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  1. 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:

    ​

    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).

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