My keto diet forced me to be creative when it comes to enjoying my food and not missing my old favorites. Biscotti has always been a favorite of mine. I have posted an almond biscotti recipe before, so all I’ve really done is make 3 substitutions to the recipe, almond flour, a keto-friendly sugar substitute, and I swapped macadamia nuts in the place of almonds. (You can definitely use almonds if you prefer.) I also increased some of the baking time. I hope you enjoy!

Ingredients:

• 1 cup macadamia nuts, chopped and toasted*
• 3 cups almond flour
• 1 tsp. baking powder
• 3/4 tsp. Kosher salt
• 4 large eggs
• 1 cup sugar-substitute such as Erythritol and monk fruit (pictured below)
• 1 1/2 tsp. vanilla extract
• 1/2 tsp. almond extract

Directions:

1. Start by toasting the macadamia nuts. To toast, spread in a single layer on a rimmed cookie sheet. Bake at 350 degrees, stirring occasionally until nuts are fragrant and brown, about 10 minutes. Remove from heat.
2. Now preheat the oven to 325 degrees F
3. In a large bowl, combine almond flour, baking powder, salt, and macadamia nuts. Stir to mix well.
4. In another bowl, on medium speed, beat the eggs and sugar replacement until mixture is a pale yellow, about 2 minutes long.
5. Add the vanilla and almond extracts to the wet mixture. Mix well.
6. Add the dry ingredients and stir until the dough is soft and sticky.
7. Dust your hands with flour, put the dough on a prepared (with parchment paper) baking sheet, and form into two flat logs that are about 7-8 inches long and 2 inches wide.
8. Bake for 50 minutes.
9. Let cool for about 15 minutes.
10. Line another cookie sheet with a new piece of parchment paper.
11. On a cutting board, use a long serrated knife to cut the log into diagonal slices, 1/2 inch thick.
12. Gently place the slices, cut side down, on prepared baking sheet. Bake them for 20 minutes on one side. After 20 minutes turn each biscotti over and bake for an additional 15 minutes.
13. Let biscotti cool.
14. Enjoy!