Easy Keto Chocolate Coconut Flour Biscotti
Easy Keto Coconut Flour Chocolate Biscotti Sticks
This recipe is designed to teach everyone how to make easy keto chocolate coconut flour biscotti
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Servings: 16 sticks
Ingredients
- 1/2 cup coconut flour
- 1/4 cup cocoa powder if you would like plain biscotti substitute more coconut flour for cocoa powder
- 3/4 cup powdered Swerve or powdered sugar sweetener of choice more or less according to taste
- 1/4 cup granulated monkfruit sweetener or granulated sweetener of choice more or less according to taste
- 2 tsp baking powder
- 1/4 tsp salt
- 2 large eggs, room temperature
- 3/4 cup oil of choice
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees. Line an 8 x 8 inch cake pan with parchment paper. Allow parchment paper to hang over the sides of the pan to use as handles.
- Sift or whisk together the coconut flour, cocoa powder, powdered Swerve, monkfruit sweetener, baking powder and salt until no lumps are in the dry ingredients
- Add the eggs. Beat on low 10 seconds to moisten the dry ingredients. Increase speed to medium-low. Beat on medium-low about 20-30 seconds or until fully combined and crumbly
- Add the oil and vanilla. Beat on medium about 30 seconds or until fully combined and a soft smooth dough has formed
- Scrape down the sides of the bowl and push the dough to the center of the bowl. Allow the dough to sit about 5 minutes to absorb any excess moisture
- Stir slightly to make sure the dough is soft and smooth. Scoop dough into the prepared cake pan. Use the back of a wooden spoon or fingers and spread the dough evenly throughout the cake pan.
- Bake at 350 degrees for 20-25 minutes or until slightly darkened on the edges
- Remove from the oven, it will still be soft but will firm up as it cools. Allow to cool in the pan about 45 minutes or until firm
- Grasp the parchment paper handles and transfer the firm slab to a clean cutting surface
- Cut the slab into sticks about 1/2-1 inch wide. Cut each stick in half horizontally. Place sticks cut side down on lined baking sheet. Bake at 350 another 5 minutes or until the under side of the sticks are toasted
- Allow to cool about 5 minutes. Turn the sticks to the opposite cut side. Bake another 5 minutes or until the sticks are toasted on all sides.
- Allow to cool on pan about 5 minutes. Transfer to wire rack and allow to set for another 30-40 minutes or until crispy
Quick Keto Caramel Mocha
This recipe is designed to teach everyone how to make easy keto caramel mocha
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Servings: 1 mocha
Ingredients
- 1 cup HOT coffee or espresso
- 1/4 cup warm milk of choice
- 2 TBS keto caramel syrup
- 1/4 tsp salt only for salted caramel taste
- 1 TBS keto chocolate syrup
- 2 TBS granulated monkfruit sweetener or granulated sweetener of choice, optional
- 1 TBS coconut oil
- 1/4 tsp vanilla extract
- Keto whipped cream or toppings of choice , optional
Instructions
- Place all ingredients in a large blender. Blend on high about 30 seconds or until smooth and foamy on top. Pour into serving cup. Top with whipped cream if desired