Low Carb Classic Almond Cantuccini
Indulge in the delightful crunch of *Low Carb Classic Almond Cantuccini*, a guilt-free twist on the beloved Italian biscuit. Made with nutrient-rich almond flour, whole almonds, and a low-carb sweetener, this recipe transforms a traditional favorite into a keto-friendly snack without compromising on flavor or texture. Fragrant notes of vanilla and almond extracts infuse each bite with irresistible warmth, while the twice-baked process ensures that signature crispiness. Perfectly paired with your morning coffee or afternoon tea, these gluten-free, sugar-free biscotti are an elegant treat you can enjoy anytime. With just 15 minutes of prep time, you'll be relishing this delightful low-carb creation in no time!
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Recipe Information
Ingredients
- 200 grams Almond flour
- 125 grams Whole almonds
- 75 grams Granulated erythritol or preferred low-carb sweetener
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Almond extract
Instructions
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the almond flour, granulated erythritol, baking powder, and salt. Stir until well mixed.
Add the whole almonds into the dry mixture and mix until the almonds are evenly distributed.
In a separate bowl, whisk together the eggs, vanilla extract, and almond extract until smooth.
Pour the wet ingredients into the dry ingredients and stir until a sticky dough forms.
Lightly dust a clean surface with almond flour. Turn the dough out onto this surface and gently shape it into a log approximately 30 cm (12 inches) long and 6 cm (2.5 inches) wide.
Transfer the log onto the prepared baking sheet. Flatten the top slightly with your hands.
Bake in the preheated oven for 25-30 minutes, or until the log is golden brown and firm to the touch.
Remove from the oven and allow it to cool for about 10 minutes on the baking sheet.
Reduce the oven temperature to 160°C (320°F).
Once the log is cool enough to handle, use a sharp serrated knife to cut it into 1 cm (around 0.5 inch) slices.
Arrange the slices cut side down on the baking sheet and return them to the oven for an additional 20-25 minutes, flipping them halfway through, until they are dry and crisp.
Remove from oven and let the cantuccini cool completely on a wire rack. Store in an airtight container.
Nutrition Facts
Calories |
2028 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.1 g | 221% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1183 mg | 51% | |
| Total Carbohydrate | 148.6 g | 54% | |
| Dietary Fiber | 37.1 g | 132% | |
| Total Sugars | 13.4 g | ||
| Protein | 81.8 g | 164% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 824 mg | 63% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 1040 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.
