LOW CARB CANTUCCI

Since I posted Biscotti vs Cantucci, I've had a strong craving. I love both of them, but since I'm trying to avoid carbs and gluten, I haven't bought or made either.

Deciding to try my luck by substituting almond flour and Sukrin as a sweetener, I set about making a low carb version.

I assembled the ingredients. 2 cups almond flour, 1/4 cup Sukrin sweeter (you can use whatever sugar substitute) 1 tsp (aluminum free) baking powder, 2 eggs, 2 TSP coconut oil, 1 or 2 tsp almond extract.

Mix the almond flour, Sukrin, and baking powder, and eggs into a dough. Melt coconut oil and add almond extract into the dough.

Form into a flat loaf on a lined baking sheet.

Bake in a 425 degree oven for 20-30 minutes until brown.

Cool for 1 hour. Then slice carefully, put back onto baking sheet and bake in a 300 degree oven for 10-15 minutes until brown.

Let cool in oven with door open

Enjoy with Vin Santo dessert wine.

Boun Apetito!

Remember,

Keep on the Sunnyside!

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