HOW TO MAKE KETO ALMOND BISCOTTI | EGGLESS OPTION | DAIRY FREE OPTION | FIRM & CRUNCHY | DELICIOUS
Vložit
- čas přidán 8. 09. 2024
- Links to purchase books
Click this link to purchase in e-book format only. Bundles are available too;
@payhip.com/Low...
1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook
**********
Links to purchase books via Amazon
Books available in Kindel, Paperback & Hardcover formats;
1. The Ultimate Keto Bread Recipes by Elsie Yan (amzn.to/43IgAsk, amzn.to/489xPVB)
2. The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (amzn.to/3J2Vo8R, amzn.to/495li6K)
3. The Ultimate Keto Cookbook by Elsie Yan (amzn.to/3NjGTQw, amzn.to/499YliL)
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook (amzn.to/3UuheIQ, amzn.to/3SPV4zz)
**********
Biscotti is basically long, dry, hard biscuits that are baked twice. Because of this, they have a longer shelf life. They are first baked in a log then sliced into individual pieces and baked again. They are delicious on their own or dipped into coffee.
These Keto Biscotti are made of almond flour with chopped almonds, pistachios, unsweetened dried cranberries, lemon and orange zest. They're firm and crunchy.
The recipe can be viewed and printed at this link;
docs.google.co...
[Total servings = 36]
NUTRITION INFO PER SERVING
Total Carb = 2.2 g
Dietary Fiber = 0.8 g
Net Carb = 1.4 g
Calories = 54
Total Fat = 4.4 g
Protein = 1.5 g
INGREDIENTS
Almond flour = 240 g / 2 cups
Baking powder = 4 g / 1 tsp
Salt = 2 g / 1/2 tsp
Monk fruit = 70 g / 1/3 cup (You can also use any other keto friendly sweetener)
Eggs = 1 whole large egg OR 2 flax eggs (see note below)
Unsalted Melted Butter = 60 ml / 1/4 cup (You can also use other oil, but olive and avocado oil makes the biscotti crunchier than coconut oil)
Lemon extract = 1 tsp (optional)
Zest from 1 lemon
Zest from 1 orange (optional)
Lightly roasted almonds and pistachios = 60 g / 1/2 cup (Cut into smaller pieces so that it is easier to cut the biscotti later. You can also use any nuts of your choice.)
Unsweetened dried cranberries = 30 g / 1/4 cup (optional)
For eggless version
2 Flax eggs (I found that the dough is quite dry with 1 flax egg, so I added another flax egg to make it 2 flax eggs. Just mix 14 g / 2 tbsp ground golden flaxseed or flax meal with 90 ml / 6 tbsp of water. Let it rest until thickened.)
DIRECTIONS
1. Preheat the oven at 325 F or 160 C.
2. In a bowl, add the sweetener, egg or flax eggs, melted butter or oil of choice, lemon extract, lemon and orange zests and whisk to combine. Then add the nuts and dried cranberries. Mix to combine and coat the nuts and cranberries.
3. Add the almond flour, baking powder, salt and mix until a dough is formed.
4. Shape the dough into a ball then place on a baking tray lined with parchment paper. Flatten the dough then divide into 2 portions.
5. Shape the dough into a rectangle about 1/2 inch or 1.27 cm thick. Even out the sides. The rectangle is 8 inch or 20 cm in length and 3 inch or 7.5 cm width.
6. Bake for 25 minutes or until golden brown.
7. Cool for about 20 minutes or until slightly warm to the touch so that it is easier to cut. If the dough is cooled and hardened, it will crumble when cut.
8. Use a sharp knife (not serrated knife) and cut with a straight down movement. It can be 1/4 to 1/2 inch thick. Unlike regular biscotti, it is quite hard to cut too thin for keto version. For eggless version, the biscotti can be quite fragile during cutting so be careful when transferring them on to the baking tray or wire rack after cutting.
9. Place the cut biscotti preferably on a wire rack with a baking tray underneath so that you do not need to turn the biscotti during baking. If you don't have a wire rack, then just bake with a baking tray then turn the biscotti midway for a more even baking.
