Gluten Free Chocolate Biscotti

Gluten Free Low Carb Chocolate Biscotti

Gluten Free Low Carb Chocolate Biscotti

I came up with a recipe for low carb gluten free chocolate biscotti cookies that could be used to make a crumb crust for a pie. I saw that some people use biscotti made with almond flour. I’ve never made biscotti before, but it looked very easy. All you do is make the dough and shape it into a long flat log.

Low Carb Chocolate Biscotti Dough Log

Low Carb Chocolate Biscotti Dough Log

The dough is baked until cooked into a cake. It’s then taken out to cool a bit. Once cool enough to handle, it’s sliced into thin long pieces and returned to the oven. The second baking is what turns it from a cake into a cookie.

Biscotti Cookies on Rack

Biscotti Cookies on Rack

These twice baked Italian cookies are so easy to make, I don’t know why I’ve never done it before. I made the cookies plain without any chocolate chips or nuts because I wanted to try crushing them for a pie recipe. However, I think I would add something to the dough to give it more interest. Nuts or white chocolate would give a contrast to the dark color. I will post the crust recipe separately.

Closeup of the Low Carb Chocolate Almond Flour Biscotti Cookies

Closeup of the Low Carb Chocolate Almond Flour Biscotti Cookies

Gluten Free Low Carb Chocolate Biscotti

Gluten Free Low Carb Chocolate Biscotti

Ingredients

Instructions

  1. Preheat an oven to 325 degrees F. In mixing bowl, mix butter, erythritol, stevia, egg, and vanilla until well blended. In a separate bowl, add all the dry ingredients and mix until well combined. Add the dry mixture to the wet mixture and mix again until well blended. If desired, chocolate chips or nuts can be mixed in at this time.
  2. Shape the mixture into a large ball of dough. Place dough ball on a silicon baking pad or a well greased cookie sheet. Shape dough into a low, flat log.
  3. Bake the dough for about 20 minutes, or until lightly browned and cake-like. Remove from oven and reduce the temperature to 275 degrees F. Cool the log for about 10 minutes and then slice into thin strips about 1/2 inch wide. Place the slices on their side on the cookie sheet, and then bake for about 20-30 minutes, or until they are fully crisped.

Notes

Recipe makes about 15 cookies

Carbs per cookie: about 1.5 g

http://www.sugarfreelowcarbrecipes.com/gluten-free-chocolate-biscotti/

          0 votes

Related Posts with Thumbnails
Share

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Your information will never be shared or sold.

Comments

  1. boo says

    I LOVED finding this recipe, especially since you used stevia and erythritol. Do you know if coconut flour could be incorporated to replace some of the almond meal to reduce the fat/calories? I am going to attempt to make this with half the butter and applesauce to replace the other half. Thank you again!

  2. says

    Pretty nice post. I just stumbled upon your blog and wanted to say that I have really enjoyed browsing your blog posts. In any case I’ll be subscribing to your feed and I hope you write again soon!

Leave a Reply

Your email address will not be published.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>