Savory Cheddar Herb Biscotti {Low Carb and Gluten Free)

3.80 from 45 votes

Prep Time 10

Cook Time 45

Total Time 55

Servings biscotti

Calories 113kcal

Author Brenda Bennett | Sugar-Free Mom

2 eggs
1 cup sharp cheddar cheese shredded
1 tablespoon extra virgin olive oil
1 cup almond flour blanched or 100 grams
2 tablespoons fresh rosemary f you can't find fresh rosemary and thyme, use 3 teaspoons of Italian seasoning
1 tablespoon fresh thyme
1/2 teaspoon baking powder
1/2 teaspoon xanthan gum
1/2 teaspoon salt
1/4 teaspoon black pepper

Preheat oven to 350 degrees F.
Place a silicone mat or parchment paper onto a baking sheet pan and set aside.
Place the eggs and cheese into a food processor and process until combined.
Add in all remaining ingredients into the food processor and pulse 3-4 times or until combined.
Shape the batter into an 8 inch log on the prepared baking sheet pan.
Bake for 20 minutes or until firm to touch.
Cool for 20 minutes then slice with a serrated knife into 1/2 inch slices.
Lay the slices flat, cut sides down on the parchment lined cookie sheet pan.
Bake until crisp, about 15 minutes.
Flip them over and bake an additional 10 minutes until golden brown.
Allow to cool completely before handling.
To keep them crisp, wrap in aluminum foil and then in an airtight container and toast a few minutes before serving.

2 g net carbs each

This recipe was first published in January 2017 and updated with video in Jan 2021.