Indulge in the guilt-free pleasure of these Low Carb Biscotti Brutti e Buoni, a delicious twist on the classic Italian "ugly but good" cookies. Made with almond flour and sweetened with granulated erythritol, these crunchy delights are completely sugar-free and perfect for keto and low-carb diets. Packed with toasted almonds and hazelnuts, each bite offers a nutty, satisfying crunch while staying light and airy thanks to whipped egg whites. With only 15 minutes of prep time, these cookies are baked to golden perfection in under an hour, making them an easy and healthy treat for any occasion. Pair them with your favorite coffee or tea, and enjoy a snack that's as wholesome as it is irresistibly tasty!
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Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the almond flour, erythritol, baking powder, and salt.
Chop the almonds and hazelnuts coarsely, then fold them into the dry mixture.
In a separate bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form.
Gently fold the egg whites and vanilla extract into the nut and flour mixture just until combined.
Using a teaspoon, drop dollops of the mixture onto the prepared baking sheet, leaving about 2 inches between each mound.
Bake in the preheated oven for 40-45 minutes, or until they are golden brown and firm to the touch.
Remove from the oven and allow to cool completely on the baking sheet. They will harden more as they cool.
Store the cookies in an airtight container at room temperature for up to one week.
Serving size | (614.3g) |
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Amount per serving | % Daily Value* |
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Calories | 2358.4 |
Total Fat 200.5g | 0% |
Saturated Fat 12.9g | 0% |
Polyunsaturated Fat 0g | |
Cholesterol 0mg | 0% |
Sodium 1258.5mg | 0% |
Total Carbohydrate 178.7g | 0% |
Dietary Fiber 43.5g | 0% |
Total Sugars 14.4g | |
Protein 82.2g | 0% |
Vitamin D 0IU | 0% |
Calcium 784.9mg | 0% |
Iron 16.4mg | 0% |
Potassium 224.2mg | 0% |
Source of Calories