How to Make Savory Rosemary-Parmesan Biscotti (Keto Edition)
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Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
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Mix almond flour, coconut flour, Parmesan, rosemary, baking powder, salt, and pepper in a bowl.
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Beat eggs and melted butter together, then stir into dry ingredients until dough forms.
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Shape into a 2-inch wide log and place on baking sheet.
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Bake for 20 minutes, then cool 10 minutes.
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Slice into 1/2-inch thick pieces and bake 12 more minutes until crisp.
Pro Tips for Perfect Savory Rosemary-Parmesan Biscotti (Keto Edition)
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of almond flour, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Bake until set and fragrant, then let it cool so the texture finishes setting.
Frequently Asked Questions
How do I store Savory Rosemary-Parmesan Biscotti (Keto Edition)?
Store in an airtight container at room temperature or in the fridge depending on ingredients. Enjoy within a few days for best texture.
Can I freeze Savory Rosemary-Parmesan Biscotti (Keto Edition)?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for almond flour?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain nuts, eggs, dairy, gluten-containing ingredients depending on the specific ingredients you use. Always check labels and make swaps as needed.