Gluten Free Low Carb Keto Savory Parmesan Biscotti

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Gluten Free Low Carb Keto Savory Parmesan Biscotti

These low-carb savory biscotti prove that homemade biscotti don’t have to be sweet to be satisfying, and that crunchy snacks absolutely have a place in a keto-friendly kitchen. If you’re looking for something different, something elegant, and something that actually works — this is it.

Prep Time 10

Cook Time 35

Servings biscotti

Calories 137kcal

Ingredients

1.75 cup sunflower seed flour
2 tsp baking powder
1 tsp dried parsley
1 tsp fresh thyme chopped or 1/2 tsp dried thyme
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp pepper
2 large eggs
1/2 cup shredded Gruyère cheese
1/2 cup grated Parmesan cheese

Instructions

Preheat oven to 350°F. Line a baking sheet with parchment paper.
In a large bowl, whisk together: Sunflower seed meal, Baking powder, Garlic powder, Onion powder, Thyme, Parsley, Black pepper, Salt.
Add wet ingredients: Eggs, Parmesan, Gruyère. Mix until a thick dough forms. The dough should hold together easily.
Transfer dough to the prepared baking sheet. Shape into a log about 10 inches long and 3 inches wide.
Bake for 20–22 minutes, until firm and lightly golden. Remove from oven and let cool 10 minutes.
Using a serrated knife, slice into ¾-inch thick biscotti.
Lay biscotti slices cut-side down on the baking sheet. Bake 12–15 minutes total, flipping halfway, until crisp and golden. Let cool completely — they crisp more as they cool.
Store in an aluminum foil or airtight container at room temperature for up to 2–3 days. Freeze up to 3 months.
To re-crisp: bake uncovered at 325°F for 7–10 minutes, then cool.

Notes

3 g net carbs

Midlife Macros™ Approved

Nutrition