All the flavours of a cinnamon roll in a delicious low carb, gluten-free biscotti. Perfect to dip in your morning coffee!
There seem to be some flavours that are universally loved and cinnamon is one of those. I can honestly say I’ve never met someone who doesn’t like cinnamon. It’s the spice of comfort and love. The smell of cinnamon is like coming in out of the cold and cozying up to a warm fire in your favourite slippers with your favourite person. It’s the smell of mothers’ love and happy childhoods. They say that when you want to sell your house, you should make it smell like vanilla or cinnamon by putting some in a dish in a warm oven. The people viewing the place will then subconsciously think it smells like home and want to buy it. I have no idea if this truly works but it certainly sounds like a good idea. At the very least, your house smells great even if it doesn’t sell.
And if cinnamon is like cozying up to a warm fire, then a cinnamon roll is like climbing into bed under a fluffy duvet on a cold night. Mind you, it’s a fluffy duvet made of gluten and sugar and you probably just want to go to sleep because your blood sugar has skyrocketed and your insulin is struggling to keep up. Sure, it seems comforting and insanely delicious to eat one at the time, but it’s not going to be so comforting later on when you are suffering from indigestion, weight gain or diabetic neuropathy.
I have managed low carb cinnamon rolls before and they were pretty great, but I think I could probably improve upon them. However, I also love taking those same flavours and putting them into some other delicious package that’s fun to eat and a little easier to make low carb and gluten-free. I’ve made cinnamon roll scones, cinnamon roll coffee cake and this time I thought it would be fun to make cinnamon roll biscotti. And it was fun. And delicious. And yes, even comforting. All without blanketing you in gluten and sugar and sending your blood glucose skyrocketing.
Keto Cinnamon Roll Biscotti
Ingredients
Filling/Topping:
- 2 tablespoon Swerve Sweetener
- 1 teaspoon ground cinnamon
Biscotti:
- 2 cups almond flour Honeyville
- ⅓ cup Swerve Sweetener
- 1 teaspoon baking powder
- ½ teaspoon xanthan gum
- ¼ teaspoon salt
- ¼ cup melted butter plus 1 tablespoon for brushing biscotti
- 1 large egg
- 1 teaspoon vanilla extract
Glaze:
- ¼ cup powdered Swerve Sweetener
- 2 tablespoon heavy cream
- ½ teaspoon vanilla
Instructions
- For the filling, combine sweetener and cinnamon in a small bowl. Set aside.
- Preheat oven to 325F and line a baking sheet with parchment paper.
- In a large bowl, whisk together almond flour, sweetener, baking powder, xanthan gum, and salt. Stir in ¼ cup butter, egg and vanilla extract until dough comes together.
- Turn dough onto prepared baking sheet and divide in half. Form each half into a rectangle about 10 by 4 inches. Make sure both halves are similar in size and shape.
- Sprinkle one half with about ⅔ of the cinnamon filling. Top with the other half of the dough and seal the seams and smooth the top.
- Bake 25 minutes or until lightly browned and just firm to the touch. Remove from oven and brush with remaining melted butter, then sprinkle with remaining cinnamon mixture. Let cool 30 minutes and reduce oven temperature to 250F.
- Using a sharp knife, cut log into about 15 slices (a straight up and down motion works better than sawing back and forth).
- Place slices back on baking sheet cut-side down and bake 15 minutes, then flip over and bake another 15 minutes. Turn off oven and let sit inside until cool.
- For the glaze , whisk powdered sweetener with cream and vanilla extract until smooth. Drizzle over cooled biscotti.
Megan says
Hi Carolyn
Thank you for all your amazing recipes. I am in Australia would you know of a replacement for swerve I can buy over here.
Thanks so much
Megan
Carolyn says
The best I know of is Natvia… But really, any erythritol-based sweetener, as long as it’s mostly erythritol and perhaps just a little stevia or monk fruit, would do.
Lorka says
Is there any way to reduce the cooling effect of the sweetener? My husband has a hard time with it.
