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Low Carb Kabocha Spice Biscotti

It is now time for the fall season where jack-o-lanterns and pumpkin pie are cherished. So, it would just make sense something with pumpkin would be on the menu.

How about a keto treat that you can enjoy with a hint of pumpkin spice and matches well with a hot cup of coffee? Let’s introduce to you our Low Carb Kabocha Spice Biscotti that uses steamed kabocha. A unique twist to the canned pumpkin used in other recipes.

Low Carb Kabocha Spice Biscotti

This recipe is gluten-free made from almond flour and has no sugar added. As a ketogenic recipe, you can enjoy biscotti as a delicious treat to satisfy your sweet tooth without all the extra carbs and calories.

INGREDIENTS

  • 2 cups fine almond flour
  • 1/3 cup BochaSweet
  • 1.5 tsp pumpkin spice
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup kabocha puree
  • 1 large egg
  • 1 tbsp avocado oil
  • 1/2 tsp vanilla extract

DIRECTIONS

  1. Steam a whole kabocha in a steamer for one to two hours.
  2. Preheat the oven to 325 F and line a large baking sheet with parchment paper prepared with extra avocado oil.
  3. In a large bowl whisk together the dry ingredients (almond flour, BochaSweet, spice, baking powder, and salt). Then, add in the remaining “wet” ingredient and whisk until the dough comes together.
  4. Add the dough onto the prepared baking sheet and roll into a log that is about 4 by 10 inches in size. Bake about 25 minutes until the biscotti is firm. Get ready to reduce the temperature to 200F.
  5. Remove from the oven and allow to cool for 5 minutes before slicing the biscotti into 12 even slices. Bake for another 30 minutes until they reach a light golden brown color. Turn off the oven and allow to cool in the oven until they firm up completely.
  6. Sprinkle some extra BochaSweet on top of the biscotti.

 

Low Carb Kabocha Spice Biscotti

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