Cranberry Almond Biscotti Cookies - Gluten Free
Servings: 14
Calories: 112
Low carb almond cranberry biscotti are elegant yet easy to make. They make a tasty gluten free snack or holiday cookie. Perfect with coffee or tea!
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Ingredients
- 2 eggs
- 1 teaspoon vanilla
- ⅓ cup low carb sugar substitute
- ¼ teaspoon lemon stevia drops or plain stevia and a half teaspoon lemon extract
- 1 ½ cups almond flour
- ¼ cup coconut flour
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ½ cup sugar free dried cranberries
- ½ cup sliced almonds
- low carb dark chocolate melted, optional
Instructions
- Beat together the eggs, vanilla, Swerve, and stevia with an electric mixer until frothy.
- In separate bowl, combine the almond flour, coconut flour, baking soda, and salt.
- Add flour mixture to wet mixture and stir until dough forms.
- Stir in the cranberries and almonds.
- On a parchment paper lined cookie sheet, form a long rectangle of dough.
- Bake a time 350°F for about 20 minutes or until top has browned.
- Remove from oven and allow to cool completely.
- Slice into thin pieces on a slight diagonal. Lay each piece on the side in baking pan.
- Bake slices for about 15-20 minutes at 350°F until toasted.
- Allow to cool. Drizzle with melted chocolate, if desired.
Video
Notes
Each cookie has about 1.9g erythritol
Nutrition
Serving: 1g | Calories: 112 | Carbohydrates: 6g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 91mg | Fiber: 3g | Sugar: 1g
Additional Info
Net Carbs:
3
g
|
% Carbs:
10.6
%
|
% Protein:
17.7
%
|
% Fat:
71.7
%
|
SmartPoints:
3