8 INGREDIENTS • 7 STEPS • 40MINS

Sugar-Free Chocolate Cantucci

Name: Sugar-Free Chocolate Cantucci
Total time: PT2400.0S
Yield: 6
Ingredients: 80 gram Almond Flour; 15 gram Gluten-Free Oat Flour; 30 gram Granulated Erythritol; 1/2 teaspoon Baking Powder; 1/2 teaspoon Xanthan Gum; 25 gram Dark Chocolate Chips; 20 gram Almonds; 1 Egg

Recipe

This version of the Cantucci cookies is fantastic and healthy! They are crunchy and rich in flavor with dark chocolate chips and whole almonds.

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Sugar-Free Chocolate Cantucci

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This version of the Cantucci cookies is fantastic and healthy! They are crunchy and rich in flavor with dark chocolate chips and whole almonds.

The Fit Mediterranean

Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!

https://www.thefitmediterranean.com/

40MINS

Total Time

$0.72

Cost Per Serving

Ingredients

Servings

6

us / metric

2/3 cup

Almond Flour

2 2/3 Tbsp

Gluten-Free Oat Flour

2 1/3 Tbsp

Granulated Erythritol

1/2 tsp

Baking Powder

1/2 tsp

Xanthan Gum

2 Tbsp

Dark Chocolate Chips

2 Tbsp

Almonds

1

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Extra-Large Eggland's Best Classic Egg

egg white only, 40g

Nutrition Per Serving

VIEW ALL

Calories

136

Fat

9.8 g

Protein

5.3 g

Carbs

13.6 g

Love This Recipe?

Add to plan

Sugar-Free Chocolate Cantucci

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The Fit Mediterranean

Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!

https://www.thefitmediterranean.com/

Cooking InstructionsHide images

step 1

Preheat oven to 250 degrees F (120 degrees C).

step 2

In a bowl, combine Almond Flour (2/3 cup), Gluten-Free Oat Flour (2 2/3 Tbsp), Granulated Erythritol (2 1/3 Tbsp), Baking Powder (1/2 tsp), and Xanthan Gum (1/2 tsp).

step 3

Pour in the whites of the Eggland's Best Classic Egg (1) and mix until you get a soft and smooth dough.

step 4

Fold in Almonds (2 Tbsp) and Dark Chocolate Chips (2 Tbsp).

step 5

Next, shape the dough into a long oval shape.

step 6

Bake in the preheated oven for 20-25 min or until golden in color. Slice up the loaf into about 7 pieces, place them face up and keep baking for 10 more minutes or until crunchy. I like to flip them halfway through.

step 7

Let the cookies cool down completely, then store them in a airtight container.