Hey everyone, it is Brad, welcome to my recipe site. Today, I will show you a way to prepare a special dish, keto friendly savory biscotti. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Our Keto Biscotti recipe is packed with flavor and identical to the real deal, perfect for this holiday season! Biscotti has always been one of Matt's favorite foods to eat alongside his coffee. Growing up in an Italian household has made some parts of keto difficult, this being one of them.
Keto Friendly Savory Biscotti is one of the most well liked of current trending meals in the world. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. Keto Friendly Savory Biscotti is something that I’ve loved my whole life. They are fine and they look wonderful.
To begin with this particular recipe, we must prepare a few components. You can cook keto friendly savory biscotti using 10 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Keto Friendly Savory Biscotti:
- Make ready 2/3 cup almond flour
- Take 2 table spoon flax seed meal
- Take 2 tbs grated Parmesan cheese
- Get 1 tbsp coconut flour
- Take 1 tsp garlic powder
- Make ready 3/4 tsp baking powder
- Prepare 1 tsp Italian seasoning
- Prepare to taste Salt and pepper
- Prepare 2 tbs olive oil
- Get 2 eggs
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Steps to make Keto Friendly Savory Biscotti:
- Preheat the oven to 350F.line a baking sheet with parchment paper.
- In a medium bowl, whisk together : almond flour, flaxseed meal, Parmesan, coconut flour, garlic powder, Italian seasoning, baking powder, salt and pepper
- Whisk in the oil and in the eggs, let the batter sit 3 mins. To thicken
- Pour the batter out onto prepared tray and spread it out to a rectangle, bake 10 Minutes and remove the loaf from oven, use a sharp knife to slice to loaf on a diagonal into 1/2 inch thick slices, (I had 9 slices) arrange the biscottis on the tray bake until golden, about 25 minutes, (flip them halfway)
- Next time I will use olives.
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