Healthy Black Sesame Biscotti

This black sesame biscotti is so crunchy and sweet! They have that delicious black sesame flavor that adds such a nice nuttiness. Plus they are keto, gluten free, and have vegan options!

I don't feel like writing a whole essay today so here's the rundown. Plus, the recipe is so simple there isn't much to explain!

I am obsessed with Black sesame! It's sweet, nutty, roasted flavor is just soooooo addicting! This black sesame biscotti is going to blow your mind! It has a base of almond flour, which helps make it nice and crisp! The black sesame paste is going to be used instead of butter, for that rich black sesame flavor. The egg (which you can sub for a flax/chia egg) is used as a binder!

This black sesame biscotti is pretty delicate so make sure to let it cool before slicing and baking again. So many of mine crumbled because I was too impatient!

Storage

You can store this biscotti at room temperature for up to a week, or in the fridge for 2 weeks, or in the freezer for up to 3 months. I wouldn't suggest freezing since it may change the texture, and there's no way the biscotti will last that long!

Watch this video on how to make Black Sesame Biscotti!

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Healthy Black Sesame Biscotti

Prep Time: 30 Min Cook Time: 1 Hour 30 Min

Total: 2 Hour

This black sesame biscotti is so crunchy and sweet! They have that delicious black sesame flavor that adds such a nice nuttiness. Plus they are keto, gluten free, and have vegan options!

Ingredients

• 96 grams (1 cup) almond flour

• 38 grams (3 tbsp) granulated sweetener of choice

• ½ tsp baking powder

• 30 grams (2 tbsp) black sesame paste

• 25 grams (2 tbsp or ½) egg*

• ⅛ tsp salt

• Splash milk

• 25 grams (¼ cup) sliced almonds

Instructions

1. Preheat the oven to 325° F (160° C) and line a baking sheet with parchment paper.

2. In a bowl, add in almond flour, granulated sweetener, and baking powder. Whisk until well combined. Add in black sesame paste, egg, and salt. Mix until a dough forms. Add a splash of milk if the dough is too dry. Add the sliced almonds and fold them in.

3. Place the dough on your baking sheet and form it into a long rectangle. Bake at 325° F (160° C) for 25 minutes. Let cool completely, then slice into biscotti, place the cut side down, and bake 280° F (140° C) for 18 minutes, then flip and bake for 6 minutes, and leave it in the oven for 18 minutes. Enjoy!

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Notes

*If you are vegan or can't eat egg, just combine ½ tbsp ground flax/chia + 1 ½ tbsp water and let sit for 10 minutes before using in this recipe.

Nutrition Info

Serving Size: 1 biscotti

Calories: 70 kcal

Fat: 6 g

Carbohydrates: 5.9 g

Sugars: 0.4 g

Protein: 2.6 g

Sodium: 55 g

Fiber: 1.4 g