Diabetic Cinnamon Sour Cream Biscotti
Indulge in a guilt-free treat with this Diabetic Cinnamon Sour Cream Biscotti, a wholesome twist on the classic Italian cookie! Made with fiber-rich whole wheat flour, a touch of ground cinnamon, and a sugar substitute, this recipe delivers a crunchy, lightly sweetened delight that's perfect for diabetic-friendly snacking. The addition of sour cream ensures a tender texture, while optional chopped nuts like almonds or walnuts provide a satisfying crunch. With a simple double-baking technique, these biscotti achieve the perfect crispness for dunking into coffee or tea. Ready in just over an hour and yielding 16 servings, this easy-to-make and healthier biscotti recipe is ideal for satisfying your sweet cravings without spiking blood sugar levels.
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 1.5 teaspoons Baking powder
- 2 teaspoons Ground cinnamon
- 0.25 teaspoons Salt
- 0.25 cups Unsalted butter, softened
- 0.5 cups Granulated sugar substitute (e.g., erythritol or stevia blend)
- 2 Large eggs
- 1.5 teaspoons Vanilla extract
- 0.25 cups Sour cream (low-fat or regular)
- 0.5 cups Chopped almonds or walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the whole wheat flour, baking powder, ground cinnamon, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar substitute with a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla extract and sour cream until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. If using nuts, gently fold them into the dough.
Lightly flour your hands and shape the dough into a slightly flattened log, approximately 10-12 inches long and 3 inches wide, on the prepared baking sheet.
Bake in the preheated oven for 25 minutes, or until the log is firm and lightly golden. Remove from the oven and allow it to cool for 10 minutes.
Reduce the oven temperature to 325°F (163°C). Carefully transfer the baked log to a cutting board and use a serrated knife to slice it diagonally into 1/2-inch thick slices.
Place the slices cut-side down on the baking sheet. Bake for an additional 10 minutes, then flip the slices and bake for another 10 minutes, or until the biscotti are dry and crisp.
Remove the biscotti from the oven and let them cool completely on a wire rack before serving or storing in an airtight container.
Nutrition Facts
Calories |
1857 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.5 g | 129% | |
| Saturated Fat | 42.2 g | 211% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 531 mg | 177% | |
| Sodium | 1455 mg | 63% | |
| Total Carbohydrate | 316.9 g | 115% | |
| Dietary Fiber | 38.0 g | 136% | |
| Total Sugars | 6.2 g | ||
| Protein | 58.7 g | 117% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 434 mg | 33% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 1658 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
