Low Carb Double Chocolate Biscotti

Yield: 14 biscotti cookies

Ingredients

• 2 cups almond flour
• ½ cup Monksweet or other natural granulated sweetener
• ⅓ cup unsweetened cocoa powder
• 3 Tbsp unflavored whey protein isolate powder
• 1 tsp baking powder
• 1 tsp xanthan gum
• ½ tsp salt
• 6 Tbsp butter, melted
• 1 tsp almond extract
• 1 tsp vanilla extract
• 2 large eggs, beaten
• ½ cup sliced or chopped almonds
• ⅓ cup Lily’s Sugar-Free Chocolate Chips

Instructions

1. Preheat oven to 325 degrees Fahrenheit.
2. In a large bowl, whisk together the first 7 (dry) ingredients.
3. Add balance of ingredients to the dry mixture, blending well to form a dough.
4. Turn dough out onto a large baking sheet lined with parchment paper and form into a semi-flattened log or a rectangular shape, about 4″ x 11″.
5. Bake 25 to 30 minutes or until firm to the touch.
6. Remove and let cool for at least 20 minutes.
7. Using a sharp knife and a straight up and down motion, cut into approximately 14 slices.
8. Place slices back on baking sheet, cut-side down.
9. Bake 15 minutes, then flip biscotti over.
10. Turn off oven and keep the biscotti inside the oven until completely cool.
11. Store in an airtight container (you can also freeze).