A high protein, sugar free recipe for Chocolate Chip & Pecan Keto Biscotti
Course Dessert
Cuisine American
Keyword biscotti, Keto
Prep Time 15 minutesminutes
Cook Time 59 minutesminutes
Crisping and Cooling 1 hourhour
Total Time 2 hourshours14 minutesminutes
Servings 16
Ingredients
1large eggroom temperature
1egg whiteroom temperature
50gramserythritol (¼ cup)(Can also add a dash of liquid stevia)**
½teaspoon`vanilla
½ teaspoonmaple extractoptional but good!
115gramsblanched almond flour1 cup
¾teaspoonbaking powder
¼teaspoonsalt
2teaspoonspsyllium husk
⅔cupfinely chopped pecans or walnut pieces
½cupsugar free chocolate chips
Instructions
Preheat the oven to 350°. Line a baking sheet with parchment paper.
With an electric mixer, beat the egg and egg white until light and foamy. Beat in the erythritol and flavorings.
Mix together the almond flour, baking powder, salt and psyllium. Add to the egg mixture, then stir in the nuts and chocolate chips.
Shape the dough into a log about 2 ½ x 11 inches. OR you can make two stubbyier logs of 2 2 ½ by about 5. Bake at 350 for 25 minutes. Let cool completely.
For the second bake, cut the loaves into thin slices. The loaves are delicate, so you have to slice carefully. I recommend holding each section you are slicing with you thumb and forefinger and carefully cutting straight through rather than sawing. Of course if for some reason sawing or using a serrated knife works better for you, do that!
Lay slices on a baking sheet and bake at 250 for about 45 minutes. At this point they will be brown and and still soft. Allow them to cool. If they are still not crisp once completely cooled, return to the 250 oven and bake for another 10 minutes and then let sit in the warm oven to dry out.
Notes
If you have some liquid stevia, you can add about ⅛ to ¼ teaspoon. This is supposed to help cancel the cool mouth effect of the erythritol.