10. Bake at a slightly reduced temperature of 300 F or 150 C for 10 to 20 minutes or until slightly browned. Alternatively, you can bake at a lower temperature around 266 F or 130 C for 30 minutes then turn off the oven heat and let them rest inside for as long as possible to dry out the crumbs. However, you need to take a close watch to avoid over browning.
11. It's important to understand that the crunch depends on the baking process and every oven is different. If the biscotti are under baked, they will be less crunchy. All you have to do is to pop them back into the oven and bake them slightly longer. You can also do this on the next day or two when you find that they are not crunchy enough.
12. Cool the biscotti completely on a wire rack. They will firm up and become crunchy once cooled. They will be even more firm and crunchy the next day. Store in an airtight container.
13. These biscotti can be kept at room temperature for a few weeks. They can also be refrigerated or frozen.
1. PLEASE SET THE CAPTION TO YOUR CHOICE OF LANGUAGE. CLICK SETTINGS (GEAR ICON) AT THE BOTTOM OF THE VIDEO, CLICK SUBSITILES/CC, CLICK AUTO TRANSLATE THEN SELECT THE LANGUAGE.IF YOUR LANGUAGE DO NOT APPEAR, PLEASE LET ME KNOW IN THE COMMENT. THIS AUTO TRANSLATE FUNCTION WORKS BETTER ON DESKTOP COMPUTERS THAN MOBILE PHONES.
2. PLEASE SEE THE DESCRIPTION BOX BELOW VIDEO (CLICK DOWN ARROW ON THE RIGHT HAND SIDE, BESIDE THE VIDEO TITLE AND SCROLL DOWN) FOR THE FULL WRITTEN RECIPE, LINK TO PRINT RECIPE, NUTRITION INFO AND OTHER RELEVANT DETAILS. THANK YOU !
@ladyleaner You're most welcome ❤️
*I tried your keto almond biscotti recipe, and it turned out amazing. This recipe is definitely a keeper!*
That's great! Thanks so much for your feedback 🙏
Already made them twice back to back and made double batch second time. These are hands down the best biscotti I ever had, even when compared to the sugary stored bought ones. Your tips in the description were very helpful in getting that perfect texture. Though mine were breaking when cutting through the nuts, maybe my knife is not sharp enough but still texture came out to be perfect. Cant thank you enough for this. Lots of love.
So glad to hear that! It's easier to cut if the nuts are chopped to smaller pieces first and the knife has to be sharp too. Thanks so much for your feedback ❤️
😲 ooh I 💕 biscotti!
Super DELICIOUS!!!! THANK YOU!!!
Thank you! Have you tried it already?
They look amazingly delicious
Thanks for sharing the recipe! I couldn’t tell if Google Docs would print the several “notations” that seemed to cover over several lines of the ingredients and texts, so I will wait to print the recipe. (3 pages seemed long, although you have given careful steps to your process.) My experience with Google Docs is zero, so maybe it’s just me. Cheers!
I have checked on the Google doc for this recipe and it printed out perfectly. There's only 2 pages. Hope you have no problem printing the document 🙏
That lookt so jummy
Nice, thank you
Amazing!!!
Holaa
Estos biscotes están deliciosos..son las galletas dulces keto más ricas que he comido
Graciasss😊
I am so happy to hear that! Thanks so much for your feedback 🙏
Thanks is a delicious recipe l love biscotti
رائع جدا😍🥰 👍👍💝💐
These look amazing ………just found something to cook tomorrow 😁 Thanks for sharing. 👍🏻🤩🥰
That's great and you're most welcome ❤️
Wonderful recipe... turned out yummmmmmm
That's great! Thanks so much for your feedback ❤️
Better get some cranberries, these look delicious 😋 Thank you
Wow! They look gorgeous 😍
Thank you 😊
Can these biscotti be frozen?
Also, thank you for including the ingredients and measurements in the description box. It is so helpful to quickly check if I want to make a particular recipe based on the ingredients.
You're most welcome! As mentioned yesterday they can be frozen 😊
@@lowcarbrecipeideas Thank you!
