KETO BISCOTTI RECIPES

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TRADITIONAL KETO BISCOTTI (ALMOND FLOUR RECIPE) - KETOCONNECT



Traditional Keto Biscotti (Almond Flour Recipe) - KetoConnect image

An Italian, twice baked, crunchy cookie that is best served dipped in coffee.

Provided by Megha Barot

Categories     Dessert

Total Time 120 minutes

Prep Time 25 minutes

Cook Time 50 minutes

Yield 25

Number Of Ingredients 11

1 cup almonds, raw
1 1/3 cup almond flour
2 tbsp ground golden flaxseed meal
3 tbsp coconut flour
1.5 tsp baking powder
1/2 tsp Pink Himalayan Salt
1 cup Low Carb Sugar Substitute
25 drops liquid stevia
2 large eggs
1/2 cup butter, melted
1 tsp vanilla extract

Steps:

  • Preheat the oven to 350F. Line a large baking tray with parchment paper or a silpat liner.
  • Spread almonds on a baking sheet and toast in oven for about 10-12 minutes. When baked, remove from oven, chop, and set aside.
  • In a medium bowl, whisk together the almond flour, flaxseed, coconut flour, baking powder, salt, and erythritol.
  • In a separate bowl, whisk eggs, stevia, melted butter and extract using a hand mixer. Add in the dry mixture and combine until fully incorporated.
  • Fold in cooled, chopped almonds. Allow batter to sit for 5 minutes (to allow to coconut flour to absorb some of the moisture).
  • Divide dough into half. Place halves side by side on a large cookie sheet, leaving a few inches between (dough will spread out when cooked). Form each half into a log shape.
  • Bake for approximately 30 minutes or until golden brown in color and firm. Let cool for 20 minutes. Using a serrated knife, cut into ½-inch thick slices.
  • Place cookies, cut side down, on the baking sheet and bake for another 15 - 20 minutes. Be careful when you are moving the cut cookies to the cookie sheet because they break easily.
  • Remove from oven and cool on the baking sheet for 10 minutes, then move to a wire rack to cool completely. The longer they cool the crispier they will get.
  • Best stored in an air tight zip top bag on your counter top. Enjoy!

Nutrition Facts : Calories 113 kcal, CarbohydrateContent 3 g, ProteinContent 3 g, FatContent 10 g, FiberContent 1 g, ServingSize 1 serving

LOW CARB CHOCOLATE ALMOND BISCOTTI (GLUTEN FREE, KETO)



Low Carb Chocolate Almond Biscotti (Gluten Free, Keto) image

Provided by Brenda

Yield 14

Number Of Ingredients 14

1.5 cup almond flour (Bob's Red Mill)
1/2 cup unsweetened cocoa powder
1/2 cup Swerve confectioners sweetener
2 tbsp protein powder (unflavored (I used Jay Robbs))
1 tsp baking powder
1 tsp guar gum (or xanthan)
1/2 tsp salt
8 tbsp butter (melted)
1 tsp almond extract
1/2 tsp vanilla liquid stevia
2 eggs (beaten)
1/2 cup almonds (sliced)
6 ounces sugar free chocolate chips (optional)
2 ounces almonds (toasted, chopped)

Steps:

  • Preheat the oven to 325 degrees F.
  • In a stand mixer and the first 7 dry ingredients and blend on low to combine.
  • Add in the remaining ingredients, expect almonds and blend until well incorporated. 
  • Stir in the almonds and place the dough on a baking pan lined with parchment.
  • Form a rectangle about 10 inches in length and 6 inches width. 
  • Bake for 30 minutes. Cool for 30 minutes then slice. Gently lay the biscotti flat on the pan, cut side down, to continue to bake another 15 minutes. 
  • Remove from oven and allow to cool before handling. Gently flip biscotti over and bake another 10 minutes. 
  • Cool completely or overnight before adding optional toppings. 
  • If using optional toppings, dip one end of the biscotti in melted chocolate then add chopped toasted almonds. Place in refrigerator to set.

Nutrition Facts : ServingSize 1 slice, Calories 175 kcal, CarbohydrateContent 5 g, ProteinContent 5 g, FatContent 16 g, SaturatedFatContent 5 g, CholesterolContent 40 mg, SodiumContent 153 mg, FiberContent 3 g

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