Healthy Keto Almond Biscotti

Healthy Keto Almond Biscotti

I'm excited to introduce the very talented writer and photographer Naomi who will be joining me, Jo and Lauren to create and share even more tasty keto recipes every week. Say hi to Naomi! :-)

I love biscotti. I mean, really love biscotti. I’m a crunchy biscuit kind of girl as opposed to a soft cookie, so biscotti are just about the best thing ever.

I don’t dunk them though, that’s just crazy! Is it just me, or is the world firmly separated into two camps, the dunkers and the non-dunkers? I’m firmly in the non-dunkers camp.

But. If you are a dunker, you’ll be happy to know that these biscotti hold up well to immersion in your cup of choice.

These are traditional biscotti with whole almonds scattered throughout. Don’t you just love those pretty little circles in your biscuit? The addition of nutmeg and vanilla gives them an unexpected little twist.

And less than 2 grams of carbs each, you can have more than one!

Preparation time

Hands-on:    15 minutes
Overall:     1 hour 15 minutes

Nutritional values (per serving)

Total Carbs	3.2	grams
Fiber	1.6	grams
Net Carbs	1.6	grams
Protein	3.6	grams
Fat	9.7	grams
of which Saturated	1.9	grams
Energy	108	kcal
Magnesium	39	mg (10% RDA)
Potassium	104	mg (5% EMR)

Macronutrient ratio: Calories from carbs (6%), protein (13%), fat (81%)

Ingredients (makes 24 slices)

• 2 cups almond flour (200 g/ 7.1 oz)
• ½ cup powdered Erythritol or Swerve (80 g/ 2.8 oz)
• 1 tsp gluten-free baking powder
• 1 tsp xantham gum - for paleo: use 1 tsp ground chia seeds or psyllium powder
• ½ teaspoon of nutmeg
• 1 tsp sugar-free vanilla extract
• 1 cup whole almonds, skin on (143 g/ 5 oz)
• ¼ cup butter, melted (57 g/ 1 oz) - for paleo: use ghee or coconut oil
• 2 large eggs, beaten

Instructions

1. Pre-heat oven to 160 C/ 320 F. Mix dry ingredients: almond flour, sweetener, baking powder, xantham gum, spices and almonds together in large bowl. Melt butter and add butter and beaten eggs to mixture. Mix well until a dough forms.
2. Line a baking tray with baking paper. Form the dough into a low, wide log shape. The dough is a bit sticky, so I dusted my hands with coconut flour to do this comfortably. Bake for approx. 45 minutes or until loaf is browned on the outside and firm in the centre. Remove from oven and let cool.
3. Once cold, slice the loaf into slices about 5 mm thick.
   Please note: using almond meal instead of wheat flour results in a crumblier consistency and the addition of whole almonds can make this slicing tricky. If your loaf is refusing to slice and is very crumbly, I recommend allowing it to sit out overnight and go slightly stale. This will not affect the finished quality, but will greatly enhance the slice-ability of the loaf.
   
4. Pre-heat oven to 120 C/ 250 F. Lay the slices very carefully in a flat layer on one or two lined baking trays. Toast for 15-20 minutes each side.
5. Turn oven off, prop oven door open using a wooden spoon and let biscotti cool in oven until crisp. Store in an airtight jar.

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