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!
To make the dough, mix together cream cheese, butter and egg yolks in a stand mixer until smooth and creamy.
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.
Adapted from The Low Carb Comfort Food Cookbook.