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I modified the base recipe from here:
[https://www.connoisseurusveg.com/vegan-biscotti/](https://www.connoisseurusveg.com/vegan-biscotti/)
Biscotti recipes are easier to make low calorie because they don’t really need a lot of butter. The American version of biscotti has a lot of butter, but the Italian biscotti doesn’t have any.
Substituted low cal flour for regular flour. **And for the sugar I used a mixture of 50 g regular sugar + 25 g allulose.** Also I used Just Egg for binder, it worked really well. My first attempt used 100% allulose for the sweetener and it was… not good. You need some actual sugar to make these taste good. But a little allulose was okay and kept the calories down.
My ingredients for 7 biscottis:
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125 g Fiber gourmet flour
1 tsp baking powder
.25 tsp salt
1 T vegan butter
1 T Just Egg
75 g c sugar or preferred sweetener
.5 tsp vanilla extract
.25 tsp almond extract
1/4 c chopped dried cherries
plus enough water to create doughy consistency
optional: slivered almonds (I didn’t used them, the almond extract was enough almond flavor for me).