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Best Keto Biscotti
If you’re looking for some Keto baking ideas, try our delicious Keto biscotti recipe. Biscotti is a sweet, crunchy Italian cookie that pairs perfectly with coffee or tea. Although the original version is a big no-no, this recipe is completely Keto-friendly and tastes just like the real thing. The authentic biscotti recipe uses almonds, but you can mix them with other nuts for extra flavor. You can also add some cinnamon to the dough for a different but equally fantastic version of biscotti. These cookies are easy to prepare and can last for days when stored in air-tight containers. Alternatively, drizzle cookies with some Keto-friendly melted chocolate or sugar-free caramel sauce.
How to Make It
Step 1
You can use whole or roughly chopped almonds. Add the almond flour, erythritol, baking powder, xanthan gum, and almonds to a bowl. Mix to combine.
Step 2
Melt the butter in a microwave. Add the butter, eggs, and vanilla extract to the flour mixture. Using a hand mixer on high speed, beat until fully incorporated.
Step 3
Preheat the oven to 180°C (355°F). Line a baking tray with parchment paper. Transfer the prepared mixture to the prepared baking tray. Lightly grease your hands, shape the mixture into a log, and lightly press down. Bake for 20-25 minutes.
Step 4
When done, remove from the oven and cool completely. Using a sharp knife, cut into 10 equal slices. If the slices start falling apart, they’re not cool enough.
Step 5
Line a large baking tray with parchment paper. Transfer the slices to the prepared baking tray and bake for another 20-30 minutes at 150° (300°F). They should be golden brown and firm to the touch.
Step 6
Remove from the oven and cool completely before serving. Keto biscotti are a perfect afternoon treat or an excellent snack. They pair perfectly with a cup of coffee or tea.
Ingredients
- Almond flour
140 g
- Erythritol Granulated
0.33 cup
- Baking powder
0.75 tsp
- Baking Aids Xanthan Gum
0.13 tsp
- Almonds, raw
0.5 cup
- Egg
2 medium
- Butter
0.5 tbsp
- Vanilla extract
1 tsp
