Low Carb Dessert Biscotti - Sugar Free Keto Dessert Recipe, Vegan and Gluten Free
Dessi has come up with the most delicious low carb dessert recipe for the keto diet! This biscotti recipe with chocolate, pecans, and citrus is a joy to eat, the fact that it's a sugar free dessert for the keto diet is bonkers. This keto dessert is also vegan and gluten free, because lots of you have been asking for vegan keto recipes. It really can't be any easier to make a low carb dessert, no machine needed for this recipe, just mix the biscotti dough and bake it, you will have the most epic vegan keto dessert recipe ever. Once you make the recipe, make sure to review the recipe on our new site ;)
RECIPE & STORAGE INFO:
All My Meal Prep Recipes:
Macros per biscotti, recipe makes 12:
187 calories
2.13 grams of net carbs
4.90 total grams of carbs
17.6 grams of fat
5 grams of protein
2.76 grams of fiber
Macros for all the biscotti:
2248 calories
25.61 grams of net carbs
59 total carbs
211 grams of fat
59.9 grams of protein
33.2 grams of fiber
Macros for the chocolate sauce:
270 calories
2.66 net grams of carbs
28 grams of fat
2 grams of protein
3 grams of fiber
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mesh strainer/sifter:
powdered erythritol for chocolate sauce:
pyrex glass mixing bowls:
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non-stick tongs:
wood cutting board:
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Italian Traditional Homemade Crunchy Almond and Pecans Biscotti Cookies
Incredible Delicious Crunchy easy Italian Almond and Pecans Biscotti Cookies, for when family and friends pop's up and a perfect little treat for the kids. Enjoy!
Ingredients
3 And half cups of Flour
4 Eggs
1/2 Cup of Sugar
1/3 Cup of Unsalted Butter
1/3 Cup of Raw Almond
1/3 Cup of Pecans
1 tbsp of vanilla extract
1 tbsp of almond extract
3 tbsp of lemon juice
1 Tbsp of lemon zest
1 tbsp of baking powder
A pinch of salt
Pecan & Ginger Biscotti Cheekyricho Cooking Youtube Video Recipe ep.1,434
These Spicy, fragrant crunchy biscuits are great with coffee or after dinner liqueur. They keep fresh for weeks in an airtight container. Its Dairy Free too.
Crush them up and sprinkle them on yoghurt, icecream or custard for a tasty treat. They make great Edible Christmas Gifts as well. We do hope you give them a try.
Food is fun, we hope you enjoy our journey.
Ingredients:
100g Pecans, 1 cup
2 eggs
155g brown sugar, 2/3 cup
125g Self Raising Flour, 1 cup
90g plain (AP) Flour, 3/4 cup
100g Glace Ginger , 3,4 cup
1/2t cinnamon
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Tri-flavor biscotti | almond & white chocolate, butterscotch pecan, chocolate peanut butter chip
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***BASE RECIPE, MAKES ~30 BISCOTTI***
1 stick (4 oz, 113g) butter (I used unsalted)
1 1/3 cups (270g) sugar
3 eggs
1/2 teaspoon (3g) salt (I used Morton kosher; maybe cut your salt in half if you're using salted butter)
1 teaspoon (2g) baking powder
vanilla
3-4 cups (360-480g) all-purpose flour
Additional optional mix-ins: cocoa powder, nuts, various chocolate chips, large-crystal sugar, powdered sugar, food coloring, almond extract (or other extracts), etc.
Get your oven heating to 325ºF/160ºC convection or 350ºF/180ºC conventional.
Soften the butter without melting it — you can leave it out at room temperature for a while or microwave it on low power in 10-15 second intervals, rotating the butter each interval until it's soft.
Combine the butter with the sugar in a large mixing bowl and beat them together until fluffy. Beat in the eggs and a little glug of vanilla until fluffy. Put in the salt, baking powder and 3 cups (360g) flour to begin with, and beat until everything is fully integrated. Keep beating in additional flour until you get a texture that still feels moist but is dry enough that it doesn't stick easily to your hands.
You could stir in some mix-ins and bake this dough as one loaf, or you could divide it up into three doughs in their own mixing bowls. Here's how I flavored my thirds, using about 1/4 cup each of chips and nuts:
1) Butterscotch chips, pecans, additional vanilla
2) White chocolate chips, a glug of almond extract, slivered almonds, green food coloring (make the color a little more intense than you want it in the end), additional big pinch of flour to balance the extra moisture (try to make the stickiness match the first batch)
3) Two tablespoons (15g) dutch cocoa powder, a little glug of oil to counter the drying effect of the cocoa and an extra pinch of sugar to counter its bitterness, peanut butter chips, macadamia nuts — the texture of this dough should feel a little stiffer and drier, and you might need to knead it by hand to get the cocoa fully integrated
When you have all the flavors mixed, get a parchment-lined (or greased and floured) baking sheet and lay out each dough in a long bar shape. You can then top them — I topped flavor #1 with demerara sugar, #2 with more slivered almonds and #3 with powdered sugar.
Bake until the loaves feel just firm enough that you could slice them without destroying them — I did 45 minutes. Take the pan out, and let the loaves cool for a few minutes until they are just firm enough to move safely to a cutting board. Slice each loaf into individual biscotti and return them to the pan — no parchment or other non-stick surface is needed at this point, and you can position the biscotti very close to each other.
Bake them again until they're as crunchy as you want them, keeping in mind they'll firm up a little more as they cool — I did about 30 minutes.
Colin Bunyan cooks Maple & Pecan Biscotti
Another in the series of cooking videos and after a run of savoury Colin goes to making a biscuit ideal for coffee.
Chocolate Pecan Biscotti
Crunchy but tender Chocolate Pecan Biscotti! So good with a cup of coffee in the morning! Full recipe here: