Ingredients for Diabetic Lemon Biscotti
- 2 cups all-purpose almond flour
- 1/2 cup Splenda Granular
- 1 teaspoon baking powder
- 1/2 cup (1 stick) unsalted margarine, softened
- 1 large egg
- 2 tablespoons lemon zest
- 1 tablespoon fresh lemon juice
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How to Make Diabetic Lemon Biscotti
- Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
- In a food processor or large bowl, whisk together 2 cups all-purpose almond flour, 1/2 cup sugar substitute (erythritol or your preferred brand), and 1 teaspoon baking powder.
- Add 1/2 cup (1 stick) unsalted margarine, softened, and pulse until the mixture resembles coarse crumbs.
- Add 1 large egg, 2 tablespoons lemon zest, and 1 tablespoon lemon juice.
- Pulse until the dough just comes together around the blade. If using a mixing bowl, mix until combined.
- Turn the dough out onto a lightly floured surface. Knead gently 2-3 times, adding more almond flour, 1 tablespoon at a time, if needed to form a cohesive dough.
- Shape the dough into a log approximately 2 inches in diameter and 12 inches long. Place the log onto the prepared baking sheet.
- Bake for 20 minutes.
- Remove from the oven and let cool on the baking sheet for 15 minutes. Reduce oven temperature to 275°F (135°C).
- Using a sharp knife, cut the log diagonally into 1/2-inch thick slices. Cut each slice in half to create biscotti.
- Arrange the biscotti, cut-side up, on the baking sheet. Bake for an additional 10-12 minutes, or until golden brown and crisp.
- Transfer the biscotti to a wire rack to cool completely.
- Once cool, store in an airtight container at room temperature for up to a week.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
0g
Fat
0g
Carbs
1g
