Verona
These crunchy keto-friendly almond flour biscotti are perfect for pairing with a cup of coffee or tea. Lightly sweetened with erythritol and flavored with almond and vanilla extracts.
Servings: 12 servings
Calories: 120kcal
Ingredients
- 2 cups almond flour
- 1/4 cup erythritol or preferred keto sweetener
- 1 tsp baking powder
- 1/4 tsp salt
- 2 large eggs
- 1 tsp almond extract
- 1 tsp vanilla extract
- 1/4 cup chopped almonds optional
Instructions
- Preheat your oven to 350F (175C) and line a baking sheet with parchment paper.
- Whisk together almond flour, sweetener, baking powder, and salt.
- In another bowl, beat the eggs with almond extract and vanilla extract.
- Combine the wet and dry ingredients to form a dough. Add chopped almonds if desired.
- Shape the dough into a log and place it on the prepared baking sheet. Bake for 25 minutes, then remove from the oven and let cool for 10 minutes.
- Slice the log into biscotti-shaped pieces and place them back on the baking sheet. Bake for another 10-15 minutes until crispy.
- Let cool completely before serving.
Notes
Chef's Tip: Let the log cool for the full 10 minutes before slicing - cutting it too soon will crumble the biscotti instead of giving clean slices. Keto Swap: traditional wheat flour is replaced with almond flour.
Nutrition
Calories: 120kcal | Protein: 4g | Fat: 10g | Fiber: 2g
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About This Dish
The perfect crunchy treat for those following a low-carb lifestyle. Ideal for dunking in coffee or enjoying as a snack without compromising ketosis.