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Low Carb Almond Flour Biscotti (Paleo, Sugar-free)

This paleo, low carb biscotti recipe is prepared with almond flour. Now sugar-free, gluten-free biscotti can be made easy with only 6 ingredients!

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Low Carb Almond Flour Biscotti (Paleo, Sugar-free) - This paleo, low carb biscotti recipe is prepared with almond flour. Now sugar-free, gluten-free biscotti can be made easy with only 6 ingredients!
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 16 biscotti
Author Maya Krampf from WholesomeYum.com

Ingredients

  • 2 cups Blanched almond flour
  • 1/4 cup Erythritol (or any granular sweetener*)
  • 1 tsp Gluten-free baking powder
  • 2 large Egg (beaten)
  • 2 tbsp Coconut oil (measured solid, then melted; can also use butter instead)
  • 1 tsp Almond extract

Instructions

  1. Preheat the oven to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper.

  2. In a large bowl, combine the almond flour, erythritol, and baking powder. Stir in eggs to form a dough.
  3. In a small bowl, combine the melted coconut oil and almond extract. Stir the mixture into the dough.
  4. Form a wide, flattened log (like a flattened loaf shape) out of the dough on the lined baking sheet. It should be about 3/4 in tall, 4 in wide, and 7.5 in long (2 cm tall, 10 cm wide, 19 cm long) .

  5. Bake for 20-30 minutes, until golden brown. The top should be firm but the inside is still a little soft at this point.

  6. Allow the loaf to cool to room temperature, about 30-60 minutes, to allow it to firm up more. Toward the end, preheat the oven again, this time to 300 degrees F.

  7. Use a sharp knife to carefully slice the loaf into individual biscotti (about 1/2" thick). A straight down movement works better than a see-saw motion, to avoid crumbling. Arrange in a single layer on the baking sheet (you may need two baking sheets for this). Handle the slices with care - they are fragile for now.
  8. Bake on the second-from-the-top rack for 10-15 minutes, until bottom side is golden. Carefully flip the biscotti over (they'll still be soft and fragile). Bake for 8-12 more minutes, until other side is golden.

  9. Leave the pan(s) in the oven. Turn off the heat and prop the door open with a wooden spoon. Allow to gradually cool completely in the oven, until crispy.

Recipe Notes

If you prefer less sweet biscotti, you may want to reduce the sweetener to 2-3 tablespoons instead of 1/4 cup.

Serving size: 1 biscotti cookie

Nutrition Information Per Serving

Calories: 106 | Fat: 9g | Total Carbs: 3g | Net Carbs: 1g | Fiber: 2g | Sugar: 1g | Protein: 4g

Nutritional information is provided as a courtesy and we strive to keep it as accurate as possible. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate with this information, but please feel free to make your own calculations.

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© Copyright Maya Krampf for Wholesome Yum. We'd LOVE for you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe instructions to social media or websites. You may share a photo with a link back instead.