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Sugar-free Banana Pecan Biscotti

by November 2, 2018

Biscotti sweetened with mashed bananas and completely free of GMOs. When in the market for non-GMO bananas, look for ones that have a “9” at the beginning of the label.

Eating Style:

Dairy-free, Egg-free, Gluten-free, Grain-free, Paleo, Refined Sugar-free, Soy-free, Sugar-free, Vegan, Vegetarian

Prep Time:




  • 1½ organic bananas, puréed
  • ½ tablespoon pure vanilla extract
  • 1½ cups almond flour
  • 1 tablespoon ground flaxseed
  • 1 tablespoon Raspberry-lemon Natural Calm
  • ½ teaspoon baking powder
  • Pinch sea salt
  • 1/3 cup raw pecans


  1. Preheat oven to 350°F and line a baking sheet with parchment paper.
  2. Add banana and vanilla to the bowl of your food processor and purée until smooth. If you do not have a food processor, mash in a bowl with a potato masher.
  3. Add flour, flaxseed, Natural Calm, baking powder and salt, and pulse until it forms into a ball. If you are using a bowl, use a hand-held mixer.
  4. Add pecans and pulse lightly. If using a bowl, chop pecans and fold into the dough.
  5. Transfer the dough to the prepared baking sheet and form the dough into a 14-inch brick, about 4 inches wide.
  6. Transfer to preheated oven and bake for 25 minutes, until lightly golden.
  7. Remove from the oven; cool for 15 minutes. Then cut on an angle into 8 pieces.
  8. Transfer back to baking sheet, reset oven to 325°F and bake for 10–12 minutes per side.
  9. Remove from oven and allow biscotti to cool completely, 1 hour.

Nutrition Information Per Serving



Calories from Fat:


Total Fat:

17.9 g

Saturated Fat:

1.4 g


32 mg


10.3 g

Dietary Fiber:

4.2 g

Net Carbs:

6.1 g


3.8 g


1.4 g


Nutrition educator + keto enthusiast. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.

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