I’m not the easiest person to make desserts for, especially when I’m trying to stick to the paleo diet 100% (desserts are my downfall) instead of just gluten free, and even more so when I’m trying to minimize how many carbohydrates I’m eating. It doesn’t make it any easier that most paleo desserts are either date based (high in carbs) or are made from almond flour with eggs, and I can’t eat eggs. I had a theory that I probably would be able to figure out some sort of cookie based on almond meal, and was lucky to find this biscotti recipe which is pretty awesome because it uses no egg or egg replacement even, and all simple ingredients. 

I converted it to use ingredients I have on hand and cheaper, and I tell you- it’s a keeper. It’s flexible too. The first time I tried making it, I had just barely enough almond meal for the recipe- I had 1 1/4 cups not packed, and despite that, it worked. The next time I made my own almond meal, and it really wasn’t as fine as almond flour ideally should be for baking, and again, worked great. I did try converting this to a chocolate mint biscotti recipe, but I burned the whole thing… I still have hope and more plans to experiment, but in the meantime, these are just freaking awesome.
And as for low carb? These aren’t super low carb, but if you have self control, this recipe makes 12 cookies, and depending on which sweetener you use (maple syrup has less, honey has more), its anywhere from 6-12 grams of carbohydrates per cookie, so one or two can still be eaten and maintain a relatively low carb diet (just don’t overdo it).
P.S. If you aren’t on a paleo diet and just want cheaper/easier, this biscotti recipe works well with wheat flour and also (even though it isn’t listed) with gluten free flour mix and also works well with ground flax seed egg replacement instead of the egg. 

Ingredients:
1 1/4 cup almond flour (or any other nut flour), ideally packed (but not necessary)
1/4 cup liquid sweetener, whether jaggery, date syrup, maple syrup, honey, etc…
2 tablespoons starch- potato, tapioca, or corn starches
1 pinch salt
1/4 teaspoon baking powder
1 teaspoon cinnamon (optional)

Instructions:
1. Combine all the ingredients together, mixing very well until uniform. If you want cinnamon flavored biscotti add in the cinnamon, otherwise leave it out. Feel free to experiment and add other flavors as you wish to your biscotti.

2. Form a flat loaf on parchment paper, trying to make the sides and ends as even and flat as possible.

4. Bake at 350 degrees for 15 mins, then remove from the oven.

5. Slice the loaf along where it was scored, and flip over each piece so that it lays on its side. If you used non packed almond meal this will be a drop harder, since they’ll be wetter, but it is still manageable. In such a case, you may need to lean them against each other so that they stay on their side.

6. Watching them carefully, return them to the oven and bake for 8-10 minutes more. If you see them start to burn, remove sooner.

7. Let cool before eating or storing.

Are you a biscotti fan? Have you ever made biscotti before, either paleo or plain old biscotti? What is your favorite flavor of biscotti? Does this look like a recipe you’d try?
What’s your favorite healthy (and chemical free) lower carb desserts? I’ve been making tea based jello (with rosehip hibiscus tea, mainly) sweetened with monk fruit based sweetener, sometimes with pomegranate seeds in it, but would love to hear more suggestions.