LOW CARB ALMOND CRANBERRY BISCOTTI
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Don’t just limit this fabulous recipe to the festive season, although it does make a wonderful gifting option as well. Gluten free and sugar free, these make a great healthy snack option and they go perfectly with a cup of tea or coffee.
While they taste fabulous made as per the recipe, there is an easy option to dip the biscotti in dark chocolate for a fancy variation.
My favorite way to eat these Low Carb Almond Cranberry Biscotti is as they come straight from the oven. You also have the option to dip them in dark chocolate for variation. If you don’t have slivered almonds, you can switch them for blanched almonds or pistachio. Cranberries are the perfect low carb fruit option for this recipe so I wouldn’t switch them for any other fruit.
Make sure to follow the recipe, especially when it comes to allowing the biscotti log to cool before cutting. If you try to cut the log while it’s warm, your knife will jag on the cranberries and nuts and your slices will crumble. Although it appears counterintuitive to wrap in clingwrap as you want dry biscotti, this is also a step that helps prevent crumbling.
The amount of time it takes your Low Crab Almond Cranberry Biscotti to dry out when it’s been sliced and returned to the oven will vary. Although I’ve specified times, go by the feel of your biscotti and leave them until they have dried out. This could mean they brown up a little but this doesn’t detract from the wonderful taste of these Low Carb Almond Cranberry Biscotti at all. If you don’t dry the biscotti out then the shelf life will not be very long. The drier your biscotti, the longer you can store it for.
While I love to make a batch of these on hand in the pantry, people also love to receive these as gifts. Whether it be for a birthday, special occasion, Christmas or just a thank you, I know I would love to receive a batch of these.
Prep Time:15 minutes
Cook Time:1 hour 30 minutes
Total Time:1 hour 45 minutes
- 220 gms blanched almond meal/almond flour
- 3 tablespoons coconut flour
- ½ cup erythritol
- 1 teaspoon psyllium powder or 1 teaspoon xanthan gum
- 1 teaspoon baking powder
- ¼ cup Sugar Free Dried Cranberries
- ¼ cup slivered almonds
- 2 tablespoons orange zest
- 2 large eggs
- 1 teaspoon vanilla extract
- 50 gms melted butter
- A pinch of salt
Combine all of the dry ingredients together ensuring the baking powder and psyllium powder are well mixed in.
Add the eggs, melted butter, orange zest and vanilla extract to the dry ingredients. Mix until well combined.
Use your hands to shape into a log approximately 25-30 cms/9-12" long. Round off the edges of your log to create a semi circle biscotti shape and compress your log to remove any air holes.
Bake at 160 C/ 320 F fan forced for 30 minutes or until the log has browned slightly on the outside.
Allow the biscotti log to cool to room temperature. Wrap in cling wrap and place in the fridge for about 1 hour. Slice your log into 1 cm/0.4" slices and place on baking paper without touching.
Reduce your oven down to 120 C/250 F fan forced and bake for approximately 20-25 minutes on each side, or until your biscotti has dried out. Turn the oven off and leave the door ajar and leave your biscotti in the oven to dry out further is it is still moist.
If you used erythritol in the recipe, the biscotti will continue to crisp up as they cool. Store your biscotti in an airtight container.
Switch erythritol for 1/4- 1/2 cup of a monk fruit or stevia blend sweetener or adjust sweetener to suit your taste. 1/2 cup of coconut sugar can also be used for a paleo option.
If you omit the psyllium husk/ xanthan powder you will need to handle your biscotti slices with extreme care as they will be more crumbly.
For a dark chocolate drizzle/dip, melt 50 gms dark chocolate and dip the base of the cooled biscotti into the chocolate. You can also drizzle the biscotti with the dark chocolate. Allow to set by leaving on baking paper until the chocolate firms up.