Keto Savory Rosemary-Pine Nut Biscotti Recipe
1.2g
Glucides nets Atkins™
Glucides nets Atkins™
Prep Time:25 Minutes
Style:Italian
Cook Time:40 Minutes
Phase:Phase 1
Difficulty:Difficult
Style:Italian
Cook Time:40 Minutes
Phase:Phase 1
Difficulty:Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the
directions.
Comment sont calculés les glucides nets?INGREDIENTS
- 1tspLemon Zest
- 0 1/4cupdried pine nuts, pignolia USDA
- 2tbspHeavy Cream
- 2largeEgg
- 2tbspSucralose Based Sweetener (Sugar Substitute)
- 0 1/2cupParmesan Cheese (Grated)
- 1ozWater
- 2tspRosemary
- 6tablespoonUnsalted Butter Stick
- 0 3/4cupWhole Grain Soy Flour
DIRECTIONS
- Grease a baking sheet with vegetable oil spray.
- With an electric mixer on medium speed, beat butter and sugar substitute until light and fluffy, about 2 minutes. Add eggs one at a time, beating well between each addition. Turn mixer speed down to low and add Parmesan, heavy cream, water, rosemary and lemon zest and beat until well-mixed, about 30 seconds. Add soy flour and pine nuts and mix until just-combined. Chill dough for 30 minutes.
- Preheat oven to 350° F.
- Place dough on baking sheet and shape into a log measuring 15 inches by 4 inches thick. Bake until golden and firm, about 25 minutes. Remove from oven and let cool 5 minutes before transferring log to a cutting board. Reduce oven temperature to 325° F.
- Using a serrated knife, cut log into slices. Place slices back on baking sheet and bake until golden and dry, about 40 minutes.
Cooking Tip
Having a party? When planning your low carb spread, think about which dishes you can make in advance and which need fresh ingredients that day.
