Diabetic Lemon Biscotti
Delight in the zesty charm of these Diabetic Lemon Biscotti—a guilt-free treat that’s perfect for a low-sugar lifestyle! Made with wholesome whole wheat flour and naturally sweetened with a granulated sugar substitute, these crunchy Italian-inspired cookies are bursting with the bright flavor of fresh lemon zest and juice. A touch of vanilla and optional slivered almonds add depth and texture, making each bite irresistibly satisfying. This easy-to-make recipe offers a healthier twist on traditional biscotti without compromising flavor, making it ideal for those managing diabetes or anyone seeking a lighter dessert. Perfect alongside a cup of coffee or tea, this biscotti recipe will quickly become a staple in your snack repertoire!
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Granulated sugar substitute (e.g., erythritol or monk fruit sweetener)
- 2 teaspoons Lemon zest
- 2 units Large eggs
- 2 tablespoons Fresh lemon juice
- 1 teaspoon Vanilla extract
- 3 tablespoons Unsalted butter, melted and cooled
- 0.25 cup Slivered almonds (optional, for added crunch)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the whole wheat flour, baking powder, salt, and sugar substitute.
In a separate bowl, whisk the eggs until frothy, then mix in the lemon zest, lemon juice, vanilla extract, and melted butter.
Gradually incorporate the wet ingredients into the dry ingredients, stirring until a dough forms. If using slivered almonds, fold them in now.
Turn the dough out onto a lightly floured surface and shape it into a log approximately 12 inches long and 3 inches wide. Transfer the log to the prepared baking sheet.
Bake in the preheated oven for 25 minutes, or until the log is firm and lightly golden. Remove it from the oven and let it cool for 10 minutes.
Using a serrated knife, slice the log diagonally into 1/2-inch-thick biscotti pieces.
Arrange the biscotti slices cut side down on the baking sheet. Return them to the oven and bake for an additional 12-15 minutes, flipping them halfway through, until crisp and golden brown.
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 |
1447 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.0 g | 81% | |
| Saturated Fat | 26.7 g | 134% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 465 mg | 155% | |
| Sodium | 1195 mg | 52% | |
| Total Carbohydrate | 306.4 g | 111% | |
| Dietary Fiber | 33.0 g | 118% | |
| Total Sugars | 3.6 g | ||
| Protein | 50.5 g | 101% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 234 mg | 18% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 1372 mg | 29% | |
*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.
