Gingerbread Biscotti

SERVINGS: 14 PIECES

Crispy, spiced, and perfect with a cup of coffee, these gingerbread biscotti are festive and free of refined sugars.

Ingredients:

1 1/2 cups almond flour
1/4 cup coconut flour
1 tsp ground ginger
1 tsp cinnamon
1/4 tsp cloves
1 tsp baking powder
Pinch of salt
2 eggs
1/4 cup monk fruit sweetener
2 tbsp molasses (use blackstrap for lower sugar, optional)
1 tsp vanilla extract

Instructions

1. Preheat: Preheat oven to 350°F. Line a baking sheet with parchment.
2. Combine: Combine dry ingredients in one bowl, wet in another. Mix together.
3. Shape: Shape into a log and flatten slightly.
4. Bake: Bake for 20-25 min. Cool slightly, slice, and bake again at 300°F for 10-15 min per side.

NUTRITION Per Serving % of Daily Value

Calories 95 —
Total Fat 7.2g —
Saturated Fat 1.3g —
Polyunsaturated Fat 0.5g —
Monounsaturated Fat 2.9g —
Trans Fat 0g —
Cholesterol 27mg —
Sodium 70mg ~3%
Total Carbohydrates 5.4g —
Dietary Fiber 1.6g —
Total Sugars 1.4g —
Protein 2.8g —
Vitamin A 45mcg ~5%
Vitamin C 0mg —
Vitamin D 0.1mcg ~1%
Potassium 95mg ~2%
Calcium 30mg ~2%
Iron 0.8mg ~4%

This AMAZING Recipe can be found in my Diabetic Desserts Cookbook here