Low carb chocolate chip biscottis

As my readers know, I’m addicted to biscotti, but I usually try to limit my carbs. While I was still allowing myself my morning biscotti, lol, I was always searching for a lighter version. I do have a lighter biscotti recipe on my blog, I definitely wanted to find a lower carb version. And after some searching, found a great recipe!
I have included the original recipe below but found the cooking times to be off. I took mine out after 25 mins, let cool then cut. Baked again for 10 mins then flipped and baked again. For some reason even lessening the time in the oven than the recipe calls for they still were browner than I prefer. So watch yours and baked until your desired doneness. I only used the lower sugar chips no nuts and these are great! I found them online but cannot remember where as I copied it and put it into word and forgot to mark where. If these are yours, pls let me know so I can give you credit!!!



5 eggs
1 3/4 C Splenda
1 TBS baking powder
1 tsp. cinnamon
1 tsp. vanilla
1 tsp. almond extract
1 and 1/2 cups oil
6-8 cups almond flour
1 1/2 cups chopped pecans (optional)
1 package slivered almonds(optional)
1/2 bag sugar free chocolate chips (optional)

Beat eggs, splenda, baking powder till thick. Add cinnamon, vanilla, almond extract and mix well. Slowly pour in oil while beater is going. Mix in almond flour till it is a stiff dough. Mix in nuts and chocolate chips (If you want them).
Divide the dough into 4 pieces and make 4 long logs in a jelly roll pan.
Bake at 350 for 40 minutes, take out of the oven and let cool for 10 minutes or so, then slice them as thin as you can and they don’t fall apart.
Lay them out face down on the pan and bake for 12 minutes more to get crispy.
For a slightly different texture, form the dough into 4 logs, slice it when raw, then bake the cookies for 40 minutes at 350.


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