Keto Italian Almond Biscotti
Discover the perfect guilt-free indulgence with these Keto Italian Almond Biscotti—crunchy, flavorful, and irresistibly aromatic! This low-carb, gluten-free rendition of the classic Italian treat is crafted with almond flour and sweetened with erythritol, making it a perfect snack for keto enthusiasts. Flavored with vanilla and almond extracts, and studded with sliced almonds, these biscotti boast an authentic nutty taste and a delectable crunch. The double-baking technique ensures a firm texture ideal for dunking in coffee or tea, while the easy-to-follow instructions allow you to prepare them effortlessly in under an hour. Whether you're embracing a ketogenic lifestyle or simply looking for a healthier dessert alternative, these biscotti will undoubtedly become a household favorite.
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 2 cups almond flour
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 0.75 cup granulated erythritol
- 3 large eggs
- 1 teaspoon vanilla extract
- 0.5 teaspoon almond extract
- 0.75 cup sliced almonds
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium-sized bowl, whisk together the almond flour, baking powder, and salt. Set aside.
In a large bowl, beat the erythritol and eggs until the mixture is light and fluffy, about 2-3 minutes.
Add the vanilla and almond extracts to the egg mixture and mix well.
Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
Gently fold in the sliced almonds until evenly distributed.
Divide the dough in half and shape each half into a log approximately 10 inches long and 2 inches wide, placing them on the prepared baking sheet.
Bake for 25-30 minutes, or until the logs are golden brown and firm to the touch.
Remove from the oven and let cool for 10 minutes. Reduce the oven temperature to 300°F (150°C).
Once slightly cooled, use a serrated knife to slice the logs into 1/2-inch thick biscotti.
Place the biscotti cut side down back onto the baking sheet and bake for an additional 10-15 minutes, flipping halfway through, until they are dry and crisp.
Allow the biscotti to cool completely on a wire rack before serving or storing in an airtight container.
Nutrition Facts
Calories |
2120 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.1 g | 228% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 555 mg | 185% | |
| Sodium | 1231 mg | 54% | |
| Total Carbohydrate | 221.4 g | 81% | |
| Dietary Fiber | 37.6 g | 134% | |
| Total Sugars | 13.8 g | ||
| Protein | 86.4 g | 173% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 861 mg | 66% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 2589 mg | 55% | |
*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.
