– 2 cups Almond Flour – 1 tsp Psyllium Husk – ⅓ cup Erythritol – ¼ tsp Salt – 1 tsp Baking Powder – 1 Egg – ¼ cup Butter – 1 tsp Almond Extract – ½ tsp Vanilla Extract – ½ cup Almonds
In a large mixing bowl, whisk erythritol, almond flour, psyllium husk, baking powder, salt.
Combine Wet Ingredients
In another bowl, whisk the egg with melted butter, almond extract, and vanilla extract.
Make a Batter
Pour the liquid into the dry ingredients bowl, stir to combine well. When the dough is soft and combined, stir in finely chopped almonds and form a dough ball.
Flatten the dough
Flatten the dough ball onto the prepared cookie sheet to form a flat long cylinder of about 10 inches in length and 1 inch in height (25 cm x 2 cm).
Slice the Dough
Using a long sharp knife, gently cut the cylinder of dough into 12 biscotti. Leave a tiny gap between each, they will bake better in the center, making it easier to separate them later on.
Bake Biscotti Once
Bake the Keto Almond Flour Biscotti a first time for 20-25 minutes in an oven preheated to 325°F (160°C).
Cool Down and Turn
Remove the Keto Almond Flour Biscotti from the oven, cool down for 20 minutes. Then gently turn each biscotti cut-side down onto the cookie sheet
Reduce oven to 300°F (150°C). Return the Keto Almond Flour Biscotti to the oven for 10-12 minutes until the sides are golden and firm.
Cooling the Biscotti
Remove from the oven and cool on the cookie sheet completely - about 20 minutes. Transfer to a cooling rack and wait at least 2 hours to enjoy their full crunchy texture.
NET CARBS FAT PROTEIN
Serving: 1 Biscotti Makes: 12 Biscotti
Prep: 10 Minutes Cook: 40 Minutes