Crunchy low carb macadamia nut biscotti with a sweet lime glaze. Perfect for morning coffee, afternoon tea or even as dessert!
Let’s discuss macadamia nuts, shall we? There was a time when I completely disregarded this pale blonde nut of Australian origin. This was largely due to its exorbitant price tag; being the frugal girl I am, I saw little reason to purchase macadamias when other nuts were so much less expensive. I think I also saw them as something a little frou-frou. They were always what people brought back from a trip to Hawaii, they were usually covered in chocolate and they often were a little stale and didn’t taste very good. They were tourist gimmicks, if you will, and not to be taken very seriously as nuts go. So they simply didn’t make it into my arsenal of baking supplies and I didn’t see why they were so highly prized by others.
I am not sure exactly what changed but macadamia nuts have grown on me in the past few years. Well, not grown ON me, because that would be very strange. Imagine me walking around with macadamia nut trees growing all over me, wouldn’t that be a sight to see? No, macadamias still come from Australia and Hawaii but I’ve come to like and appreciate them a great deal more. I now usually keep a bag of roasted, salted macs from Trader Joe’s for snacking and I’ve started to incorporate the raw nuts into my baking quite a bit. That rich, buttery flavour can really shine in low carb recipes and they certainly have the fat content to play a strong role in a low carb high fat diet.
They have such a high fat content that I find I do need to adjust my recipes to account for this. Typically I find I need to add a lot less butter or additional oil to the recipe. A while back I used macadamia nuts for some low carb Chocolate Macadamia Tarts and I added my usually amount of butter, only to have it leaking out during the baking process. Lesson learned! So for this low carb biscotti recipe, I held back on the additional butter until I saw how the dough came together. In the end, I only needed half the amount of butter I usually use in biscotti.
I will warn you that while these biscotti are addictively delicious. They were really delightful with my morning coffee and I had difficulty sharing. My husband and my son apparently thought so too, as I discovered them disappearing a little faster than they ought. Oh well, time to make another batch!
Macadamia Nut Lime Biscotti
Ingredients
Biscotti:
- 1 cup raw macadamia nuts
- 1 cup almond flour
- 1/3 cup Swerve Sweetener
- 1 tsp baking powder
- 1/2 tsp xanthan gum
- 1/4 tsp salt
- 2 tbsp melted butter
- 1 large egg
- zest of one lime
Glaze:
- 3 tbsp powdered Swerve Sweetener
- juice of 1 lime
Instructions
- Preheat oven to 325F and line a baking sheet with parchment paper.
- In a food processor or high powered blender, grind macadamia nuts until they resemble coarse meal and clump together (a few larger bits are okay).
- Transfer to a bowl and whisk in almond flour, sweetener, baking powder, xanthan gum and salt. Stir in butter, egg and lime zest until dough comes together.
- Turn dough out onto prepared baking sheet and pat into a low, long log about 4 x 10 inches. Bake 20 to 25 minutes, until edges are just golden brown and top is firm to the touch. Remove from oven and let cool completely.
- Reduce oven temperature to 250F. With a VERY sharp, non-serrated knife, cut into 12 slices (a straight up and down motion works better than sawing back and forth).
- Place slices cut-side down on the same parchment-lined baking sheet and bake 15 minutes, then gently flip and bake another 10 to 15 minutes. Remove and let cool completely.
- For the glaze, whisk together sweetener and lime juice in a small bowl. Drizzle over cooled biscotti.
Notes
Saturated fatty acids: 3.06g
Total fat: 15.51g
Calories from fat: 139
Cholesterol: 5mg
Carbohydrate: 4.05g
Total dietary fiber: 2.09g
Protein: 3.32g
Sodium: 97mg
Nutrition
RELATED POSTS
White Chocolate Macadamia Nut Scones
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
Free Bonus: Secrets to Keto Baking!
Sign up for your favorite recipes delivered straight to your inbox plus get our FREE bonus: Secrets to Keto Baking!
Another amazing recipe!
Can we use dry roasted macadamia nuts ( as I have a whole bad ????♀️) ????
No… oh sorry. I think that wouldn’t taste very good, it would be overly salty.
I was all primed to make this recipe and then discovered the macadamia nuts I have are roasted, not raw. Assuming the raw nuts have more fat, could I use the roasted ones while adding a bit more butter? Or another egg as another reader has done?