Keto Classic Almond Cantuccini
Indulge in the guilt-free pleasure of **Keto Classic Almond Cantuccini**, a low-carb twist on the beloved Italian biscotti. Made with **wholesome almond flour** and sweetened with erythritol, these golden slices achieve the perfect balance of crispness and nutty richness, without breaking your keto-friendly goals. Flavored with a splash of **vanilla and almond extracts**, and studded with whole almonds for extra crunch, this delightful treat is perfect for pairing with your morning coffee or as a satisfying snack. With just **15 minutes of prep time** and under an hour to bake, these sugar-free cantuccini are as easy to make as they are irresistible. Whether you’re a keto enthusiast or simply looking for a healthier biscuit alternative, this recipe will quickly become a staple in your kitchen. Enjoy the taste of Italy with all the comfort of staying on track!
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Recipe Information
Ingredients
- 200 grams Almond flour
- 100 grams Erythritol sweetener
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 2 units Large eggs
- 50 grams Unsalted butter, melted
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Almond extract
- 120 grams Whole almonds
Instructions
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a large mixing bowl, combine almond flour, erythritol, baking powder, and salt. Stir until blended.
In a separate bowl, whisk together the eggs, melted butter, vanilla extract, and almond extract until smooth.
Pour the wet ingredients into the dry ingredients and mix until a dough begins to form. It will be slightly sticky.
Fold in the whole almonds using a spatula or your hands until they are evenly distributed throughout the dough.
Transfer the dough onto the prepared baking sheet. Shape it into a flat log about 30 cm (12 inches) long and 8 cm (3 inches) wide.
Bake for 20-25 minutes, or until firm to the touch and lightly golden.
Remove from the oven and allow the log to cool for about 10 minutes. This prevents crumbling when slicing.
Reduce the oven temperature to 160°C (320°F).
Carefully transfer the log to a cutting board and use a sharp serrated knife to slice it diagonally into 1 cm (0.5 inch) thick slices.
Lay the slices flat on the baking sheet and return them to the oven to bake for an additional 14-16 minutes, flipping them halfway through baking for even crispness.
Once the cantuccini are golden and crisp, remove them from the oven and let them cool completely on a wire rack.
Store in an airtight container for up to one week. Enjoy your keto-friendly classic almond cantuccini with a nice cup of coffee!
Nutrition Facts
Calories |
2361 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 210.6 g | 270% | |
| Saturated Fat | 40.5 g | 202% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 481 mg | 160% | |
| Sodium | 1184 mg | 51% | |
| Total Carbohydrate | 173.8 g | 63% | |
| Dietary Fiber | 36.4 g | 130% | |
| Total Sugars | 12.9 g | ||
| Protein | 80.6 g | 161% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 821 mg | 63% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 1015 mg | 22% | |
*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.
