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Gluten Free Maple Walnut Biscotti (low carb, dairy free)
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!
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 10
Calories 116 kcal
Ingredients
- 1 cup almond flour
- 1 tablespoon coconut flour
- ¼ cup Swerve sweetener
- 1 egg
- 2 tablespoons butter, melted
- 2 teaspoon maple extract
- 1 teaspoon baking powder
- ¼ cup walnuts
Instructions
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Preheat oven to 300 degree F.
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In a large bowl add egg and maple extract and beat well. Add in butter and mix again.
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In another bowl mix together the almond flour, coconut flour, Pyure sweetener and baking powder.
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Add the dry ingredients to the wet ingredients and mix well, and then add the walnuts.
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Mix to combine.
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Add a piece of parchment or a silicon mat to a cookie sheet.
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Place the dough on the parchment and form a long, flat log shape.
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Bake for 22-25 minutes or until lightly browned.
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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.
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Place pieces on side and bake for 10 minutes.
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Flip the pieces to the other side and bake for 10 more minutes.
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When done, turn off oven but keep biscotti inside for at least 1 hour to dry out.
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Store in an airtight container.
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*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.