Low Carb Chocolate Almond Biscotti
Servings 14
Calories 175kcal
Ingredients
- 1.5 cup almond flour Bob's Red Mill
- ½ cup unsweetened cocoa powder
- ½ cup Swerve confectioners sweetener
- 2 tablespoon protein powder unflavored (I used Jay Robbs)
- 1 teaspoon baking powder
- 1 teaspoon guar gum or xanthan
- ½ teaspoon salt
- 8 tablespoon butter melted
- 1 teaspoon almond extract
- ½ teaspoon vanilla liquid stevia
- 2 eggs beaten
- ½ cup almonds sliced
- 6 ounces sugar free chocolate chips optional
- 2 ounces almonds toasted, chopped
Instructions
- 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, except 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.
Notes
- Nutrition Info per serving does not include the optional chocolate for dipping the end of the biscotti or for the extra toasted sliced almonds for sprinkling on the melted chocolate.
- Net Carbs: 2g
- This recipe was first published in December 2017 and updated with video in Dec. 2018.
Nutrition
Serving: 1slice | Calories: 175kcal | Carbohydrates: 5g | Protein: 5g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 40mg | Sodium: 153mg | Potassium: 127mg | Fiber: 3g | Vitamin A: 235IU | Calcium: 64mg | Iron: 1.2mg