Keto Savory Rosemary-Pine Nut Biscotti Recipe

Name: Keto Savory Rosemary-Pine Nut Biscotti
Prep time: 25M
Cook time: 40 min
Total time: 65 min
Yield: 20
Ingredients: 6 Unsalted Butter Stick; 2 Sucralose Based Sweetener (Sugar Substitute); 2 Egg; 0.5 Parmesan Cheese (Grated); 2 Heavy Cream; 1 Water; 2 Rosemary; 1 Lemon Zest; 0.75 Whole Grain Soy Flour; 0.25 dried pine nuts, pignolia USDA

1.2g
Net Atkins Count ^TM

Prep Time: 25 Minutes
Style:Italian
Cook Time: 40 Minutes
Phase: Phase 1
Difficulty: Difficult

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

3.4g

Protein

7.3g

Fat

0.5g

Fiber

83.8cal

Calories

How to Calculate Atkins Net Carbs

INGREDIENTS

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 USDA

DIRECTIONS

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.

Cooking Tip

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.