Since I’ve gone low carb, almond flour has become my flour of choice. I wouldn’t say it’s easy to bake with almond flour, but I’ve found it to be a bit less finicky than the super-fine coconut flour.
One problem I’ve run into is the lack of availability of almond flour. Sure, I can order it online, but if I realize I’ve run out, sometimes it’s hard to find in the local supermarket.
Just recently I noticed my Walmart now carries almond flour, along with a variety of other gluten free foods. I found the gluten free offerings in the Asian aisle at one of my local Walmarts and in the baking aisle in the other. So if you’re gluten free (or even low carb, like me), look for specialty foods at Walmart. They’re there, but you may have to hunt around until you find them.
But back to my love affair with almond flour. One thing I’ve missed a lot since giving up the carbs is biscotti. I’m a huge lover of coffee, and sometimes it would be nice to have something perfectly crisp to dunk in my beverage of choice.
I saw an amazing-looking recipe for low carb chocolate hazelnut biscotti at All Day I Dream About Food (my favorite low-carb blog) and decided to adapt it to use ingredients I had on hand.
Not in the mood for the traditional chocolate, I decided to break out my lemon extract and make an almond-lemon biscotti. I used Bob’s Red Mill Almond Flour from Walmart as my flour. For those of you new to baking with almond flour, make sure you use almond flour and not almond meal with this recipe. Almond flour is much more fine, and your biscotti will turn out much better with a fine almond flour.
Now grab a big cup of coffee and get ready for some virtual biscotti dunking while you take a look at the recipe. Don’t be shy! These Almond-Lemon Biscotti contain only 3 grams of carbs per cookie and are completely gluten free!
This post is a part of Trim Healthy Tuesdays. If you’re following Trim Healthy Mama, this would be an “S” snack.
Almond-Lemon Biscotti – Low Carb and Gluten Free
- ¼ cup butter, melted and cooled
- 1 egg
- ¼ cup Truvia
- ½ tsp Almond Extract
- ½ tsp Lemon Extract
- zest of one lemon
- 1¾ cups almond flour
- ¼ cup protein powder (unflavored)
- ½ tsp baking powder
- ½ tsp xanthan gum
- ¼ tsp salt
- Preheat oven to 375. Cover a baking sheet with parchment paper.
- Whisk together melted butter, egg, Truvia, almond extract, lemon extract and lemon zest in a large bowl.
- Combine almond flour, protein powder, baking powder, xanthan gum, and salt in a medium bowl.
- Add almond flour mixture to butter mixture and stir with a wooden spoon until combined.
- Place dough on parchment lined baking sheet and shape into a flat log. Bake at 375 for 20 minutes, or until slightly brown.
- Remove biscotti log from oven and turn the oven down to 275. Let biscotti log cool for 15 minutes. Cut the log into uniformly sized pieces (about ½-3/4 inch wide). Place cut side down on parchment lined cookie sheet. Bake for 10-15 minutes until top side is crisp.
- Turn biscotti over and bake with the other side up for 10-15 minutes. Cool completely before enjoying with a piping hot cup of coffee.