Steiner's Low(er) Carb Biscuit - sugar, gluten and lactose free biscuit baking mix

Steiner's Low(er) Carb Biscuit - light as a cloud, fit as a dream

Aroma and taste that seduces

Upon opening the bag, you smell a delicate almond aroma combined with the subtle sweetness of erythritol. The baked sponge cake spreads the aroma of freshly shelled grain, and the first bite reveals fluffy, vanilla and almond notes with a discreet sweetness - without a chemical aftertaste. The flavor is clear, so it blends perfectly with fruits, creams and chocolate without dominating the additives.

Consistency and ease of preparation

• 6 minutes of whisking - the mixture with five eggs turns into a thick, glossy foam.
• 23 minutes of baking at 165 °C guarantee an even, golden baked product that doesn't sink when removed from the oven.
• Feathery texture: a soft, evenly aerated crumb that is easy to cut into cake tops or roll up.
• Even a day after baking, it retains moisture - great for soaking in coffee or punch.

Keto-friendly macronutrients

• Only 11.6 g of carbohydrates in 100 g of finished cake, of which as much as 10 g are non-absorbable polyols.
• 1.3 g of sugars - 96% less than in a classic sponge cake.
• 7.3 g of fiber in 100 g of baked goods - promotes satiety and healthy peristalsis.
• 10.5 g of protein thanks to lupin flour and almonds - promotes recovery and stable glycemia.

The power of ingredients

• Almond grits - natural vegetable fat enriches flavor and adds subtle moisture.
• Oat fiber - lowers glycemic load, provides beta-glucans.
• Lupin flour - provides light texture, adds arginine and calcium.
• Erythritol - pure sweetness, zero calories, zero impact on blood sugar.

Benefits that everyone will appreciate

• Gluten-free & lactose-free - safe for people with celiac disease and lactose intolerance.
• Keto-friendly - fits into the restrictive carbohydrate limit.
• Calorie reduction - 156 kcal in 100 g of finished cake; more than 40% less than standard baked goods.
• 21% fiber in the mix - a clever way to make an easily digestible dessert.

Ideas for use

• Raspberry mousse cake - layer a mascarpone-based cream with erythritol and fresh raspberries.
• Cappuccino roll - soak the sponge cake in espresso, spread with yogurt cream with cocoa and roll up.
• Tiramisu fit - replace the classic savoiardi with pieces of this sponge cake, spread with ricotta cream and amaretto flavoring (without sugar).
• Mango-coconut trifle - layer cubes of sponge cake with mango mousse and coconut yogurt.

Steiner's Low(er) Carb Biscuit is the new definition of light baking: fluffy like a traditional sponge cake, but free of excess sugar and gluten. Perfect when you need a base for a cake or dessert that won't derail your diet plan, yet will delight any glutton with its taste