Low Carb Dessert Biscotti

Name: Low Carb Dessert Biscotti
Prep time: 20 minutes
Ingredients: IngredientsFor 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 extractFor 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

The ultimate low carb dessert recipe for the keto diet with these sugar free citrus and pecan biscotti drizzled with chocolate.

This recipe is Dairy Free, Gluten Free, Keto/Low Carb, Super Easy with main ingredient

You guys have been asking for low carb dessert recipes and Dessi has been hitting recipe testing hard! She is finally ready to share this epic low carb biscotti recipe with chocolate, citrus, and pecans. It takes a lot of work to make low carb dessert recipes that actually taste good and have a pleasant texture, but this biscotti recipe hits all the right flavor notes and has the perfect texture.

Not only is this low carb dessert recipe keto approved, but it's vegan and dairy-free thanks to a flax seed egg. All you have to do is mix flax meal with water and voila! You have a vegan sub for an egg. We also used virgin coconut oil to keep the recipe dairy free, but feel free to use good quality grass-fed butter.

low carb dessert biscotti with chocolate, the perfect keto dessert recipe #keto

Dessi wanted to make such an easy low carb dessert recipe for you guys, so she ditched the food processor and make everything by hand. It's really just a matter of mixing the wet and dry ingredient and then using your hands to bring the dough together. This recipe is literally perfect for any keto, vegan, dairy-free diet and could not be any easier to make.

Quick and Easy Keto Desserts

No machines needed for this keto dessert biscotti recipe. Just mix the dough by hand and bake it in the oven. Biscotti means "twice baked" - the first bake is to cook the dough all the way through and the second bake is to make the biscotti nice and crispy so you can dunk the in a cup of tea or coffee. Just make sure to store this keto dessert biscotti in a paper bag at room temperature. If you keep them in a zip-top bag, they will get too soft from the humidity.

Dessi is working on some pretty epic keto dessert recipes coming soon, but in the meantime check out her Keto fat bread recipe, which is perfect for making sandwiches, and her keto breakfast muffins with spinach and feta.

chocolate and citrus low carb dessert biscotti recipe

Easy Sugar Free Biscotti Recipe

The key to this keto biscotti recipe is using the right combination of flours like almond and sunflower seed. They make for the perfect texture for this biscotti recipe. When making these biscotti, keep the wet and dry ingredients separate and then always pour the wet on top of the dry. This biscotti recipe is so easy that you can mix the dough by hand. No food processor needed.

Make sure you allow these biscotti to cool before you slice them for the second bake. Otherwise they will fall apart. Also make sure you wait for the biscotti to cool down before you drizzle with the keto chocolate sauce. That will ensure the glaze doesn't melt into the biscotti. The entire biscotti recipe is sugar-free thanks to stevia and powdered erythritol . This sugar-free dessert is so tasty you won't even know that it is not the real deal, plus it's perfect for the keto diet and low carb lifestyle

Instructions

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.
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.
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.
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.
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.
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.
Remove biscotti from oven and allow to cool for 10 minutes before drizzling with chocolate sauce. Enjoy!
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