Keto Biscocho
Indulge in the irresistible crunch of Keto Biscocho, a low-carb twist on the traditional Spanish biscotti-style treat. Crafted with a blend of almond flour and coconut flour, this keto-friendly delight is lightly sweetened with erythritol, making it a perfect guilt-free snack for anyone following a ketogenic lifestyle. Highlighted by notes of rich vanilla and aromatic cinnamon, these golden biscotti slices are twice-baked to achieve a perfectly crisp texture that pairs beautifully with coffee or tea. Ready in under an hour and yielding 12 servings, this easy-to-make recipe is a must-try for those looking to satisfy their sweet cravings without compromising on flavor or dietary goals. With keywords like keto, low-carb, almond flour, and cinnamon-coated, this recipe is a showstopper for healthy snack enthusiasts everywhere.
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.25 cup Coconut flour
- 0.5 cup Erythritol sweetener
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter, melted
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, mix together the almond flour, coconut flour, erythritol sweetener, baking powder, and salt until well combined.
In a separate medium bowl, whisk the melted butter with the eggs and vanilla extract until fully blended.
Combine the wet ingredients into the dry ingredients and stir until a dough forms.
Roll the dough into a log about 12 inches long and 2 inches wide. Place it onto the prepared baking sheet.
Bake in the preheated oven for about 15 minutes until the dough is golden and firm to the touch.
Remove from the oven and allow it to cool for about 10 minutes on a wire rack.
Once cooled, use a sharp serrated knife to slice the log into 1/2-inch wide pieces.
Arrange the slices back onto the baking sheet, cut side down, and sprinkle each piece with ground cinnamon.
Bake for another 10 minutes to allow the slices to crisp up. Then, turn them over and bake for an additional 5 minutes.
Let the Keto Biscocho cool completely on a wire rack before serving. The slices will continue to crisp up as they cool.
Nutrition Facts
Calories |
2047 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.8 g | 239% | |
| Saturated Fat | 74.7 g | 374% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 816 mg | 272% | |
| Sodium | 1293 mg | 56% | |
| Total Carbohydrate | 174.3 g | 63% | |
| Dietary Fiber | 29.0 g | 104% | |
| Total Sugars | 8.9 g | ||
| Protein | 56.6 g | 113% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 451 mg | 35% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 444 mg | 9% | |
*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.
