Low Carb Cheese Biscotti

These twice-baked cheese biscotti are great for snacking, parties, and more! Low carb, keto, LCHF and gluten free recipe.

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These crunchy, cheesy biscotti are just perfect for low carbers! Whether you enjoy them as a snack, with drinks, at a party, or as something for scooping up dip - you'll love them! I used the New York style sharp cheddar for this recipe, because I'm not keen on that orange color that many cheddars have. But use whichever cheese you like - the stronger the better, though!

How to Make Low Carb Cheese Biscotti

To make the dough, mix together cream cheese, butter and egg yolks in a stand mixer until smooth and creamy.

Add flaxseed meal, baking powder, almond flour, shredded sharp cheddar cheese, and black pepper. Beat at a slow speed until a dough has formed.

Wrap up the dough in some wax paper, then place in the fridge for 30 minutes. When ready to bake, preheat the oven to 325F. Divide the dough into four, then shape each piece into a long flat loaf shape.

Place them on a baking sheet lined with a silicone mat, and bake for 15-20 minutes or until cooked through.

Let the loaves cool, then use a serrated knife to slice them (this recipe makes around 30 biscotti, but exact number will depend on the size and shape). Return them to the baking sheet, lower the oven temperature to 250F, and bake for another 30 minutes or until hard all the way through.

Leave to cool completely, then store in an airtight container.

Serve these cheese biscotti with low carb soup or as a crunchy snack!

📖 Recipe

StepAwayFromTheCarbs.com

Low Carb Cheese Biscotti

5 from 1 vote

These twice-baked cheese biscotti are great for snacking, parties, and more! Low carb, keto, LCHF and gluten free recipe.

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Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Makes: 30 biscotti

Net Carbs: 6

Calories: 518

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

• 4 oz cream cheese softened
• 4 tbs unsalted butter softened
• 4 egg yolks
• ¼ cup flaxseed meal
• 2 teaspoon baking powder
• 1½ cups almond flour
• 8 oz shredded sharp cheddar cheese
• black pepper

Equipment

• AmazonBasics Silicone Baking Mat Sheet, Set of 2
• KitchenAid Classic Series 4.5 Quart Tilt-Head Stand Mixer

Step-by-Step Instructions

 

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1. To make the dough, mix together the cream cheese, butter and egg yolks in a stand mixer until smooth and creamy.
2. Add the flaxseed meal, baking powder, almond flour, shredded sharp cheddar cheese, and black pepper. Beat at a slow speed until a dough has formed.
3. Wrap up the dough in some wax paper, then place in the fridge for 30 minutes. When ready to bake, preheat the oven to 325F. Divide the dough into four, then shape each piece into a long flat loaf shape.
4. Place them on a baking sheet lined with a silicone mat, and bake for 15-20 minutes or until cooked through.
5. Let the loaves cool, then use a serrated knife to slice them. Return them to the baking sheet, lower the oven temperature to 250F, and bake for another 30 minutes or until hard all the way through.
6. Leave to cool completely, then store in an airtight container.

Nutrition

Serving: 5biscottiCalories: 518kcalCarbohydrates: 10gProtein: 19gFat: 46gSaturated Fat: 18gCholesterol: 211mgSodium: 305mgFiber: 4gSugar: 1gNet Carbs: 6g

Notes

Makes 30 biscotti

6g net carbs per serving of 5 biscotti

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Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.

Adapted from The Low Carb Comfort Food Cookbook.