These crunchy keto biscotti are full of chocolate flavour and go great with coffee! You can serve these to company and they won’t even know they’re keto – they are that good!
- 1 1/2 cups almond flour
- 3/4 cup Swerve Granular
- 1/3 cup cocoa powder
- 1 TBSP phsyllium husk
- 1/4 tsp cinnamon
- 1 TBSP baking powder
- 1/4 tsp salt
- 1/2 cup sliced almonds
- 3 large eggs
- 2 tsp vanilla
Preheat oven to 350F and line a large baking sheet with parchment paper and set aside (use two small ones if you don't have a large one).
In a medium mixing bowl, whisk together all the dry ingredients including the nuts. Set aside.
In a small mixing bowl, beat eggs and vanilla until well blended.
Add the egg mixture to the dry ingredients mixing well. Wet your hands with cold water to prevent dough from sticking and shape into a narrow log running the length of your baking sheet (if using two baking sheets, divide your dough between the two sheets). Moisten hands as needed to prevent the dough from sticking.
Bake for 30 minutes. Remove from the oven and slide the biscotti log with the parchment onto a cooling rack to cool completely.
Once cool, preheat your oven to 350F again.
Slice the biscotti logs diagonally with a serrated knife into 1/4" slices. Arrange back onto your baking sheet and bake for 20 - 30 minutes (or longer) until they feel crisp and dry.
Cool completely on cooling racks before putting into an air-tight container. Store at room temperature for up to two weeks.
Recipe should make 24 - 36 cookies depending on how you cut them.
You can switch up the nuts used if desired.