Cranberry Pistachio Biscotti

This is a great biscotti recipe – not quite as hard as regular biscotti, but delicious!

Goes great with coffee or tea.

It is clean keto / low carb and made with pork rind flour instead of nut flour.

Reminds me of the biscotti I used to make pre-keto.

 

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Keto Cranberry Pistachio Biscotti

A delicious variation of biscotti made with pork rind flour and no nut flour. Perfect for the holidays - especially Christmas and Thanksgiving.
Course: Dessert
Cuisine: Keto
Keyword: biscotti, cookie, christmas, thanksgiving, holiday, gluten free, greain free, wheat free, dairy free, sugar free, cranberry, pistachio, pork rind
Servings: 8
Calories: 122kcal

Ingredients

  • 93 grams pork rind flour
  • 2 TBS egg white powder
  • 1 tsp baking powder
  • 1 tsp baking sode
  • 60 grams chopped cranberries
  • 45 grams chopped pistachio
  • 1 tsp pistachio extract
  • stevia to taste I used Now Better Stevia Vanilla flavor
  • 1/2 TBS apple cider vinegar = 1 1/2 tsp
  • 2 tsp coconut milk
  • 2 eggs

Instructions

  • Preheat oven to 350 F
  • Chop cranberries in a small food processor - pulsing
  • Chop pistachio in food processor
  • In a medium bowl, combine the dry ingredients and mix well
  • Add the cranberries and pistachio to the mixture and mix well
  • Add the remaining ingredients and blend well until all ingredients are well incorporated
  • Taste for sweetness and adjust
  • Line a baking sheet with parchment paper
  • Spoon mixture onto parchment paper and form into a log
  • Bake at 350 F for 25-30 minutes
  • Remove from oven and turn temperature down to 325 F
  • Slice the log diagonally into indivudual cookies
  • Place each cookie onto the parchment paper and bake for 10 minutes
  • Remove from oven, turn cookies over and bake an additional 10 minutes
  • Remove from oven and cool for 10 minutes

Nutrition

Calories: 122kcal | Carbohydrates: 3g | Protein: 10g | Fat: 7g | Saturated Fat: 2g | Fiber: 1g | Sugar: 1g


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