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Low Carb Cheese Biscotti

Low CarbKetoGluten FreeLCHF

These twice-baked cheese biscotti are great for snacking, parties, and more! Low carb, keto, LCHF and gluten free recipe.Low Carb Cheese Biscotti - crunchy cheesy snacks! Gluten free, keto, LCHF 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.Low Carb Cheese Biscotti - crunchy cheesy snacks! Gluten free, keto, LCHF recipe.

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.Low Carb Cheese Biscotti - crunchy cheesy snacks! Gluten free, keto, LCHF recipe.

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.Low Carb Cheese Biscotti - crunchy cheesy snacks! Gluten free, keto, LCHF recipe.

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

Low Carb Cheese Biscotti - crunchy cheesy snacks! Gluten free, keto, LCHF recipe.

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

Low Carb Cheese Biscotti

Low Carb Cheese Biscotti

Yield: 30 biscotti
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

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

Ingredients

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

Instructions

  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.

Notes

Makes 30 biscotti

6g net carbs per serving of 5 biscotti

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Nutrition Information
Yield 6 Serving Size 5 biscotti
Amount Per Serving Calories 518Total Fat 46gSaturated Fat 18gCholesterol 211mgSodium 305mgCarbohydrates 10gNet Carbohydrates 6gFiber 4gSugar 1gProtein 19g

Adapted from The Low Carb Comfort Food Cookbook.

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Cathy Schaefer

Tuesday 5th of June 2018

how could you make these as a lightly sweet cookie biscuit?

Georgina

Tuesday 5th of June 2018

I think the whole recipe would have to be reworked if you tried making it without the cheese! And it would also depend on what sweetener you used.

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