Gluten Free Cranberry Orange Bisconie Recipe (Keto)
It is the well known breakfast treat or afternoon snack, a scone, paired with the favorite qualities of an amazing biscotti, its a Bisconie!My Gluten Free Cranberry Orange Bisconie Recipe will have you looking forward to coffee time as they are so delicious and addictive!With its delicate crumb, tangy cranberries, and refreshing orange flavor from the orange extract, it's a gluten-free delight that everyone can enjoy.
Equipment
- baking sheet
- parchment paper
- Large Bowl
- electric mixer or hand mixer
- Spatula
- ice cream scoop
- small bowl
- pastry brush
Ingredients
Cranberry Orange Bisconies
- 2 cup Almond Flour
- 1/2 cup Coconut Flour
- 3 Tbsp Baobab Powder
- 1/4 tsp Salt
- 1/8 tsp Stevia
- 2 tsp Baking Powder
- 3 Tbsp Keto Brown Sugar
- 1/4 cup Monkfruit
- 2 large Eggs
- 2 Tbsp Heavy Cream
- 2 tsp Vanilla Extract
- 3 tsp Orange Extract
- 1 cup Frozen Cranberries
- 1/2 cup Butter melted after measuring
Drizzle Glaze
- 1/2 cup Confectioners Erythritol
- 1/2 tsp Vanilla Extract
- 2 tsp Heavy Cream
- 2 Tbsp Warm Water
- 2 tsp Baobab Powder
Instructions
Cranberry Orange Bisconies
- Preheat your oven to 350F. Prepare your baking sheet by lining it with a piece of parchment paper.
- In a large mixing bowl of an electric mixer with the paddle attachment, combine the eggs, heavy cream and extracts. Mix them up until they are uniform in color.
- Now in a small bowl, prepare the dry mixture. Combine flour (almond flour, coconut flour), baobab powder, salt, stevia, baking powder, keto brown sugar and monk fruit and whisk well.
- Now with the mixer on low speed, add the dry ingredients in thirds to the wet ingredients slowly so they do not poof everywhere. Fold everything together until you have a very stiff dough.
- Stop the mixer to add in a cup of frozen tart cranberries. Although it will be very tough to get the sweet cranberries mixed in, start at low speed and work your way up to medium speed.
- While on low speed, slowly add in the melted butter. It will slosh up a bit, but if you take your time to add it in a slow thin stream, it will mix together. It will resemble a cookie dough, but a little stiffer.
- Get your prepared pan and scoop the gluten free cranberry orange bisconie dough onto it with an standard ice cream scoop. Once they are scooped out onto the pan, gently press them down a bit with your bare hands so they are not domed.
- Now bake them for 25 minutes at 350F. Once they are done with the first bake, let them cool 5 minutes.
- The next step is to take 1 large egg, or two egg yolks and whisk them up in a small bowl. Brush the tops of the bisconies with the whisked egg mixture.
- Now sprinkle on some monkfruit or other sugar free granulated sweetener on top. Return them to the oven for another 25 minutes of baking at 350 F.
- Once they have baked for the second time, let them cool in the pan 5 minutes before transferring to a wire rack to cool completely.
Drizzle Glaze Recipe
- In a small bowl, whisk together confectioners erythritol, vanilla extract, heavy whipping cream and hot water. It should be completely smooth. If it is too thick to pour, add in up to 1 tsp more of water as you still want it to set up and dry properly.
- Now drizzle the glaze over all of the bisconies. Allow them to sit for 10 minutes so the drizzle can dry enough to handle the gluten free bisconies.
- You can keep them at room temperature up to 5 days. Store in the fridge up to 10 days. Freeze up to 3 months for best taste.
Notes
| Nutrition Facts | |
|---|---|
| Serving size: 1 bisconie | |
| Servings: 8 | |
| Amount per serving | |
| Calories | 189 |
| % Daily Value* | |
| Total Fat 18.3g | 23% |
| Saturated Fat 9.4g | 47% |
| Cholesterol 85mg | 28% |
| Sodium 106mg | 5% |
| Total Carbohydrate 2.9g | 1% |
| Dietary Fiber 1.3g | 5% |
| Total Sugars 0.4g | |
| Protein 3.4g | |
| Vitamin D 15mcg | 76% |
| Calcium 15mg | 1% |
| Iron 0mg | 1% |
| Potassium 36mg | 1% |
Nutrition
Calories: 189kcal
Tried this recipe?Let us know how it was!