Thank you
Carolyn says
Please read this: https://alldayidreamaboutfood.com/best-keto-sweeteners/
It’s important to understand how changing sweeteners will affect the outcome of your recipe.
pam says
I have found adding a little stevia or spelnda seems to do away with the cooling effect.
Katie says
I am so excited to make these! They look delicious!
Carrie Robinson says
What a great flavor for a homemade biscotti! 🙂 Perfect for dunking in my morning coffee.
Jennifer says
My family loves when I make this biscotti and I love how easy it is to make!
Rachael Yerkes says
love that it’s gluten free! This is so good! especially with a cup of cocoa
Hayley says
Hi Carolyn, Made these for the second time today – to cut them this time I used a pizza cutter, worked so well so thought I’d pass along the tip!
Thanks for the yummy recipe! 😀
Carolyn says
Oh very interesting. Thanks!
Michelle M. says
I am gluten free for medical reasons but haven’t removed sugar from my diet. Do you know what the conversions would be to replace the Swerve with sugar?
This looks so heavenly, and I can’t wait to try them! I’m also thinking of giving them as teacher gifts for Christmas. Thank you for sharing your recipes!!
Carolyn says
Replace it cup for cup.
Rise Ruhl says
I used this recipe to make crackers! I was wanting something small and crunchy. I just rolled out the dough, sprinkled with the filling, and then folded it over itself and rolled it again. I scored it and baked it 15 minutes, flipped them over and baked another 7. Then turned off the the oven and let sit about 15 minutes. Took them out and broke them apart and allowed to cool on a rack. Love them!!!
Doris says
Carolyn, this is an amazing recipe! I just finished glazing the biscotti and couldn’t wait any longer for it to dry completely– I just ate two and they are SO good! I only started eating low carb a few months ago to help me lose some pregnancy weight. When I began, I thought there was no way I’d be able to stick with the low carb way of eating for longer than a few weeks… But thanks to your blog (my favorite food blog now!), I feel like I could continue forever! Thanks for creating such delicious recipes. 🙂
Carolyn says
Aw, that’s wonderful to hear. Enjoy your baby!
Shannon Burke says
I loved these! I’m making them for the second time today. I used Gentle Sweet, so I thought I’d put the conversions here for you and any other readers, as it broke my brain trying to do the math so it seemed worthy of sharing. 🙂
For the fill: 2 tbsp Swerve = 2.5 tsp Gentle Sweet
For the dough: 1/3 cup Swerve = 6.4 tsp Gentle Sweet
For the glaze: 1/4 cup Swerve = 4.8 tsp Gentle Sweet
Carolyn says
Thanks!
Rav says
Hi Carolyn !! Can you please suggest an alternative to Xanthum gum ? I was thinking about chia seeds, do you think they will work good for this recipe?
Carolyn says
In this recipe, I think you can skip it.
Pj says
One of my favorite go to recipes. Thanks for sharing. Easy and a one bowl deal. Love it..I have made much biscotti over the years and here’s my tweek. Last baking just put back in oven, don’t put on side, leave standing up. Bake half hour.. Turn off oven and leave in over night to continue drying. Crunchy crunchy good.
Peggy D.... says
I am a huge fan of Maria Emmerich and now I’m beginning to be a fan of yours too! I googled travel recipes and yours came up. We will be going to an all inclusive resort in Mexico over spring break. A group of 14 with our kids and grandkids. I am ok with an omelette every day for breakfast but it’s nice to have a little something with it! It looks like these cinnamon biscotti will be perfect and also keep well in spite of heat and humidity. I’ll let you know if I like them! I know they are prettier with the two layers but I may just do it all in one and just add the extra filling stuff to the whole batch.
Carolyn says
Hi Peggy…yep it will definitely be easier to just mix all the filling in…and you get the same flavour anyway. Hope you enjoy them, have a wonderful trip!
Brenda says
Mine are cooling in the oven, but I couldn’t wait to try them so ate an end – delicious!