KETO ALMOND FLOUR BISCOTTI

3.2g

By Carine

www.sweetashoney.co

KETO

GLUTEN-FREE

DID YOU KNOW?

Biscotti

Means "Cooked Twice" in Medieval Latin - Bis: Two or Twice - Coctus: Cooked Hence why this recipe is baked twice!

INGREDIENTS

2 cups Almond flour

1 teaspoon Psyllium husk

1/4 teaspoon Salt

1/3 cup Erythritol

1 teaspoon baking powder

1 large Egg

1 teaspoon Almond extract

1/4 cup Melted unsalted butter

1/2 teaspoon Vanilla extract

1/2 cup Almonds

Combine Ingredients

– Preheat oven to 325°F (160°C). Line a cookie sheet with parchment paper. Lightly oil the parchment paper with coconut oil. Set aside. – In a large mixing bowl, whisk erythritol, almond flour, psyllium husk, baking powder, salt.

1

Knead and Roll

– In another bowl, whisk the egg with melted butter, almond extract, and vanilla extract. – 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.

2

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).

3

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.

4

Bake once

5

Bake for 20-25 minutes or until firm on top and starts to brown.

Cool down and turn

6

Bake for 20-25 minutes or until firm on top and starts to brown.

Bake again!

7

– Reduce oven to 300°F (150°C). – Return to the oven for 10-12 minutes until the sides are golden and firm.

Cooling the Biscotti

8

– 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.

Enjoy!

7

Net Carbs: 2.5 gram Fat: 11.1 grams Protein: 4.2 grams 1 Serving = 1 Cookie - 12 cookies per batch

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