Pistachio Biscotti Diabetic
Satisfy your sweet tooth without compromising your health goals with this delightful Pistachio Biscotti recipe tailored for diabetics! Made with wholesome whole wheat and almond flours, this guilt-free treat is naturally sweetened with erythritol or monk fruit for a sugar-free indulgence. Packed with the nutty goodness of chopped pistachios and a hint of almond and vanilla extracts, these biscotti are baked to a crisp perfection, ideal for dunking in your favorite coffee or tea. For an optional touch of decadence, a drizzle of sugar-free dark chocolate adds a luscious finish. Quick to prepare in just 15 minutes, these biscotti offer a healthy, crunchy delight that's both delicious and diabetic-friendly. Perfect for snacking or as a thoughtful homemade gift!
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 0.5 cups Almond flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cups Granulated erythritol or monk fruit sweetener
- 2 pieces Large eggs
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Almond extract
- 0.75 cups Unsalted, shelled pistachios (roughly chopped)
- 0.25 cups Sugar-free dark chocolate chips (optional, for drizzling)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the whole wheat flour, almond flour, baking powder, salt, and erythritol until well combined.
In a separate smaller bowl, beat the eggs lightly, then mix in the vanilla extract and almond extract.
Gradually add the wet ingredients to the dry ingredients and mix until a dough starts to form. The dough will be slightly sticky but manageable.
Fold in the chopped pistachios, ensuring they're evenly distributed throughout the dough.
Turn the dough onto a lightly floured surface and shape it into a log approximately 12 inches in length and 3 inches wide. Transfer the log to the prepared baking sheet.
Bake the log in the preheated oven for 25 minutes, or until it's firm to the touch and lightly golden. Remove it from the oven and allow it to cool slightly (about 10 minutes).
Once cooled enough to handle, use a sharp serrated knife to slice the log diagonally into ½-inch-thick biscotti pieces.
Place the biscotti cut side down on the baking sheet and return them to the oven. Bake for an additional 12-15 minutes, then flip them over and bake for another 10 minutes, or until they are crispy and golden brown.
Remove the biscotti from the oven and let them cool completely on a wire rack. If using chocolate drizzle, melt the sugar-free dark chocolate chips and drizzle over the biscotti once cooled.
Store the biscotti in an airtight container at room temperature for up to 1 week. Serve with your favorite hot beverage and enjoy!
Nutrition Facts
Calories |
1804 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.4 g | 124% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1189 mg | 52% | |
| Total Carbohydrate | 319.9 g | 116% | |
| Dietary Fiber | 48.0 g | 171% | |
| Total Sugars | 9.2 g | ||
| Protein | 68.3 g | 137% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 351 mg | 27% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 1946 mg | 41% | |
*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.
