Keto Biscotti
Make a batch of crunchy keto biscotti with almonds. These delightful Italian biscuits come out at only 1.9g net carbs per biscotti and make a perfect home-made gift, or as a treat with your coffee. Enjoy.
Ingredients
- 225 g Almond flour
- 1 tsp Psyllium husk
- 65 g Erythritol
- 1/4 tsp Salt
- 1 tsp Baking powder
- 1 Egg Large
- 55 g Unsalted butter
- 1 tsp Almond extract
- 1/2 tsp Vanilla extract
- 70 g Almonds Finely chopped
Instructions
- Pre-heat the oven to 160°C (fan), and line a sheet with non-stick baking paper.
- In a large mixing bowl, mix all the dry ingredients: almond flour, erythritol, psyllium husk, baking powder and salt.
- In another bowl, whisk the egg with melted butter, almond extract and vanilla extract.
- Combine the dry and wet ingredients well. When the dough is soft and combined, stir in the finely chopped almonds and form a dough ball.
- Flatten the dough ball onto the prepared cookie sheet to form a flat, long, cylinder of about 10 inches in length and 1 inch in height (25cm x 2cm).
- Using a long, sharp knife, gently cut the cylinder of dough into 12 biscotti. Make sure there is a gap between each biscotti.
- Bake for 20 - 25 minutes or until firm on top and they start to brown.
- Remove from the oven, and let them cool down for 20 minutes on the cookie sheet. Gently turn each biscotti, but side down onto the baking sheet.
- Reduce the oven to 150°C.
- Return to the oven for 10 - 12 minutes until the sides are golden and firm.
- Remove from the oven and cool the cookies completely.
- Transfer to a cooling rack and wait at least 2 hours to enjoy!
Notes
Store in a cookie jar in the fridge for up to 5 days! They can be frozen in a ziplock bag and thawed at room temperature the day before eating.
Nutrition
Serving: 1BiscottiCalories: 196.6kcalCarbs: 1.9gProtein: 6.8gFat: 18.3g
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