Recipes

Keto Pumpkin Biscotti Recipe

Atkins Keto Pumpkin Biscotti
1.9g
Net Carbs
Prep Time: 30 Minutes
Style:Italian
Cook Time: 55 Minutes
Phase: Phase 1
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
3g

Protein

9.7g

Fat

2.1g

Fiber

110.4cal

Calories

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How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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INGREDIENTS

  • 0 1/2 cup Pumpkin (Without Salt, Canned)
  • 2 large Egg White
  • 0 1/2 cup Erythritol
  • 0 1/24 pinch Stevia
  • 2 tsp Vanilla Extract
  • 5 tablespoon Unsalted Butter Stick
  • 1 cup Almond Meal Flour
  • 1 cup, sliced Almonds
  • 1 cup Hazelnut Flour or Meal
  • 4 Tbsp Organic High Fiber Coconut Flour
  • 2 tsp Baking Powder (Straight Phosphate, Double Acting)
  • 0 1/2 tsp Salt
  • 2 tsp Pumpkin Pie Spice
  • 2 tsp Cinnamon

DIRECTIONS

This recipe is suitable for all Phases except for the first two weeks of Induction due to the nuts.
 
  1. Preheat oven to 350°F.  Prepare a sheet pan with a silicone mat or piece of parchment paper.   
  2. In a medium bowl whisk together the pumpkin, egg whites, 1/2 cup granular sugar substitute, pinch of stevia, vanilla, and melted butter.  To another bowl mix together the almond meal, sliced almonds, hazelnut meal, coconut flour, baking powder, salt, and pumpkin pie spice (or use 1 tsp cinnamon, 1/3 tsp nutmeg, 1/3 tsp ginger and 1/4 tsp allspice) and additional ground cinnamon. 
  3. Form into two logs about 1-inch thick by 3-inches wide and place onto parchment about 1-2 inches apart.  Bake for 15 minutes, turn pan around and bake another 15 minutes.  Remove from oven and lower temperature to 300°F.   Allow to cool for a few minutes then carefully cut into 1/2 inch slices with a serrated knife.  Place onto an cooling rack and place the rack into the 300°F oven for another 15-20 minutes until browned on the edges.  Remove from oven or allow to stay in the oven with the door cracked and the oven off overnight to fully dry out.  
  4. Optional Glaze:  Combine 2 tablespoons powdered erythritol and mix with 1-2 teaspoons lemon juice or water to form a semi-thick glaze.  Drizzle over biscotti.  Store in an airtight container for up to 2 weeks in the refrigerator or at room temperature for 1 week.  Bring to room temperature before eating.

Cooking Tip

Yummm!  Try dipping these in an Atkins Vanilla Shake that has been topped with a sprinkle of some pumpkin spice.  Atkins shakes can also be served warm by heating on the stove over low heat or in the microwave for a minute or so.

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