Low Carb Dessert Biscotti
This low carb dessert recipe for biscotti is full of flavor and perfect if you are craving a keto dessert recipe.
Ingredients
For the biscotti:
- 2 tablespoons flaxseed meal ground flax seeds
- 6 tablespoons water
- 2 cups almond flour sifted for best results
- ½ cup sunflower seeds ground into a flour
- 1 teaspoon baking powder
- 1/3 cup pecans or walnuts chopped
- Zest of 1 lemon and 1 orange
- 3 tablespoons stevia powder extract
- ¼ cup melted virgin coconut oil or grassfed butter
- 1 teaspoon pure almond extract
For the chocolate drizzle:
- 2 tablespoons finely chopped/shaved bakers chocolate 100% cocoa, no sugar
- 1/4 cup erythritol powdered sugar
- 1.5 tablespoons virgin coconut oil
Instructions
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Preheat oven to 300F with the oven rack set in the middle. Prepare the flax egg by mixing the flax meal and water in a small bowl and allow to sit at least 15 minutes so it can thicken.
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Sift the almond flour in a large bowl. Use a coffee grinder or food processor to turn the sunflower seeds into flour. Add the ground sunflower seeds, baking powder, lemon & orange zest, pecans, and mix well with a whisk.
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Pour the flax seed egg mixture into a separate bowl and add the stevia, almond extract, coconut oil, and mix well. Add the wet batter on top of the dry batter and mix well until the dough comes together. Use your hands to mix once the dough firms up.
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Place a piece of parchment paper on a sheet tray and use your hands and form the dough into a 10x3 inch log. You can make the shape wider and shorter if desired. Bake for 35 minutes then remove from oven and allow cool down for 15 minutes.
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Once cooled, use a sharp knife to cut the log into 3/4 inch biscotti pieces and lay them on to a cooling rack. Place the cooling rack on to the sheet and bake for another 25-30 minutes until the biscotti are golden brown and have color around the edges. If you don’t have a cooling rack, flip the biscotti halfway to ensure even baking on each side.
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Meanwhile, for the chocolate sauce, prepare a double boiler or use the microwave to melt the chocolate. Watch the video to see how we do this. Once the chocolate is melted, add the erythritol and coconut oil, and whisk until the sauce is smooth and creamy. If it is a bit grainy or cools down before drizzling, continue heating until smooth.
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Remove biscotti from oven and allow to cool for 10 minutes before drizzling with chocolate sauce. Enjoy!
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Chocolate covered biscotti should be stored in a paper bag at room temperature. Don’t place in a sealed zip-top bag because the moister will make them soft. Biscotti will keep for 3-4 days or can be frozen for 3 months.
Recipe Notes
Macros per biscotti, recipe makes 12:
187 calories
2.13 grams of net carbs
4.90 total grams of carbs
17.6 grams of fat
5 grams of protein
2.76 grams of fiber
Macros for all the biscotti:
2248 calories
25.61 grams of net carbs
59 total carbs
211 grams of fat
59.9 grams of protein
33.2 grams of fiber
Macros for the chocolate sauce:
270 calories
2.66 net grams of carbs
28 grams of fat
2 grams of protein
3 grams of fiber