These Savory Cheddar Herb Keto Biscotti are crunchy, low carb, gluten Free and perfect with a bowl of keto soup or on a charcuterie platter!
Cheddar Keto Biscotti
There's just something about January, probably because it's the coldest month of the year where I live, that makes me crave soup! Hearty, filling, satisfying, comfort- in- a- bowl, SOUP!
But wherever I have soup, I do love me some type of keto bread, keto breadstick, keto crouton, or keto roll, etc. One of the hardest things when I started out on a low carb lifestyle, was the giving up of bread and crunchy things like crackers with soup. Not anymore though, because this recipe for savory biscotti goes well with anything, especially keto soup like my Keto Cream of Chicken Soup!
High Carb Swaps
Thankfully I've learned over the years that in order for a new, positive, and good-for-you habit to form, you've got to find alternatives to the things you once loved.
In order to make lasting changes I realized I needed to find low carb ways to enjoy the foods I have always loved, not just in the winter, but all year long.
I swap mashed potatoes for Mashed Cauliflower, and rice for Cauliflower rice, rolls for my Cheddar Cheesy Rolls!
Fine Almond Flour
Using Bob's Red Mill Almond Flour has been crucial in helping me create and develop recipes that are just as delicious as the traditional recipes I once enjoyed. It's super fine texture makes it easy to bake and cook low carb. Today's recipe is an example of just that.
Savory or Sweet Biscotti
This savory biscotti is perfectly crisp, just as a traditional style biscotti, only difference is that it's savory instead of sweet. You could certainly change out the herbs I've used, add some sugar free sweetener to this and bake a sweet tasting biscotti, like my Chocolate Almond Biscotti.
But for me, since it's cold and snowy and rainy most often in January, well, a savory biscotti is just what I needed to pair with some delicious soup, like my newest No Bean Chili!
As this month continues and you are working on some new changes, just remember that it takes time, consistently, to make healthy changes for the better. Finding delicious recipes that will keep you satisfied is one of the keys to making a sugar-free and low carb lifestyle work for the long haul, not just for the month of January.
5 Day Free Sugar Detox Challenge
We are so excited to announce our first ever FREE 5 Day Sugar Detox Challenge starting on January 11 -15th! If you've been a follower of my blog for some time now, you may have seen my announcements of my past 6 week Sugar Detox Course that happened in September and April of this past year. If you hadn't heard about it, it is an extensive, LIVE, 6 week course that truly gives you all the steps, information and support needed to successfully break free from sugar addiction and lose weight.
But if you're unsure you are ready for a 6 week Sugar Detox Course, then the 5 Day Free Sugar Detox Challenge is a good place to start. This way you get a little taste of what the 6 Week Sugar detox Course is like. If you have success within those 5 days, you then can decide to join us on January 20th for the 6 week course. Register here for the 5 Day Free Sugar Detox Challenge
6 Week Sugar Detox Course
Ready to join the 6 Week Sugar Detox Course. Right now, the course is $50 off just until Jan.18th. Our first class is Jan.20th. You can learn more about the course and what's included here and also register there for it.
Savory Cheddar Herb Biscotti {Low Carb and Gluten Free)
Ingredients
- 2 eggs
- 1 cup cheddar cheese shredded
- 1 tablespoon extra virgin olive oil
- 1 cup almond flour blanched or 100 grams
- 2 tablespoons fresh rosemary
- 1 tablespoon fresh thyme
- ½ teaspoon baking powder
- ½ teaspoon xanthan gum
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Preheat oven to 350 degrees F.
- Place a silpat or parchment paper onto a baking sheet pan and set aside.
- Place the eggs and cheese into a food processor and process until combined.
- Add in all remaining ingredients into the food processor and pulse 3-4 times or until combined.
- Shape the batter into an 8 inch log on the baking pan.
- Bake for 20 minutes or until firm to touch.
- Cool for 20 minutes then slice into ½ inch slices.
- Lay the slices flat, cut side down on the parchment lined baking pan.
- Bake until crisp, about 15 minutes.
- Flip them over and bake an additional 10 minutes.
- Allow to cool completely before handling.
- To keep them crisp, wrap in aluminum foil and toast a few minutes before serving.
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
Sandra
My husband loves these. (Well, so do I.) I don't keep xanthan gum as a stock ingredient, so I successfully substitute 1 teaspoon of psyllium. I also just made a version with the following swaps: pepper jack cheese for the cheddar, generous sprinkles of dried chile flakes and garlic powder for the thyme and rosemary. So delicious! Thank you!
