Gluten Free, Low Carb, Almond Biscotti

With coffee and the morning paper or a quick snack on the go, these biscotti are so good, you won’t want to share!

Yield: 14 Servings (2 per Serving)

Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes

Ingredients

• 2 eggs
• 2 teaspoons stevia
• 1 teaspoon lemon juice
• 1 teaspoon vanilla
• 1/4 cup coconut flour
• 1 1/2 cups almond flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1/2 cup sliced almonds (use 1 cup if not using cranberries)
• 1/2 cup dried cranberries (optional)
• Melted low-carb dark chocolate (optional)

Directions

With a mixer, beat together eggs, stevia, vanilla, and lemon juice until well blended.

In another bowl, mix coconut flour, almond flour, baking soda and salt; add to the wet ingredients and stir to form dough. Fold in the almonds and cranberries (if using) and transfer to a cookie sheet lined with parchment paper, pressing it to form a rectangle.

Bake in a 350°F (177°C) oven for about 20 minutes or until browned. Remove from the oven and let it cool completely before slicing into pieces.

Arrange the biscuits onto a baking pan and continue baking for about 20 minutes or until toasted. Remove from oven and let cool completely. Drizzle the biscuits with melted chocolate and serve.

Nutritional information per serving:

Calories: 112; Total Fat: 9 g; Carbs: 6 g’; Dietary Fiber: 3 g; Sugars: 1 g; Protein: 5 g; Cholesterol: 27 mg; Sodium: 91 mg