Keto Biscotti
A high protein, sugar free recipe for Chocolate Chip & Pecan Keto Biscotti.
Servings 16
Cost 5
Ingredients
- 1 large egg room temperature
- 1 large egg white room temperature
- ¼ cup sugar alternative (erythritol) or coconut sugar
- ½ teaspoon `vanilla
- ½ teaspoon maple extract optional but good!
- 1 cup blanched almond flour (110 grams)
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- 2 teaspoons psyllium husks
- ⅔ cup finely chopped pecans or walnut pieces
- ½ cup sugar free chocolate chips
Instructions
- Preheat the oven to 350°. Line a baking sheet with parchment paper.
- With an electric mixer, beat the egg and egg white until light and foamy. Beat in the sweetener and flavorings.
- Mix together the almond flour, baking powder, salt and psyllium. Add to the egg mixture, then stir in the nuts and chocolate chips.
- Shape the dough into a log about 2 ½ x 11 inches. OR you can make two stubby logs of 2 2 ½ by about 5. Bake at 350 for 25 minutes. Let cool completely.
- For the second bake, cut the loaves into thin slices. The loaves are delicate, so you have to slice carefully. I recommend holding each section you are slicing with you thumb and forefinger and carefully cutting straight through rather than sawing. Of course if for some reason sawing or using a serrated knife works better for you, do that!
- Lay slices on a baking sheet and bake at 250 for about 45 minutes. At this point they will be brown and and still soft. Allow them to cool. If they are still not crisp once completely cooled, return to the 250 oven and bake for another 10 minutes and then let sit in the warm oven to dry out.
Notes
- If you have some liquid stevia, you can add about ⅛ to ¼ teaspoon. This is supposed to help cancel the cool mouth effect of the erythritol.
- Making any substitutions will change the biscotti