Easy
YIELD: ~8 cookies
MACRONUTRIENT RATIO: 2:1 Macros for entire batch
CALORIES: 823
KETO DIET PLANS: Classic Keto, Modified Keto, Modified Atkins, Low Glycemic Index, and MCT Oil
This is a basic recipe for traditional keto Biscotti. These cookies have a very forward coconut flour taste and texture, so if you are not a fan of coconut flour, this may not be the recipe for you. They are supposed to be very dry and crunchy because they are intended to be served along side of something to dunk into like hot tea, decaffeinated coffee, or heavy cream “milk”. Feel free to add other additions and flavorings! We included macadamia nuts for some buttery, crunchy texture, but any mix in you can think of would work out well. For higher ratios, you can easily add more fat to this recipe and it will still work fine, in fact, they may even be better!
We decorated our Biscotti with High Fat Decorating Icing and DIY Keto Sprinkles. These decorations add a very nice touch and the possibilities are endless!
INGREDIENTS
1/2 cup (60 grams) coconut flour
~1/4 cup (33 grams) whole macadamia nuts
1/4 cup (28 grams) avocado oil
1 tablespoon (14 grams) butter, room temperature
1 large (50 grams) egg
1/2 teaspoon (2 grams) baking soda
1/2 teaspoon (2 grams) baking powder
1/2 teaspoon (2 grams) extract, any flavor you like!
Sweetener of choice
DIRECTIONS
1In a food processor, combine all ingredients. Pulse until completely combined. There will be some larger pieces of macadamia nuts, but that is ok! If the dough is too dry to stick together, add 1 tablespoon of water at a time until it is the right consistency. 2Turn the dough out onto a parchment lined baking sheet. Shape it into a log about 6-7 inches long and 2-3 inches wide. Flatten the top and press the edges together so they are smooth. 3Bake at 350 degrees F for 15 minutes. The dough should have puffed slightly and cracked on the top surface. Allow this to cool for 30 minutes before proceeded to the next step. Reduce the oven temperature to 250 degrees F. 4Slice the cooked dough on the diagonal into biscotti shapes. Turn the cookies onto their sides and bake again for another 30 minutes. 5Once completely baked and cool, dip them into melted chocolate, High Fat Decorating Icing and decorate with our DIY Keto Sprinkles. Serve with a beverage for dunking. 
