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  • 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 14 servings.

Nutrition Facts

Serving Size 1 biscotti

Servings 14

Calories 300
Total Fat 18g
Total Saturated Fat 5g
Cholesterol 85mg
Sodium 30mg
Total Carbs 55g
Dietary Fiber 5g
Sugars 2g
Swerve 28g
Protein 9g
Net Carbs: 22g