Brenda Bennett
Thank you!
Lynette
Made this exactly per the recipe. GREAT! I've made plenty of biscotti in my time. This recipe was extremely easy! It will be a regular in our house. My hus loved them!!!
Brenda
Thank you so much!
Susan Benjamin
I have made these several times since last winter. They are perfect when you crave something savory and crunchy! I serve them with soups and dips! Another win for the Sugar free Mom!
Eve
Oh my gosh these are so good! For me the rosemary is too overpowering so next time I will use a bit less even though I like Rosemary. I didn’t have fresh thyme so I used the dry equivalent (1 tsp) of dried thyme.
When I saw these I thought of bruschetta. I put a little bit of pesto on it with a few cut up tomatoes and it was excellent!
Going to try a sweet version later ♥️
LynnNM
Is this recipe doable exchanging the cheddar cheese for mozzarella?
Brenda
Cheddar cheese is a hard cheese while mozzarella is really soft in texture, it may work but I've not tested it so not sure if the gooey mozzarella work work like cheddar in this recipe.
Sally Lomison
Are you aware the video says coconut flour?
Yet your recipe calls for almond flour.... knowing these ingredients are not interchangeable, I’m wondering which is correct?
Brenda
The written recipe is correct, I will have the video fixed, it was a mistake. Thank you!
Josie
Hi.
What is the Dip used here?
Do we have recipe for the Dip too?
It looks delicious.
Ummehani
Hi Brenda
Can I use oats flour instead of almond flour n will the measurements differ
Brenda
I've not tried that, but please let me know if you do and how it turns out.
Crystal
Do these keep "on the shelf" for long periods of time, like regular biscotti? TIA!
Carol Abnett
Could you use Chia Seeds in place of the Xanthum.
Thanks Carol.
Brenda
Good question, maybe? Without trying that substitute I really don't know for sure but I do think it would be fine.
Christine Jarvis
I am so bummed that it is made with tree nuts. Sigh... not fair for us with severe tree nut allergies.
Brenda
I completely understand as my youngest has a tree nut allergy. Most of my recipes do use coconut flour but occasionally I make recipes I know my youngest isn't going to eat, so I still like to work with almond flour. Don't worry I will work on a tree nut version!
Mary C
Is there a replacement doable for Xanthum. I never used that.
Don'd know what its place is innthe recipe.
This looks deelish!!!
Brenda
It helps in gluten free baking because it acts like a glue where gluten would have done that in traditional baking.Gelatin might be a good replacement here.
Zoe
I've used psyllium as a replacement. Works well.
Brenda
These are wonderful! I'll double the recipe next time because this is a "must keep some in the freezer at all times" recipe.
Brenda
Thank you!
Sharon Jessup
Could u use coconut flour and make sweet biscotti so? Tweak some of the ingredients
Brenda
Coconut flour and almond are not easily interchangeable in recipes. I will be working on a sweet recipe soon.
Patty
Have you tried doing steps 7-11 as you eat these over several days (rather than cutting and baking all slices at the beginning)?
Brenda
No I've not tried that sorry.
Frank weir
I'd like to add garlic for a garlic toast vibe. This is very doable even for a guy like me. Sometimes my almond flour attempts are filling...to a fault. Heavy on my stomach somehow. I know it's heresy, but this is so low carb I might use half or a third of regular flour to see the result. Can't imagine the carb increase is that much. I'm focused on lower carb eating, not gluten free eating. I know others wouldn't want any regular flour. Thanks for a fun and easy recipe! Bakery is a pain in the neck with low carb recipes! Not much works well.
Brenda
Thanks! Garlic sounds like a great idea!
Monica
Hi, this sounds Incredible . . . . on a dairy free tweak, would nutritional yeast work in place of the cheddar cheese? I'm thinking it wouldn't sub 1:1 for the volume . . . appreciate your counsel. 🙂
Brenda
Oh I've not tried to replace the cheese, but nutritional yeast I think it would be delicious.
Sheila
Just a thought here. If you’re just lactose free, you could sub a good Parmesan cheese as it doesn’t contain lactose and then still use some nutritional yeast as well (I love that stuff!!) just wanted to offer an option 🙂
Roberta Johnson
I am blest to live only about 2 hours away from Bob's Red Mill. I look making a trip there and exploring. It becomes a day trip with a delightful lunch in their cafe. Thank you for all you do. I am grain free and sugar free and love to cook. You have provided me with many opportunities to keep cooking.
Brenda
Thank you!