Keto Savory Rosemary-Pine Nut Biscotti Recipe
Cook Time: 40 Minutes
Phase: Phase 1
6 tablespoon Unsalted Butter Stick
2 tbsp Sucralose Based Sweetener (Sugar Substitute)
2 large Egg
0 1/2 cup Parmesan Cheese (Grated)
2 tbsp Heavy Cream
1 oz Water
2 tsp Rosemary
1 tsp Lemon Zest
0 3/4 cup Whole Grain Soy Flour
0 1/4 cup dried pine nuts, pignolia
- Grease a baking sheet with vegetable oil spray.
- With an electric mixer on medium speed, beat butter and sugar substitute until light and fluffy, about 2 minutes. Add eggs one at a time, beating well between each addition. Turn mixer speed down to low and add Parmesan, heavy cream, water, rosemary and lemon zest and beat until well-mixed, about 30 seconds. Add soy flour and pine nuts and mix until just-combined. Chill dough for 30 minutes.
- Preheat oven to 350° F.
- Place dough on baking sheet and shape into a log measuring 15 inches by 4 inches thick. Bake until golden and firm, about 25 minutes. Remove from oven and let cool 5 minutes before transferring log to a cutting board. Reduce oven temperature to 325° F.
- Using a serrated knife, cut log into slices. Place slices back on baking sheet and bake until golden and dry, about 40 minutes.
Having a party? When planning your low carb spread, think about which dishes you can make in advance and which need fresh ingredients that day.