Low Carb Dessert Biscotti – Sugar Free Keto Dessert Recipe, Vegan and Gluten Free

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Dessi has come up with the most delicious low carb dessert recipe for the keto diet! This biscotti recipe with chocolate, pecans, and citrus is a joy to eat, the fact that it’s a sugar free dessert for the keto diet is bonkers. This keto dessert is also vegan and gluten free, because lots of you have been asking for vegan keto recipes. It really can’t be any easier to make a low carb dessert, no machine needed for this recipe, just mix the biscotti dough and bake it, you will have the most epic vegan keto dessert recipe ever. Once you make the recipe, make sure to review the recipe on our new site 😉

RECIPE & STORAGE INFO:

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Macros per biscotti, recipe makes 12:
187 calories
2.13 grams of net carbs
4.90 total grams of carbs
17.6 grams of fat
5 grams of protein
2.76 grams of fiber

Macros for all the biscotti:
2248 calories
25.61 grams of net carbs
59 total carbs
211 grams of fat
59.9 grams of protein
33.2 grams of fiber

Macros for the chocolate sauce:
270 calories
2.66 net grams of carbs
28 grams of fat
2 grams of protein
3 grams of fiber

GET THE KITCHEN GEAR I USE:
spice & coffee grinder:

flaxseed meal:

baking/cooling rack:

mesh strainer/sifter:

powdered erythritol for chocolate sauce:

pyrex glass mixing bowls:

my pepper mill:

non-stick tongs:

wood cutting board:

the rest of my gear:

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20 COMMENTS

  1. Macros per biscotti, recipe makes 12:
    187 calories
    2.13 grams of net carbs
    4.90 total grams of carbs
    17.6 grams of fat
    5 grams of protein
    2.76 grams of fiber

    Macros for all the biscotti:
    2248 calories
    25.61 grams of net carbs
    59 total carbs
    211 grams of fat
    59.9 grams of protein
    33.2 grams of fiber

    Macros for the chocolate sauce:
    270 calories
    2.66 net grams of carbs
    28 grams of fat
    2 grams of protein
    3 grams of fiber

    GET THE KITCHEN GEAR I USE:
    spice & coffee grinder: https://amzn.to/2Ph7X2K

    flaxseed meal: https://amzn.to/2MX19py

    baking/cooling rack: https://amzn.to/2HfYoAD

    mesh strainer/sifter: http://amzn.to/2uEK3GI

    powdered erythritol for chocolate sauce: https://amzn.to/2vOOttZ

    pyrex glass mixing bowls: http://amzn.to/2fLGQKe

    my pepper mill: https://amzn.to/2q7VEuJ

    non-stick tongs: https://amzn.to/2JbrtKj

    wood cutting board: http://amzn.to/2tMkv9Z

    the rest of my gear: https://www.amazon.com/shop/flavcity

  2. My girlfriend and I just made these tonight and were so excited until we tasted it. It had a very strong stevia taste and it lingered for a long time and the chocolate did not set up right. It was too grainy and we kept microwaving to try to get it to be smooth but did not work. We were so disappointed with how these came out. I will say the texture was very good and looked just like the picture but this calls for too much stevia and I think next time I will use Lilly’s chocolate and just melt and drizzle.

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