Serving Size 1 biscotti
Carbs 12 grams
Protein 3 grams
2 cups almond flour
1/2 cup granulated Swerve Sweetener
2 Table poppy seeds
1 teaspoon baking powder
1/2 teaspoon xanthan gum
1 Tablespoon lemon zest
1/4 cup melted butter
1 large egg
1/2 teaspoon lemon extract
1/4 cup Confectioners Swerve
1 Tablespoon freshly squeezed lemon juice
Preheat oven to 325F and line a large baking sheet with parchment paper
Whisk together the almond flour, Swerve, poppy seeds, baking powder, xanthan gum and lemon zest. Add butter, egg and lemon extract and stir until dough comes together.
Turn out on prepared baking sheet and pat into a rectangle about 5×10 inches.
Bake 25 minutes or until lightly browned and firm to the touch.
Remove and let cool at least 20 minutes.
Reduce oven temp to 250F.
Using a sharp knife, gently cut into 15 even slices.
Lay each slice cut side down on baking sheet and return to oven for 15 minutes.
Gently turn over each slice, turn off the oven and let sit inside until cool.