Low Carb Biscotti: Caramel Chocolate Chip
Easy low carb biscotti are perfect for dipping in espresso! Toasted pecans and chocolate chip combine with the caramel flavor to make a scrumptious biscotti that's low carb, too! 2.5 net carbs each (nutrition info in the notes below the recipe)
stevia blend sugar free sweetener
toasted in a 350F oven for 5 minutes or until golden
sugar free chocolate chips
plus more for shaping the dough
cut into cubes and stick in the freezer for a few minutes.
sugar free caramel coffee syrup such as Torani
Preheat the oven to 325F.
Fit a stand mixer with a paddle.
Blend the almond flour, stevia blend, pecans, erythritol, sugar free chocolate chips, coconut flour, baking powder, and xanthan gum.
With the mixer on low add the butter a little at a time until it is well blended.
Add the egg and caramel syrup.
Remove from mixer and place on a piece of parchment or silicone sheet dusted with coconut flour.
Form into a loaf about 2 inches high and 10 inches long.
Place on a baking sheet covered with a silicone sheet or parchment.
Bake until the edges are golden brown, about 20 minutes.
Remove from the oven and turn the temperature down to 300F.
Let cool 30 minutes.
Slice crosswise into 16 biscotti.
Place on baking sheet cut side down and return to the oven for 15 minutes.
Flip the biscotti over and bake about 10 minutes more.
Remove from the oven and let cool completely.
I couldn't get the nutritional calculator to recognize the sugar free chocolate chips. Calories: 146 Carbs: 5 Fiber: 2.5 Net carbs 2.5 Sugars: 0.7
Find more great low carb recipes at Lowcarb-ology.com