EXTRA CRISPY KETO BISCOTTI
The classic Italian almond biscuits made low carb! This sugar free cookie recipe is super simple and produces wonderfully crunchy biscotti. See the post for plenty of tips and variations!
Provided by Katrin Nürnberger
Categories Dessert
Time 45m
Number Of Ingredients 7
Steps:
- Preheat the oven to 175 C / 350 Fahrenheit.
- Mix the dry ingredients in a bowl - almond flour, granulated erythritol, baking powder, whole pistachios, crushed pecans and the pinch of salt.
- Add the wet ingredients - beaten egg and almond extract - and stir, then knead until a dough forms.
- Roll the dough into a log shape. Mine was 28 cm long. Flatten into a biscotti shape.
- Bake on the middle shelf for around 25-30 minutes until lightly browned.
- Remove from the oven and let cool completely. The log will firm up. Then cut into biscotti with a serrated knife and lay down flat next to each other on the baking sheet.
- Reheat the oven to 175 C / 350 F and return to the oven for another 12-15 minutes to allow the biscotti to crisp up.
Nutrition Facts : Calories 99 kcal, Carbohydrate 3 g, Protein 3.5 g, Fat 8.8 g, SaturatedFat 0.8 g, Fiber 1.5 g, Sugar 0.8 g, ServingSize 1 serving
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