Net Carbs 2 grams
Fat 15 grams
Protein 3 grams
1 cup chopped pecans, divided
1 1/4 cup almond flour
1/4 cup Swerve, Granular
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup butter, melted
1 large egg
1 Tablespoon Brown Swerve
1/2 teaspoon vanilla extract
1 Tablespoon butter
1 teaspoon sugar-free syrup
3 Tablespoons Swerve, Confectioner’s
1 Tablespoon whipping cream
1/4 teaspoon vanilla or caramel extract
2 Tablespoons finely chopped pecans
Preheat oven to 325F and line a large baking sheet with parchment paper or a silicon liner.
In a food processor, grind 3/4 cup of pecans til they resemble coarse crumbs. Transfer to a bowl and add flour, Swerve, baking powder and salt. Stir in remaining pecans and add butter, egg, Brown Swerve and vanilla. Mix until dough comes together.
Turn dough out onto a prepared baking sheet and form into a long, low log about 4 by 10 inches. Bake 22-25 minutes, until golden brown and just firm to the touch. Remove and cool for at least 20 minutes.
Using a sharp, straight edge knife, slice into 14 pieces by pressing straight up and down without sawing back and forth.
Space a few inches apart and bake another 10 minutes or so and turn off the oven and let the biscotti cool in the oven. They will crisp up as they cool.
Melt butter with syrup in microwave and stir in Swerve til well combined and then stir in the whipping cream and the extract til smooth.
Drizzle over cooled biscotti and sprinkle with finely chopped pecans and refrigerate until set.