If you are looking for keto, diabetic friendly, gluten free cookie with a little crunch then you have come to the right place. These Keto Almond Biscotti are super tasty and will definitely satisfy a cookie craving.
The nutritional counts on these are: 110 calories, 10 fat, 3 carbs, 2 fiber, 3 protein. That’s 1 net carb per cookie!
(Recipe makes 32 cookies)
I made these fairly small, about finger size, but you can make them a little longer if you prefer, just watch your bake time. I enjoy these with my coffee or tea in the afternoon for a little 1 net carb snack.
They are easy to switch up if you want to swap out the nuts and cranberries for sugar free chocolate chips or maybe even pumpkin seeds. That will change the nutritional counts a little but they will still be low carb/keto friendly.
Keto Almond Biscotti
Ingredients
3 1/2 cups almond flour
1 tsp baking soda
Pinch salt
1/2 cup almonds (or pecans), finely chopped
2 Tbsp dried cranberries, chopped
1 tsp cinnamon
2 eggs
1/2 cup keto honey or pancake syrup
1/2 cup butter, melted
1/2 tsp almond extract
Directions
Preheat oven to 325. Line a cookie sheet with parchment paper, set aside.
Combine the almond flour, baking soda, salt, almonds, cranberries, and cinnamon. In a separate bowl, whisk together the eggs, keto honey (or syrup), butter, and almond extract.
Stir together and form into 2 logs about 1 inch wide and 8 inches long on top of the parchment paper.
Bake at 325 for 20 minutes. Remove from oven and let cool 5 minutes.
Using a serrated knife, cut the logs into slices approximately 1/2 inch wide. Place cut side up on the cookie sheet.
Return to oven, reduce heat to 250, and bake 15 more minutes.
Gently flip the cookies over and bake another 10 or so minutes, until they are golden brown.
If you like your biscotti super crunchy then leave them in longer.
These cookies are a little more crumbly than regular biscotti so can be frustrating to cut. If you find you are having trouble just cut them a little thicker.
These keep very well covered, at room temp, for several days or they can be frozen for up to 3 months.
The nutritional counts are going to change a little depending on what brands you use so, as always, if you are strictly tracking macros you will want to enter the recipe into your own counter.
