Low Carb Italian Almond Biscotti
Indulge guilt-free with this Low Carb Italian Almond Biscotti, a deliciously crispy treat that's perfect for keto enthusiasts and anyone seeking a healthier alternative to traditional biscotti. Made with wholesome almond flour and sweetened with erythritol, this recipe achieves a delicate balance of sweetness and nuttiness, while staying gluten-free and low in carbs. A touch of vanilla and almond extract adds aromatic depth, complemented by crunchy sliced almonds in every bite. These biscotti are twice-baked for that classic crisp texture, ideal for dunking in coffee or enjoying as a standalone snack. With just 15 minutes of prep time and straightforward instructions, this elegant recipe is perfect for savoring authentic Italian flavors without straying from your dietary goals.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.75 cup Erythritol
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 2 whole Large eggs
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Almond extract
- 0.5 cup Sliced almonds
Instructions
Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the almond flour, erythritol, baking powder, and salt.
In another bowl, beat the eggs, vanilla extract, and almond extract together until well combined.
Pour the wet ingredients into the dry ingredients and mix until a dough forms.
Fold in the sliced almonds, ensuring they are evenly distributed throughout the dough.
With your hands lightly dusted with almond flour, form the dough into a log approximately 12 inches long and 3 inches wide on the prepared baking sheet.
Bake for 25 minutes in the preheated oven until the log is firm and slightly golden.
Remove from the oven and let the log cool on the baking sheet for about 10 minutes.
Reduce the oven temperature to 300°F (150°C).
Once cool enough to handle, use a sharp serrated knife to slice the log diagonally into 1/2-inch thick biscotti slices.
Place the slices cut-side down back onto the baking sheet.
Bake the biscotti slices for an additional 15 minutes, flipping halfway through, until crisp and golden.
Remove from the oven and allow to cool fully on a wire rack before storing or serving.
Nutrition Facts
Calories |
1645 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.1 g | 180% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1180 mg | 51% | |
| Total Carbohydrate | 241.4 g | 88% | |
| Dietary Fiber | 29.6 g | 106% | |
| Total Sugars | 9.7 g | ||
| Protein | 66.8 g | 134% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 672 mg | 52% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 668 mg | 14% | |
*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.
