Low-Carb Chocolate Almond Biscotti
- 1½ cup almond flour
- ⅓ cup unsweetened cocoa powder
- 1 tsp. baking powder
- 3 tbsp. New Roots Herbal Pumpkin Protein Powder
- ½ tsp. guar gum or xanthan
- ½ tsp. salt
- ½ cup butter melted
- 2 eggs beaten
- 2 tsp. New Roots Herbal Stevia Sugar
- ⅓ cup almonds sliced
- 3 ounces sugar-free chocolate chips or chopped chocolate
Preheat the oven to 325 °F (160 °C).
In a stand mixer, add the first seven dry ingredients and blend on low to combine. Add in the remaining ingredients except almonds, and blend until well incorporated. Stir in the almonds and place the dough on a baking pan lined with parchment paper.
Form a rectangle about 25 cm (10″) in length and 15 cm (6″) in width. Bake for 30 minutes. Cool for 20 minutes, then slice. Gently lay the biscotti flat on the pan, cut side down, and continue to bake another 15 minutes.
Remove from oven and allow to cool before handling. Gently flip biscotti over and bake another 10 minutes.
If desired, you can dip one end of the biscotti in chocolate and even add additional almonds on it. In this case, let the biscotti cool completely before this step.
Yields 12–14 servings.