Low Carb Biscotti

With Christmas right around the corner one of my favourite baking groups, Bakes and Cooks, is full of awesome ideas and recipes. I have to find a way to ketofy most of the recipes posted since I am one of a small number of members who eat low carb or grain free. One of our most talented members is Mangia Bedda, a cooking instructor, caterer and food blogger. A few weeks ago she posted her Classic Almond Biscotti recipe. It looked delicious! I started playing around with a combination of flour substitutes to ketofy this lovely treat. I finally found a combination that I feel closely resembles the flour version of this recipe.
I hope you enjoy my Low carb/grain free/ketofied version of Almond Biscotti. It is easily changed into a variety of flavours by simply exchanging the almonds for other nuts and eliminating the almond extract. Cocoa can also be added for a chocolate variety. Use your imagination and the possibilities are endless.

Low carb Biscotti

Low Carb Almond Biscotti
Recipe

5 1/2 Cups Almond Flour

1/2 Cup Whey Isolate Powder

1/4 Cup Oat Fibre (Not oat flour or oat bran)

1 Cup to 1 1/2 Cups sweetener depending on desired sweetness (I used 1/2 Cup Truvia, it is concentrated.

4 teaspoons baking powder

1/4 teaspoon salt

1/4 teaspoon glucomannan (you can substitute Xantham or guar gum)

1 Cup roughly chopped almonds

7 large eggs

2 Tablespoons vanilla extract

1/4 to 1/2 teaspoon almond extract (to taste)

Preheat oven to 350 degrees F on convection setting and line two cookie sheets with parchment paper.

Combine all dry ingredients including nuts and set aside.

In a stand mixer beat the eggs and the extracts. slowly add the dry ingredient until the dough comes together. It will be a little sticky.

Divide dough into two equal portions and put one on each lined sheet. form them into rectangles of approximately 4 inches wide and 1 inch high.

Bake the two sheets for 20-30 minutes or until top is golden brown and firm to touch.

Remove the sheets from the oven and cool for 10-15 minutes. 

Meanwhile, reduce the oven temperature to 300 F.

Place the logs on a cutting board and carefully slice into 1/2 inch slices using a knife with a serrated edge. 

Place a wire rack on each of the cookie sheets and place the slices on the wire rack. Return to oven and bake another 20-30 minutes until sides are golden.

I made 30 large slices with a net carb count of 2.2 net carbs. I do not count sugar alcohols. The carb count will vary depending on what you add to the dough.

Enjoy!