Easy Keto Recipe
Keto Biscotti – 2 cups Almond Flour – 1 tsp Psyllium Husk – ⅓ cup Erythritol – ¼ tsp Salt – 1 tsp Baking Powder – 1 large Egg – ¼ cup Unsalted Butter – 1 tsp Almond Extract – ½ tsp Vanilla Extract – ½ cup Almonds
Whisk the unsalted butter and erythritol (or another powdered sweetener) in a mixing bowl.
Pour the almond flour, eggs, psyllium husk, baking powder, almond extract, and vanilla extract.
Mix the Keto Biscotti batter until the dough is soft and consistent. Stir is the chopped almonds.
Stir the Keto Biscotti batter until the almond chips are well distributed. Form a large dough ball.
Flatten the dough ball in a piece of parchment paper. Shape it in a long cylinder.
Remove the parchment paper from the top of the Low-Carb Biscotti batter.
Transfer the Keto Biscotti loaf onto a baking sheet. Preheat the oven to 325°F (160°C).
Pre-cut the Keto Biscotti cylinder into 12 slices. Wiggle the bread to separate the slices.
Cook the Almond Flour biscotti for 20-25 minutes and take them out. Separate the biscotti with a knife.
Turn each of the Keto Biscotti on their side. Return to the oven for 10-12 minutes at 300°F (150°C).
Decorate the Low-Carb Biscotti with sugar-free chocolate, shredded coconut, and chopped almonds.
NET CARBS FAT PROTEIN
Serving: 1 Biscotti Makes: 12 Biscotti
Prep: 10 Minutes Cook: 40 Minutes