Keto Biscotti Recipe triple chocolate Music edited
KETO BISCOTTI RECIPE – TRIPLE CHOCOLATE WITH EDITED MUSIC
I had a couple of videos with the music too loud and distraction. I cut out the music when I am speaking and turned the volume way down on the non-speaking parts. I hope this is helpful for all of you. Thanks for your tips and heads up. What an awesome YouTube crowd you are!
This low-carb biscotti turned out fantastic with my Keto self-rising flour blend. See the Keto flour blend recipe link below.
Biscotti has been a family favorite forever, and now I have created a Keto-approved recipe that is just as delicious as our traditional white flour biscotti.
This Triple Chocolate Keto biscotti has a nice crunch on the outside and a rich chocolatey flavor inside. These make great gifts, or enjoy them with coffee! My video will show you how to make this loved, crunchy, twice-baked Italian cookie from start to finish.
INGREDIENTS
• 2 large eggs
• 2/3 cup brown swerve or other no-sugar Keto sweeteners
• 1 teaspoon vanilla extract
• 2 teaspoons chocolate liquor (optional)
• 1 teaspoon almond extract
NOTE: If you don't use liqueur use 1 tablespoon of vanilla extract instead of 1 teaspoon
• 4 ounces dark chocolate - chopped in small pieces or chips
• 3 ounces milk chocolate - chopped in small pieces or chips
• 2/3 cup chopped almonds
• 2 cups my Keto flour blend - See The Keto flour recipe below
• 1/3 cup cocao or cocoa
• 1 tablespoon + 1 teaspoon espresso or dark roasted coffee powder.
• 1 to 2 tablespoons of water if the dough is too dry
NOTE: Many recipes call for instant coffee. I think instant coffee is nasty and never have that on hand. My coffee powder flavors my baked goods nicely.
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 2 tablespoons Swerve powdered sugar to sprinkle on top.
DIRECTIONS
Preheat oven to 350 F.
1. In a medium bowl, beat the eggs, Keto sugar, liqueur, and extracts until creamy and thicker.
2. Fold in the chocolate pieces and chopped almonds to the egg mixture.
3. Set Aside
4. In a medium bowl, mix the salt, baking powder, flour, cocao, and coffee.
5. Slowly fold in the dry ingredients in the wet ingredients bowl. The dough should turn into a ball. It may be slightly sticky.
7. Line a baking sheet with parchment paper.
8. Divide the dough into 2. Make 2 logs and place them on a parchment-lined baking sheet. Make the logs about 2″ wide and about 18″ long.
9. Place the biscotti in the center rack of the oven and bake for about 20 to 25 minutes.
10. Cool the logs for about 45 minutes. (This will help the baked good to harden and hold together.)
11. With a sharp knife, cut the loaves at an angle into 1/2 inch pieces. Spread the pieces apart on a baking rack on top of a baking tray or cookie sheet.
12. Place them back in a hot oven for 12 to 15 minutes. Rotate the pan 1/2 way through for an even bake.
13. Take out of the oven and let them completely cool.
14. Once they have cooled, take a small mesh strainer and add in 2 tablespoons of powdered sugar. Shake over the biscotti. It's snowing! Shake for a light white dusting on top.
15. Store in airtight containing for a few days or put into the freezer for a few months.
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.milk 5 tbsp
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