Servings: 15

2 eggs 2 eggs
½ cup ricotta cheese or canned coconut milk, at room temp ½ cup ricotta cheese or canned coconut milk, at room temp
¼ cup butter or coconut oil, melted ¼ cup butter or coconut oil, melted
¼ cup almond butter, at room temp ¼ cup almond butter, at room temp
scant ¼ cup 1:1 sweetener scant ¼ cup 1:1 sweetener
¼ cup milk, unsweetened almond milk, or carton-variety coconut milk ¼ cup milk, unsweetened almond milk, or carton-variety coconut milk
1 teaspoon almond extract 1 teaspoon almond extract
3 cups almond flour or meal 3 cups almond flour or meal
2 tablespoons coconut flour 2 tablespoons coconut flour
½ cup slivered almonds ½ cup slivered almonds
¼ cup unsweetened coco powder ¼ cup unsweetened coco powder
2½ ounces extra-dark chocolate, chopped 2½ ounces extra-dark chocolate, chopped

Preheat oven to 350°F.  Line a baking sheet with parchment paper.
In a large bowl, whisk together  the eggs, ricotta or coconut milk, butter or coconut oil, almond butter, sweetener, milk and almond extract.
Stir in the almond meal/flour, coconut flour, almonds, coco and chocolate. Stir until well blended.
Place on the baking sheet and shape into a loaf approximately 12" long and 4" wide. Bake for 40 minutes.
Remove from the oven and reduce the heat to 300°F. Cool on the baking sheet on a rack for 15 minutes. Using a serrated knife, cut crosswise into ¾¾" slices and lay each slice on its side on the baking sheet. Bake for 30 minutes, turning the biscotti once halfway through the baking time, or until firm and dry.
Cool on the rack for 30 minutes, or until completely cooled.

Per serving: 264 calories, 9 g protein, 10 g carb - 5 g fiber = 5 net carbs, 23 g fat, 6 g saturated fat, 67 mg sodium.  Per serving: 264 calories, 9 g protein, 10 g carb - 5 g fiber = 5 net carbs, 23 g fat, 6 g saturated fat, 67 mg sodium.