Protein3gFat8gCarbs1g

Low Carb Biscotti – Almond and Pecan

How good are biscotti! Our Almond and Pecan Biscotti recipe was inspired by my nonna and my recent holiday. I LOVE these and I used to love my nonna’s homemade ones. I would dunk them into coffee or just enjoy them as is. I have been wanting to try a low carb version for so long, and I’m so glad I did, only 1g of carbs each!! 

By Joanne  Print

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  • Prep 11 MINS
  • Yields 40 Biscuits

Ingredients

 150g (1/2 pack) of Low Carb Pancake & Pikelet Mix

 150g almond meal or PBCo. Almond Flour

 75g (1/3 cup) Sugar Free icing Mix

 1 tsp of baking powder

 2 tsp Vanilla Extract

 120 Butter (melted)

 2 eggs

 150g nuts of choice – I used half roasted unsalted almonds and pecans

Directions

1Preheat the oven at 160 degrees

2Combine dry ingredients into a large bowl (almond meal, icing mix, pancake mix, baking powder and nuts)

3Combine melted room temp butter, 2 eggs, 2 teaspoon vanilla together, then add the wet to the dry mix.

4Use your hands to knead the dough and shape into a long log shape.

5Pop rolled long into the oven for 30 mins or until browned on top and firm on inside but not fully cooked.

6Low Carb Biscotti before being sliced

7Remove from oven and allow to cool completely IMPORTANT NOTE: as this recipe is almond meal based allow to chill overnight, wrapped in a tea towel to ensure a less crumbly slice.

8Once chilled, cut into biscotti shape. I got about 40 biscotti’s out of this quantity.

9Low Carb Biscotti before baking

10Preheat oven 160 and rebake until golden (keep an eye out as oven temps do vary). I baked mine for 10mins, then flipped them over for another 6-8 mins.

11Allow to cool on rack

12Will keep in the fridge for up to 5 days.

13Low Carb Biscotti on a plate

Nutrition Facts

Serving size1g
Energy90 Cal (377 Kj)
Protein3g
Fat, total8g
- Saturated fat2g
Carbohydrate, total1g
- Sugar1g
Sodium34g

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