I tried a different recipe a while back and did not come out too crunchy. Will try your recipe. Thank you.
Frankly it's all in the baking. For biscotti it's best to bake at a lower heat for a longer period then let them rest in the oven with heat turned off to dry out the crumbs. If they're not crunchy enough just pop back into the oven to bake slightly longer. They become firm and crunchy after completely cooled down and better after the next day.
@@lowcarbrecipeideas Thank you for your advice.
Would you happen to have a chocolate biscotti recipe? If I had to use this recipe, how much of the flour would I have to replace with the unsweetened cocoa powder? thx!
Sorry, I don't have a recipe for the chocolate version. You can try 30 g of cocoa powder and reduce the flour amount accordingly.
Buenas tardes
Las he hecho unas 6 veces y están riquísimas pero sale cara la almendra
Hay receta de tostadas hechas con harina de coco? Si tienes receta me la puedes mandar?
Muchas gracias
Un saludo
For this biscotti, there are 2 other versions available using ground peanuts and ground sunflower seeds. I have over 100 keto bread recipes using a wide variety of low carb flours including ground peanuts, coconut flour, flaxseeds, sunflower seeds, pumpkin seeds, black & white sesame seeds and oat fiber. Please check out the playlist at the top of the home page
Hi, thanks for the recipe! not sure what I did wrong but mine did not firmly dry out. What could be the reason? Would xanthan gum help with the crispness? thx
Try baking for longer. It is best to bake at a lower temperature for a longer duration. If it is not crispy enough just pop back into the oven and bake longer. You can do that even on the next day.
@@lowcarbrecipeideas You mean to bake the first bake at a lower temp or both bakes? thx
Yum! Any chance you can do the gingerbread biscotti? I so miss the Starbucks ones hehe. thx
Oh I have not tried those. Are those biscotti chewy or crispy? I believe the Gingerbread spices makes the cookies soft and chewy.
Die sehen super lecker aus. Was für ein Mandelmehl verwendest du? In Deutschland gibt es 2 Sorten: teilentölt und entölt. Alles andere nennt man gemahlene Mandeln. Da ich knusprige Kekse sehr liebe möchte kein falches Mandelmehl benutzen. Vielen Dank und Grüße aus Berlin ❤️
For cookies, you can use ground almonds.
@@lowcarbrecipeideas thank you very much
Thanks for sharing 🙏can i use sunflower seeds instead of almond flour?
I will be experimenting with sunflower seeds soon so I suggest you wait for awhile 🙏
@@lowcarbrecipeideas I will wait , thank you
Not sure what I did this time around but after the first bake, my log had many cracks hehe. I haven't experienced it before. What did I do wrong? Still takes yum but how do I avoid the cracking issue? thx
Frankly, I am not sure what went wrong. Maybe the dough was too dry. Did you use eggs or flax eggs? Did you weigh the ingredients?
@@lowcarbrecipeideas 1 large egg and yes, I did weigh the ingredients. thx
Can i use ground peanut or sunflower instead of almond flour?
Yes you can. Actually I will be coming out with another video using ground raw peanuts. I will experiment with sunflower seeds soon.
Yummy can I do with coconut flour instead?
I feel that coconut flour is not suitable as the biscotti will be soft and crumbly 🙏
@@lowcarbrecipeideas ok got it thx for letting me know looks delish!!
What's a cheaper alternative to almond flour?
What are the macro for these?
Please see the nutrition info at the description box below video 🙏
i dont want any sugar or substitute sweetener, so can i just make this without any sweetener? thx
Yes you can
The crumbs make a great "NOT GRANOLA"
How many cookies can you eat a day?
That depends on your macros
Could coconut flour work?
Unfortunately coconut flour will be too soft and crumbly
I just made it but it's not crispy like yours, I don't know why
Try baking them longer. You can pop them back into the oven if you find they're not crispy enough even on the next day. They actually become more crispy on the following day. As I have said, the key is in the baking process.
I also followed exactly but mine are also soft and not crisp despite biscottis were cooked based on the color change. I will try other recipes