Low Carb Classic Almond Biscotti
Indulge in the irresistible crunch of Low Carb Classic Almond Biscotti, a guilt-free twist on the beloved Italian treat! Made with almond flour and naturally sweetened with erythritol, these biscotti are perfect for those embracing a low-carb or keto lifestyle. Featuring the rich flavors of vanilla and almond extracts, along with the satisfying crunch of chopped almonds, this recipe produces biscotti that are golden, crisp, and delightfully aromatic. With just 15 minutes of prep time, these twice-baked cookies are easy to whip up and store beautifully for up to two weeks. Pair them with your favorite coffee or tea for a deliciously wholesome snack or dessert. Ideal for low-carb baking enthusiasts and almond lovers alike!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 3/4 cup Erythritol or preferred low-carb sweetener
- 1 teaspoon Baking powder
- 1/4 teaspoon Salt
- 1 cup Whole almonds, chopped
- 2 pieces Large eggs
- 1 teaspoon Vanilla extract
- 1/2 teaspoon Almond extract
- 2 tablespoons Butter, melted
Instructions
Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper.
In a large bowl, combine the almond flour, erythritol, baking powder, and salt. Stir in the chopped almonds.
In a separate bowl, whisk together the eggs, vanilla extract, almond extract, and melted butter until well combined.
Pour the wet ingredients into the dry ingredients and stir until a dough forms. The dough should be slightly sticky.
Divide the dough in half and shape each half into a log about 10 inches long and 3 inches wide on the prepared baking sheet.
Bake in the preheated oven for 20 to 25 minutes, or until the logs are golden and firm to the touch. Remove from the oven and allow to cool for 10 minutes.
Reduce the oven temperature to 300°F (150°C).
Gently cut the logs into 1/2-inch thick diagonal slices using a serrated knife.
Place the slices cut-side down on the baking sheet and bake again for another 10 to 15 minutes, until golden and crisp.
Remove from the oven and let the biscotti cool completely on a wire rack before serving.
Store in an airtight container for up to two weeks.
Nutrition Facts
Calories |
2120 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.9 g | 238% | |
| Saturated Fat | 28.8 g | 144% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 434 mg | 145% | |
| Sodium | 1183 mg | 51% | |
| Total Carbohydrate | 247.9 g | 90% | |
| Dietary Fiber | 34.6 g | 124% | |
| Total Sugars | 12.3 g | ||
| Protein | 77.4 g | 155% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 778 mg | 60% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 953 mg | 20% | |
*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.
