Recipes   Sweets     Breakfast    
  • 1 ¼ cup blanched hazelnuts
  • 2/3 cup blanched almonds
  • 3 1/3 cup all purpose flour
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 5 large eggs
  • ½ cup butter, melted
  • 2 cups Swerve
  • 1 ½ tsp grated lemon zest
  1. Toast nuts and roughly chop.  Set aside. 
  2. Preheat oven to 350F and line a large baking sheet with parchment paper. 
  3. In a medium bowl, sift together flour, baking powder and cinnamon. 
  4. In a large bowl, beat eggs, melted butter and Swerve.  Beat in flour mixture until just combined.  Stir in nuts and lemon zest.
  5. On prepared baking sheet, form dough into a 3-inch wide log and bake 25 minutes.  Let cool at least half an hour and up to overnight.
  6. Increase oven temperature to 375F.
  7. On the bias, slice into ½ inch slices and lay cut-side down back on baking sheet.  Bake 15-20 minutes or until golden brown around edges. 
  8. Remove and let cool.  Drizzle with melted chocolate and sprinkle with chopped pistachios or sugar-free dried cranberries (optional).

Makes about 40 servings.

NET CARB COUNT. Net carb count is calculated by subtracting dietary fiber and Swerve used in the recipe.

Nutrition Facts

Serving Size 1 (35g)

Servings 14

Calories 160
% Daily Value*
Total Fat 140 15g
Total Saturated Fat 4g
Cholesterol 25mg
Sodium 125mg
Total Carbs 10g
Dietary Fiber 2g 2g%
Sugars 2g
Swerve 6g
Protein 3g

*Percent Daily Values are based on a 2,000 calorie diet.

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