On weekends, I like to linger over a cup of coffee. Nothing makes these moments more luxurious than a sweet nibble. This Keto Biscotti is absolutely magical, elevating any quiet moment to something special.
Optional Topping: melted chocolate chips and topped pecans
In a large bowl, combine almond flour, oat fiber, baking powder, xanthan gum, and salt. Stir to combine.
In the bowl of a Stand mixer, beat together the butter and Swerve. Add the egg and vanilla and beat for about 3 minutes.
Add the almond flour mixture and mix until just combined.
Stir in the pecans and chocolate chips.
Preheat the oven to 400 degrees.
Transfer to the parchment-lined baking sheet.
Bake for 15 minutes, and then remove from the oven. Allow to cool for 15 minutes.
Lower the oven temperature to 325 degrees.
Using a sharp knife, cut the dough into 12 slices. Return to the baking sheet.
Cook until golden brown, about 15 minutes, flipping halfway through.
Remove from oven and cool completely before serving.
Line a 7” pan that first your air fryer with parchment paper. Form the dough into the pan. Set your air fryer to 325 and cook for 12 minutes. Remove from the air fryer. Allow to cool for 15 minutes. Using a sharp knife, cut into thin strips. Return to the baking pan with the opposite side facing up.
Set your air fryer to 300 degrees. Cook for another 8 to 10 minutes.
Remove from air fryer and cool completely on a wire wrack. If desired, dip one side of each biscotti piece into melted chocolate chips and top with chopped pecans.
Nutritional information reflects net carbs. It is believed to be accurate not guaranteed.