Garlic and Herb Savory Keto Gluten Free Biscotti
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Cook time: 
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Yield: 15 biscotti, about 5 servings
Garlic and Herb Savory Keto Gluten Free Biscotti have complex savory flavor paired with the classic addictive crunch of biscotti; enjoy them any way you'd eat crackers!
  1. Preheat the oven to 350F; line a large baking tray with parchment paper or a silpat liner.
  2. Whisk together the almond flour, flaxseed meal, coconut flour, garlic powder, Italian herb mix, baking powder, salt, and black pepper in a medium bowl.
  3. Whisk in the olive oil, and then whisk in the eggs. Let the batter sit for 3 minutes to thicken slightly.
  4. Pour the batter out onto the prepared baking tray and spread it out to a rectangle about 8 to 9 inches long by 4 to 5 inches wide. Bake for 10 minutes at 350F.
  5. Turn the oven down to 300F.
  6. After baking for 10 minutes, cool the loaf for 10 minutes, and then use a serrated knife to slice the loaf into biscotti on the slight diagonal into ½-inch thick slices (you should get about 15 slices).
  7. Arrange the biscotti on the baking tray and bake until golden, about 35 minutes at 300F, flipping the biscotti over once halfway through.
  8. Turn off the oven and let the biscotti cool in the oven (I leave the oven door closed, but you can leave the oven door ajar if the biscotti start to get too dark).
  9. Store in an airtight container at room temperature for up to 1 month.
Recipe by An Edible Mosaicâ„¢ at