Crunchy Keto Biscotti: Your Guilt-Free Coffee Companion!
Hey fellow health enthusiasts! Are you tired of missing out on the simple pleasure of dunking a crunchy treat into your morning brew? Well, fret no more because I've got the perfect recipe to satisfy your cravings without the carb overload: Keto Biscotti!
Forget those sugary, gluten-filled biscotti of the past. We're diving into a world of deliciousness where almond flour takes center stage, creating a crunchy, satisfying treat that's both low-carb and incredibly tasty. These little guys are not just delicious, they're also super easy to whip up, making them the perfect project for a weekend baking session.
Why You'll Love These Keto Biscotti
- Low-Carb: Keep your blood sugar happy with only a few grams of carbs per serving.
- Gluten-Free: Made with almond flour, these biscotti are a great option for anyone with gluten sensitivities.
- Super Crunchy: That delightful snap that makes biscotti so irresistible is totally present here!
- Perfect with Coffee: Ideal for dunking in your morning (or afternoon) coffee or tea.
- Easy to Customize: Add different spices, nuts, or seeds for variety.
Let's Get Baking!
Yields: About 15 biscotti Prep Time: 20 minutes Cook Time: 55 minutes + 30 minutes cooling
Ingredients
For the Biscotti:
- 2 cups almond flour
- ½ cup granular sweetener (like erythritol or monk fruit)
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon xanthan gum (optional, but recommended for texture)
- ¼ teaspoon salt
- ¼ cup melted butter (or avocado oil for a vegan option)
- 1 large egg
- ¾ teaspoon vanilla extract
For the Cinnamon "Sugar" Coating:
- 3 tablespoons granular sweetener
- 1 teaspoon cinnamon
Instructions
- Preheat and Prep: Heat your oven to 325°F (160°C). Line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together the almond flour, sweetener, baking powder, cinnamon, xanthan gum, and salt.
- Add Wet Ingredients: Stir in the melted butter, egg, and vanilla extract until a dough forms.
- Shape the Dough: Turn the dough out onto the baking sheet and form it into a low, flat log, about 10 x 4 inches.
- First Bake: Bake for 25 minutes, until lightly browned and firm to the touch. Let it cool for 25 minutes.
- Reduce Oven Temp: Lower the oven temperature to 250°F (120°C).
- Slice the Biscotti: Using a large serrated knife, gently slice the log into 15 even slices. Place the slices back on the baking sheet, cut side down.
- Second Bake: Bake for 15 minutes. Then, flip each slice carefully and bake for another 15 minutes. Turn off the oven and let them sit inside until cool. Watch carefully to ensure they don't brown too much.
- Cinnamon Coating: While they cool, whisk together the sweetener and cinnamon in a shallow dish. Dip the biscotti on both sides in this mixture.
- Cool and Enjoy: Allow the biscotti to cool completely and enjoy their satisfying crunch!
Tips for Biscotti Perfection
- Xanthan Gum: Don't skip the xanthan gum if you can help it! It helps bind the ingredients and improves the texture.
- Cooling Time: The cooling time between bakes is crucial for getting the right texture. Don't rush it!
- Crisping Up: If you live in a humid place, your biscotti might soften up a bit. Just pop them in a warm oven (200°F or 95°C) for about 15 minutes to crisp them up again.
- Variations: Feel free to add some chopped nuts, sugar-free chocolate chips, or other spices to the dough for a fun twist.
Storage
These biscotti are made to be dry and crunchy, which means they have a longer shelf life than some other keto treats. Store them in a sealed container on your counter for up to a week, or freeze them for up to several months.
Nutritional Information
Per biscotto:
- Calories: 129 kcal
- Carbohydrates: 3.9g
- Protein: 3.9g
- Fat: 11.4g
- Fiber: 1.9g
There you have it! A simple and delicious recipe for keto biscotti that will keep your cravings in check. So, grab your apron and get baking! Your coffee will thank you!
Happy crunching!
Did you try this recipe? Let me know how it turned out in the comments below!