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Keto Vanilla-Bean Biscotti Recipe


Atkins Keto Vanilla-Bean Biscotti
1.2g
Glucides nets Atkins™
Prep Time:90 Minutes
Style:Italian
Cook Time:50 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.

1.8g

Protein

3.9g

Fat

0.4g

Fiber

48.4cal

Calories

calculatorComment sont calculés les glucides nets?

INGREDIENTS

  • 0 3/4cupWhole Grain Soy Flour
  • 2tspVanilla Extract
  • 0 1/3cupUnsalted Butter Stick
  • 2largeEgg (Whole)
  • 0 1/2cupSucralose Based Sweetener (Sugar Substitute)
  • 2tbspSour Cream (Cultured)
  • 1tspBaking Powder (Straight Phosphate, Double Acting)

DIRECTIONS

  1. Preheat oven to 350°F. In a bowl with an electric mixer, cream butter with sugar substitute and vanilla seeds until light and fluffy, about 3 minutes.
  2. Add eggs one at a time, mixing well between each addition. Scrape down sides of bowl with spatula.
  3. Add sour cream and beat to combine. Scrape down sides of bowl again.
  4. Add the soy flour, baking powder and beat on low speed until just combined. Chill dough for 1 hour.
  5. On an ungreased baking sheet, form dough into a 12 by 2 inch log, shaping with moist fingertips if necessary. Bake log until almost firm, about 30-35 minutes. Transfer baking sheet to rack and cool for 10 minutes.
  6. Using a serrated knife, carefully cut log crosswise into -inch-thick slices. Arrange slices, cut side down, on baking sheet. Bake at 325° for 17-20 minutes, until firm and crisp. Cool completely on baking sheet on wire rack.

Cooking Tip

We love the idea of customizing this recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.

Comment calculer les glucides nets

Avec l’approche nutritionnelle AtkinsMD, le décompte net AtkinsMC est calculé en soustrayant le nombre de grammes de fibres et de polyols (comme la glycérine et les alcools de sucre) du nombre total de grammes de glucides contenu dans les aliments entiers. Ce calcul correspond au concept voulant que les fibres et les polyols ont des répercussions minimales sur le taux de glycémie dans les quantités dans lesquelles on les retrouve dans les produits.

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