With the weather getting chilly and the holiday season over, we like to find small joys that can brighten every day. An easy one is dunking homemade cookies in our coffee for breakfast, which is why we love this keto biscotti recipe! We've covered these cookies in low carb dark chocolate, drizzled with our sugar free caramel sauce, and sprinkled some nuts on top to make them extra fancy. Make a batch of them the night before-- you'll thank yourself in the morning!
This recipe comes to us from Carolyn over at Food Dreamer! She's not just a great baker, she develops yummy recipes that are low carb and keto friendly.
Makes 14 servings. Macros per serving (1 piece):
Calories: 186 | Fat: 17 g | Net Carbs: 2.3 g | Protein: 4.3 g
Preheat the oven to 325F and line a baking sheet with a silicone mat or parchment paper.
In a large bowl, whisk together the almond flour, sweetener, cocoa powder, baking powder, and salt. Stir in the egg, melted butter, and vanilla extract until the dough comes together.
Turn the dough out onto the prepared baking sheet and form into a low, flat log, about 10 x 4 inches. Bake 25 to 30 minutes, until firm to the touch.
Remove from the oven and let cool 20 minutes. Reduce the oven temperature to 200F.
With a large sharp knife, gently slice the log into 14 even slices.
Separate the slices and spread them around the baking sheet with the cut sides exposed. Bake another 30 minutes, then turn off the oven and let stay inside until cool.
In a heatproof bowl set over a pan of barely simmering water, melt the ChocZero Dark Chocolate Chips until smooth. Use a knife or offset spatula to spread chocolate on one side of each biscotto.
Sprinkle the pecans over the biscotti while the chocolate is still wet. Let set 30 minutes, or refrigerate to set the chocolate faster. Drizzle the biscotti with caramel sauce. Let set for another 30 minutes, or refrigerate to set the chocolate and caramel faster.