Gluten Free Low Carb Keto Italian Almond Biscotti
Servings 14 slices
Calories 206kcal
Ingredients
- 1.75 cup almond flour
- 6 tbsp unflavored Whey protein powder
- 1/2 cup Monk Fruit confectioners sweetener
- 1 tsp baking powder
- 1/2 tsp salt
- 8 tbsp butter melted or coconut oil
- 1 tsp almond extract
- 1 tsp anise extract
- 1 tsp vanilla liquid stevia
- 2 large eggs beaten
- 4 ounces almonds sliced, toasted
Instructions
- Preheat the Oven- Preheat your oven to 325°F and line a large baking sheet tray or cookie sheet with parchment paper.
- Mix the Dry Ingredients- In your stand mixer or large bowl, add all the dry ingredients — almond flour, whey protein powder, monk fruit sweetener, baking powder, and salt. Blend on low speed until everything is evenly combined.
- Add the Wet Ingredients- Pour in the melted butter, almond extract, anise extract, liquid stevia, and beaten eggs. Blend again until a dough forms. It will seem slightly sticky — that’s okay.
- Stir in the Toasted Almonds- Using a spatula, stir in the sliced almonds. Transfer the dough to your prepared baking sheet.
- Shape the Dough- With slightly wet hands, form the cookie dough into a rectangle about 10 inches long and 6 inches wide. Keep the edges smooth and even so the biscotti bake uniformly.
- First Bake (The “First Time” Bake)- Bake in preheated oven for 25 minutes, or until lightly golden brown on top. Let the loaf cool for 30 minutes — do not rush this step!
- Slice the Biscotti- Place the loaf on a cutting board. Using a sharp serrated knife, slice into 1-inch pieces. Press gently and saw slowly to avoid breaking the crunchy cookie edges.
- Second Bake (Cut-Side Down)- Place each biscotti slice on the baking tray cut side down.Bake the second time for 10 minutes, flip carefully, and bake another 10 minutes.
- Cool Completely- Transfer the biscotti to a wire rack. They will continue to crisp as they cool.
- Store the biscotti in a sealed airtight container for: 2–3 weeks at room temperature or Up to 3 months in the freezer.To re-crisp them, place in a 300°F oven for 5 minutes.
Notes
2 g net carbs
Recipe makes 14 slices
These are Midlife Macros™ approved!
Here's the live cooking show on facebook adapting the chocolate biscotti to make them vanilla almond.
Nutrition
Serving: 1slice | Calories: 206kcal | Carbohydrates: 5g | Protein: 8g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 17mg | Sodium: 130mg | Potassium: 91mg | Fiber: 3g | Sugar: 1g | Vitamin A: 200IU | Calcium: 66mg | Iron: 1mg