Gluten Free Chocolate Biscotti
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
3 tbsp whole egg powder2 egg whites¼ cup warm coffee⅓ cup Truvia Baking Blend3 tbsp brown sugar1 ½ tbsp canola oil½ cup brown rice flour⅓ cup teff flour⅔ cup cocoa powder (not Dutch process), packedpinch fine saltpinch ground black pepper¼ cup black sesame seeds⅓ cup stevia-sweetened chocolate chips (or regular semisweet if not watching sugar intake)(or regular semisweet if not watching sugar intake)
Preheat oven to 350F and line a baking tray with parchment paper.
With electric beaters or a standing mixer fitted with the whip attachment, whip egg powder, egg whites, coffee, Truvia, sugar and vegetable oil 4 minutes.
Add flours, cocoa, salt, pepper and sesame seeds, mixing by hand.
Fold in chocolate.
Shape into a log on the sheet about 12” long, and flatten to about 2 ½” wide.
Bake for 30 minutes, then cool for 20 minutes.
Reduce oven temperature to 325F.
Slice log on an angle into ¾” pieces.
Bake, cut side down, for 12 minutes.
Flip biscotti and bake another 12 minutes.
Let cool completely before packing in an airtight container.
Serving Size: Makes 12
With electric beaters or a standing mixer fitted with the whip attachment, whip egg powder, egg whites, coffee, Truvia, sugar and vegetable oil 4 minutes.
Add flours, cocoa, salt, pepper and sesame seeds, mixing by hand.
Fold in chocolate.
Shape into a log on the sheet about 12” long, and flatten to about 2 ½” wide.
Bake for 30 minutes, then cool for 20 minutes.
Reduce oven temperature to 325F.
Slice log on an angle into ¾” pieces.
Bake, cut side down, for 12 minutes.
Flip biscotti and bake another 12 minutes.
Let cool completely before packing in an airtight container.
Serving Size: Makes 12
Nutritional Info Amount Per Serving
- Calories: 126.2
- Total Fat: 6.7 g
- Cholesterol: 22.7 mg
- Sodium: 19.4 mg
- Total Carbs: 18.9 g
- Dietary Fiber: 3.5 g
- Protein: 3.9 g
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