2 cups almond flour
¼ cup erythritol
1 tsp baking powder
2 eggs beaten
2 tbls coconut oil
1 tsp almond essence


Place the almond flour, erythritol and baking powder in a glass bowl. Add the beaten egg and mix well. Melt the coconut oil and add the almond essence. Stir this into the dough mixture. Place the dough on a Silpat and form a log. Bake in the oven on 175° C for 30 – 35 minutes. Let cool for at least an hour. Using a very sharp knife cut the log up into biscotti sizes and space them out on the Silpat. Dry them out on 80° C for two hours or until dry to the touch and slightly browned.

Recipe ingredients credit Wholesome Yum

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