These gluten free maple walnut biscotti are the perfect low carb treat. Enjoy with a nice cup of coffee for an afternoon break or even as dessert! This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #CollectiveBias #SilkandSimplyPureCreamers
I’m really into biscotti these days. For one thing it’s so easy to make and for another it satisfies my craving for cookies. Usually by mid afternoon I need a little pick me up so lately I grab a cup of coffee and a piece of biscotti and head out to the porch (if it’s warm enough). I love the peace and solitude, not to mention the caffeine and sweets! However with this gluten free maple walnut biscotti I don’t feel guilty about it. Not only is it gluten free, it’s also low carb (2.2g net carbs) and dairy free.
I’ve made about 10 batches of biscotti lately (remember my Paleo Lemon Ginger Biscotti). For today’s batch I headed to Walmart to buy my ingredients. I was pleasantly surprised when I came across Silk® Vanilla Almond Creamer in the dairy case. We are big almond milk drinkers and I didn’t realize Silk made creamers with almond milk. I grabbed two because I love that they use almond milk and they don’t have any artificial flavors or colors either. This would be the perfect addition to my coffee for my afternoon break.
By the way you can get all the ingredients for this biscotti at Walmart, including almond flour, sweetener, maple extract, etc. As for the creamer you can find that in the dairy section towards the back of the store.
Gluten Free Maple Walnut Biscotti Recipe
Now let’s make some biscotti. It’s fairly simple in that you mix the wet ingredients and the dry ingredients separately and then mix them both together. Add your walnuts last. It should be the consistency of cookie dough. Use a silicone mat or a piece of parchment paper and place that on a cookie sheet. Form the dough into a long, flat log shape. Bake for 22-25 minutes until it’s lightly browned.
Next take it out of the oven but don’t turn the oven off. You are not done yet! Wait for about 30 minutes then slice the biscotti using a straight edge knife and just press straight down so it won’t crumble. Turn then on their sides and bake another 10 minutes. Flip them and bake another 10 minutes. Lastly turn off the oven and let them sit in there for at least an hour to get them hard and crunchy. Thank’s all!
So this is how I treat myself in the afternoon. A little Silk® Vanilla Almond Creamer or Caramel and a piece of this gluten free biscotti. It’s heaven to me. Here’s a little coffee tip by the way. Take your creamer and coffee and put it in the blender on high for a few seconds. It will make your coffee smooth and creamy.
Well I hope you liked this biscotti recipe. I made 3 batches of this one to get it right (though they were all good) so I’m set for quite awhile. And check out Silk’s almond creamers. I also like to pour some in a cup of decaf for a sweet ending to my dinner. I think they would also be excellent in a cup of chai or even in smoothies. Enjoy! The nutrition for 1 piece of biscotti is:
116 cals / 9.8g fat / 4.6g carbs / 2.4g fiber / 4.3g protein = 2.2g net carbs
- 1 cup almond flour
- 1 tablespoon coconut flour
- ¼ cup sweetener (equivalent to ½ cup sugar)*
- 1 egg
- 2 teaspoon maple extract
- 1 teaspoon baking powder
- ¼ cup walnuts
- Preheat oven to 300 degree F.
- In a large bowl add egg and maple extract and beat well.
- In another bowl mix together the almond flour, coconut flour, Pyure sweetener and baking powder.
- Add the dry ingredients to the wet ingredients and mix well, and then add the walnuts.
- Mix to combine.
- Add a piece of parchment or a silicon mat to a cookie sheet.
- Place the dough on the parchment and form a long, flat log shape.
- Bake for 22-25 minutes or until lightly browned.
- Take out of the oven but do not turn off. Let cool for 30 minutes and then cut into pieces using a flat edge knife. Push straight down with knife so not to crumble when cutting.
- Place pieces on side and bake for 10 minutes.
- Flip the pieces to the other side and bake for 10 more minutes.
- When done, turn off oven but keep biscotti inside for at least 1 hour to dry out.
- Store in an airtight container.
- *Note on sweetener* You can use whatever sweetener you like or even white sugar. As long as it is the equivalent to ½ cup of white sugar.