Delicious crispy biscotti or cantuccini biscuits with delicate crackles. Packed with crunchy keto granola and chewy dried cranberries. You wouldn’t even know it’s gluten-free, vegan, sugar-free, and even ketogenic and low-carb (and high in protein!). I dipped it in sugar-free white chocolate to add a touch of decadence.
material:
Almond poodle 60g
coconut flour 60g
Keto brown sugar 70g
1/2 teaspoon gluten-free baking powder
1/4 teaspoon salt
3/4 teaspoon cinnamon
4 tablespoons melted odorless coconut oil
1 flaxseed egg (1 tablespoon ground flaxseed + 2 1/2 tablespoons water)
3 tablespoons almond milk
1 teaspoon vanilla essence
Ketohana cinnamon granola 50g (coarsely chopped)
35g finely chopped dried sugar-free cranberries
topping:
Sugar-free vegan white chocolate 240g
Ketohana cinnamon granola 10g (finely chopped)
10g dried cranberries (finely chopped)
How to make keto biscotti
Make a flax egg with 1 tablespoon ground flaxseed and 2 1/2 tablespoons water and set aside to thicken. Preheat the oven to 160°C (fan) or regular 180°C. Combine almond flour, coconut flour, keto brown sugar, baking powder, salt, and cinnamon in a large mixing bowl and stir with a fork until well mixed. Pour in the coconut oil, flaxseed egg, almond milk, and vanilla extract and stir with a fork until a fluffy mixture forms. Press together to form a dough. Mix Ketohana Cinnamon Granola and dried cranberries. Using your hands, press the dough onto a baking sheet lined with parchment paper to form a rectangle 22cm long x 8cm wide x 2 1/2cm high. Make sure to compress the dough as tightly as possible to prevent it from collapsing. Slice it.
Bake at 160C (fan) or 180C for 25-30 minutes until the edges of the rectangle are golden brown. Turn off the oven and carefully lift the parchment paper onto a wire cooling rack to cool completely for several hours. Once completely cooled (about 1-2 hours), turn the oven back to 130°C (fan) or 150°C and use a sharp knife to carefully slice into slices about 1 1/2 cm thick. Wipe the knife between slices to keep it sharp, and press down and pull apart when slicing (avoid sawing with the knife). Gently turn each piece on its side, freeing up space on the tray, and bake for another 45 minutes, until the edges are golden brown (turn the tray every 15 minutes and check on them as needed) ). When ready, they will be crispy and golden brown. Wait 5-10 minutes until no longer piping hot, then very carefully (because they are delicate) transfer each biscuit to a wire cooling rack to cool completely. Melt the white chocolate in a small saucepan over low heat. Pour chocolate over 1/3 of each biscotti while still on the wire rack. Then sprinkle with chopped cranberries and Ketohana granola. Chill in the refrigerator for 15 minutes before serving. Best served immediately. Store in an airtight container for up to 3 days.
