Keto Biscotti
Crisp almond flour keto biscotti that slice cleanly because the log is frozen before cutting, then dried slowly at 275°F. Dipped in dark chocolate, 16 biscotti at 2g net carbs each.
Equipment
- Baking sheet lined with parchment
- Serrated knife sharp
- Mixing Bowl
- Wooden spoon to prop the oven door
Ingredients
For the biscotti
- 2 cups blanched almond flour 224 g, superfine
- 1/4 cup granulated erythritol-monk fruit blend 48 g, not allulose
- 1 tsp baking powder
- 1/4 tsp fine sea salt
- 1 large egg room temperature
- 1/4 cup unsalted butter 57 g, melted and cooled
- 1 tsp almond extract
- 1/3 cup sliced almonds 30 g, roughly broken
For the chocolate dip
- 2 oz sugar-free dark chocolate chips 57 g
- 1 tsp refined coconut oil
Instructions
- Dough: Heat the oven to 350°F and line a baking sheet with parchment. Whisk the blanched almond flour, granulated erythritol-monk fruit blend, baking powder and fine sea salt. Stir in the large egg, then the melted unsalted butter and almond extract, until a stiff dough forms. Fold in the sliced almonds. Chill 10 minutes if too sticky to shape.
- Shape: Press the dough into a flat log on the parchment, about 8 inches long, 4 inches wide and 3/4 inch tall, with square ends and a smooth top.
- First bake: Bake 20 minutes, until the edges are golden and the top is firm.
- Cool and freeze: Cool on the sheet 30 minutes, then freeze the log on its parchment for 1 hour. Lower the oven to 275°F.
- Slice: With a sharp serrated knife, cut the frozen log crosswise into 1/2-inch slices, pressing straight down in one stroke rather than sawing. You should get about 16.
- Second bake: Lay the slices cut side down on the lined sheet. Bake 10 minutes, turn them over, and bake 8 minutes more, until just light golden.
- Crisp: Turn the oven off, prop the door open with a wooden spoon and leave the biscotti inside until completely cool, about 30 minutes.
- Dip: Melt the sugar-free dark chocolate chips with the refined coconut oil in 20-second bursts, stirring between each. Dip one end of each biscotti and set on parchment until firm, about 20 minutes.
Notes
Freeze the log before slicing. Almond flour has no gluten, and a warm log crumbles under the knife. Cool 30 minutes, freeze 1 hour, then cut straight down.
Keep the slices 1/2 inch thick and the second bake at 275°F. Thicker slices or a hotter oven leave the centers soft.
Storage: up to 1 week at room temperature under a loose lid or a towel, not airtight, or frozen up to 3 months. Re-crisp softened biscotti for 10 minutes at 250°F.