SUGAR FREE CHOCOLATES COSTCO 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

WHITE CHOCOLATE BUTTERCREAM FROSTING | MY CAKE SCHOOL



White Chocolate Buttercream Frosting | My Cake School image

This white chocolate buttercream has a nice white chocolate flavor, is smooth, creamy, and, pipes beautifully!

Provided by Melissa Diamond

Total Time 0S

Number Of Ingredients 6

3 sticks (339g) unsalted butter, softened (do not soften in the microwave)
8 ounces (227g) white baking chocolate (I used 2 Ghirardelli Premium Baking Bars)
5 cups (575g) powdered sugar
1 teaspoon (4g) vanilla extract
4 tablespoons (42 g) milk or cream
1/2 teaspoon (3g) salt - optional to cut the sweetness

Steps:

  • Cut/chop the white chocolate into very small pieces, put into a microwave safe bowl and add 4 Tablespoons milk or cream.
  • Microwave for 15 seconds let sit for a minute or two, stir and microwave again 15 seconds letting it sit a minute to soften further, stir. Be careful not to over heat the chocolate. The chocolate will continue to melt as it is stirred. Let the chocolate cool down before using.
  • Beat the butter until softened and smooth, add the powdered sugar 1 cup at a time. Add the white chocolate and milk mixture. Add vanilla. Add another Tablespoon milk if needed. Beat on medium speed for 3 to 4 minutes and it will become smooth and creamy.
  • Makes 5 cups frosting. Makes enough to frost a 2 or 3 layer eight inch cake. If you will be doing a lot of decorative piping, you will need additional frosting.

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