, you’ll find that they’re ubiquitous in trifle, tiramisú and any other dessert where layers are involved.
They’re known as lady fingers or sponge fingers in many Countries. The French call them boudoirs. They are extremely popular in Italy, which is where they were first created. The claim is that they were made at the Italian Duchy of Savoy Palace, to celebrate a state visit by the King of France, at some point in time between the XI and XV centuries (?!). But there’s no way to verify any of that. And Italians have always had a fondness for theatrics… What is certain, however, is that pastry chefs in Italy have been making these biscuits for centuries, using them in myriad dessert recipes.
They can be a little tricky to perfect, but they’re not complicated.
The Key Ingredient in Keto Sugar Free – Lady Finger Savoiardi Biscuits.
First of all, I realise that the photos are actually showing flat biscuits, rather than finger-shaped ones. I make no apologies for that. Thing is, savoiardi biscuits don’t need a leavening agent such as baking powder. Gluten in the flours help them retain their finger shape during baking. But this is KETO baking. No grains and, consequently, NO GLUTEN. Leave out the leavening agent as well, and flatness is to be expected.
You’re probably wondering why I didn’t simply add some baking powder or baking soda plus ACV or something…. Well, the answer is that I wanted these Keto Sugar Free Savoiardi – Lady Finger Biscuits to stay as true as possible to the original recipe. Too many keto / low carb look-a-likes are actually not very taste-a-like because of the alternative flours we employ. I just wanted my savoiardi to taste like savoiardi, even if that meant sacrificing the look.
Flatness aside, I must fess up to using a very non-keto ingredient. Or rather, a grain free and gluten free ingredient that isn’t the norm in a keto kitchen due to its very high carbohydrate content. Meet arrowroot starch. It replaces the cornflour in the traditional savoiardi recipe. I’m afraid you cannot skip it or replace it with anything else. Trust me. I tried. And failed. Over and over. The thing is, you need such a minute quantity that the total carbs count isn’t at all bad. I’ll say it again: DO NOT omit to incorporate arrowroot starch in this recipe unless you want to create something that is definitely not savoiardi biscuits.
They look a bit ugly, but they smell and taste like real savoiardi biscuits.
Yes, they look flatter than their ‘real’ cousins. They’re also a little bit denser (obviously…because they’re flat). But when your kitchen fills with the aroma of these beauties you’ll know you’re onto a winner.
My Keto Sugar Free Savoiardi – Lady Finger Biscuits also lack the classic top sugar layer. Intentionally. What’s it for anyway, other than to make them look less boring? Totally pointless and zero nutritional value.
As for their shape, you’ll see that I made mine look quite ‘rustic’. Unintentionally, I admit. The savoiardi mix should be piped onto a baking tray to create regular, neat, sausage shapes. I don’t do piping. Or rather, I CANNOT do piping. Every time I try, I end up wasting more mix than I use, and the little I manage to squeeze out looks a mess. I can’t even fit a piping nozzle properly. Despite having watched countless demos on You Tube I continue to be a piping failure. So now you know.
My rustic savoiardi are spooned onto a baking sheet. No messing about with bags, nozzles or other piping gizmos. They don’t need to look pretty.
3 TIPS for successful keto savoiardi biscuits.
#1 Measure your ingredients accurately and follow my recipe to the letter. It took me ages to bake the perfect savoiardi. I had to adjust the coconut flour vs arrowroot starch ratio many times before getting it right. Just a few grams less or more of either flour didn’t yield the right result. I’ve done the hard slog. All you have to do is stick to my quantities by metric weight as indicated in the recipe. Converting to cups or spoons will inevitably lead to failure. I guarantee it.
#2 Whip to infinity and beyond. The yolk mix must be whisked long enough to turn it into a frothy, light, syrupy thing. The egg white has to be whipped solid. Stop whisking only when your electric whisk motor starts burning (I’m kidding).
#3 When I say fold I mean fold. No rushing here, ladies and gents. You do not want to deflate anything. You need to keep as many of those tiny air bubbles you created by whisking on and on. If you’re spooning (or piping) the savoiardi mix onto your baking tray and the mix starts to spread out or even run (disaster alert!) I’m afraid you’ll have to start over. Sorry.
That’s it guys. I hope you give Keto Sugar Free Savoiardi – Lady Finger Biscuits a go. There’s a forthcoming CHOCOLATE TIRAMISÚ recipe that you’ll need them for…Check back in a couple of weeks, or even better, subscribe to my newsletter and I’ll alert you by email when that mouth-watering recipe gets published.
- Yield: 4
- Serving: 1
- Calories: 29
- Fat: 1.3g
- Net Carbs: 1.3g
- Protein: 1.8g
- 1 medium egg
- 8g fine coconut flour(click HERE for U.S. option)
- 5g arrowroot flour (U.S. option HERE)
- 30g erythritol (click HERE for U.S. option)
- ¼ tsp pure stevia powder (click HERE for U.S. option)
- 3-4 drops vanilla extract (click HERE for U.S. option) or Make your Own
- zest of ¼ lemon
- 3-4 drops lemon juice
- separate egg and pre-heat oven to 200°C static.
- add lemon zest, 20g erythritol and stevia to egg yolk and whisk until pale and frothy.
- add lemon juice drops to egg white and whisk until stiff, then add 10g erythritol and continue to whisk until you have a very stiff meringue.
- in a separate bowl, sift flours and give them a good stir.
- fold ½ meringue very gently into egg yolk mixture, add sifted flours 1 tablespoon at a time, folding gently so as not to deflate the mix, then incorporate the remaining ½ meringue.
- at this point you should end up with a very light and foamy mixture.
- spoon onto a lined baking tray, forming 4 equal, oblong shapes (the mixture should not spread itself out at this point, if it does it is too liquid and airless - I'm afraid you'll have to start all over)
- bake 8-9 minutes until golden and edges start to brown.
- the biscuits will harden once completely cold.
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. U.S. option HERE.