Biscotti (Italian for “twice baked”) served alongside a caffeinated frothed milk beverage is a pairing meant to be savored. Envision a sun-dappled restaurant patio that overlooks the cerulean Mediterranean. After a leisurely lunch of grilled whole fish and vegetables, you’re served a block of biscotti to dip into a creamy-capped cappuccino.
The best food can transport us, even in the barren frost of winter, to a sunnier place. While typically not a Primal or keto choice, biscotti is a twice-baked cookie that can be easily revamped to be lower carb. Make the plain almond-rich keto biscotti with your sweetener of choice, or accessorize it with freeze-dried raspberries and a drizzle of melted dark chocolate. Dunk a chunk in either our dead-simple keto chai latte, or the spiced collagen chai latte, and prepare to escape.
Raspberry Chocolate Keto Biscotti
Time: 40 minutes Servings: 8
¼ cup salted butter, softened
1 tsp. vanilla extract
¼ tsp. almond extract
1 cup almond flour or almond meal
¼ cup blanched fine almond flour
2 Tbsp. ground flaxseed
2 Tbsp. coconut flour
¼ cup Swerve, coconut sugar, or granulated monk fruit sweetener
½ tsp. baking soda
3 Tbsp. raspberries, freeze-dried
2 Tbsp. sliced almonds
60g 90% chocolate
Preheat your oven to 350ºF.
In a bowl, cream together the salted butter, vanilla and almond extracts. Add the ground almonds, flaxseed, coconut flour, sweetener, and baking soda, and mix to combine. Whisk the egg into the mixture. Fold in the freeze-dried raspberries.
Form the dough into a ball and place it on a parchment-covered sheet pan. Shape the dough into a rounded rectangle. Make sure not to flatten the dough too much—you want a small amount of height in the center of the dough. Sprinkle the sliced almonds on top and gently press the almonds into the top of the dough.
Bake the block of biscotti for 15–17 minutes. Remove the pan from the oven and allow it to cool for 1–2 minutes.
Carefully slice the block into eight pieces and gently flip the slices so they are cut side down.
Bake for 3 minutes, then flip the cookies over so the other cut side is facing down. Bake for an additional 3–5 minutes, or until the cookies are golden.
Remove them from the oven and allow them to cool (they will firm up more as they cool).
Melt the chocolate over a double boiler. Use a spoon to brush the melted chocolate on the underside of the biscotti, then place the biscotti on a piece of parchment so they chocolate can set. Drizzle the tops of the biscotti cookies with remaining chocolate and sprinkle freeze-dried raspberries on top.
Keto Biscotti Recipe Tips
Use whatever granulated sweetener you’d like. If you want to check on the sweetness of the cookie, taste the dough prior to adding the egg, and adjust sweetener as needed.
The freeze-dried raspberries add color, tang, and sweetness to the cookie without causing the biscotti to get mushy.
Almond meal is typically slightly coarse and includes the skins of the almonds. Almond flour is typically blanched without skins and is very fine. We like to use a combination of almond flour and almond meal to provide variety in texture and color. If you are unable to use both, using all almond flour should work just fine.
Per cookie with Swerve or monk fruit sweetener. Recipe makes about 8 biscotti pieces. Calories: 193 Total Carbs: 6 grams Net Carbs: 3 grams Fat: 17 grams Protein: 6 grams
Place the cinnamon sticks, ginger, cloves, and allspice berries at the bottom of a large mug and hang the tea bags over the side. Pour the boiling water into the mug and steep for 3–5 minutes.
For a stronger tea, you can boil the cinnamon sticks, cloves, and allspice berries in water for 3–5 minutes, then steep the black tea afterwards.
Remove the cinnamon sticks, cloves, and allspice. Add the coconut milk and chai tea collagen latte mix. Use an immersion blender to blend the latte or place the liquid into a blender and blend until frothy. Add sweetener to taste, if desired. Divide into two mugs.
Nutrition Information (½ of the latte recipe):
Calories: 130 Total Carbs: 2.5 grams Net Carbs: 1 gram Fat: 6.5 grams Protein: 5 grams