low carb orange
spiced biscotti cookies

Recipe by: @prachiagrawal0930

prep timebake timeketo-friendlydifficulty level
10 mins20 minsyesmedium

I made these lovely indulgent cookies from the @scottyseveryday keto cake and cupcake mix. I must say this is the most awesome mix that I have tried so far. It has everything which any dessert lover can ask for 🍪 It's keto-friendly and sugar-free with zero carbs. 🍪 This sugar-free mix gets the right amount of sweetness from using the premium natural monk fruit extract. 🍪 it is free from gluten flours, nut flours & GMOs - which makes it perfect to share at any events like bake sales, parties, and more. 🍪 it's easy to use and makes perfectly textured cake and cupcakes in no time. @scottyseveryday have many other keto-friendly mixes which you can check on their Amazon storefront and start relishing the bakes without counting any more calories.


  • 1 pack of Scotty's Everyday Cupcake + Cake Mix 
  • 1/3 cup brown sugar/ erythritol (sugar substitute)
  • 1/2 tsp cinnamon 
  • 1/2 tsp Nutmeg
  • 1/2 tsp Ginger
  • 1/2 tsp Clove
  • 5 tablespoon all-purpose flour (gluten-free)
  • 1/3 cup melted butter (dairy / no dairy)
  • 1 1/2 tsp vanilla extract 
  • Zest of 1 orange
  • 1/4 cup Fruit peels/dried fruits/nuts of your choice or 3/4 cup chocolate chips
  • 3 large eggs/2 jumbo eggs


  • Preheat the oven to 350F degrees
  • Pour the cake mix into a mixing bowl. Stir in sifted all purpose flour
  • Make a well in the centre and add the eggs, butter, vanilla extract & orange zest
  • With an electric beater mix on medium speed for 2 to 3 minutes until the dough does not stick to the sides of the mixing bowl. It will look and feel like play dough!
  • On a lightly floured board, divide dough into two halves
  • Roll each half into a log about 1" in diameter
  • 5 tablespoon all-purpose flour (gluten-free)
  • Roll each log gently to the edge of the board and then continue rolling it onto a lightly sprayed baking sheet
  • Flatten the top of each cookie log until it is about 3" wide
  • Bake for 20 minutes
  • Remove baking sheet from the oven and let stand for 10 minutes
  • Reduce oven temperature to 325 and do not turn off
  • Gently slide one cookie log onto the board that you rolled out the dough on.
  • Using a serrated knife or better still an electric carving knife, slice each log across the width into 3/4" slices
  • Place cookies cut side down back onto the baking sheet and return them to the oven for another 10 minutes
  • Remove cookies to cooling rack to cool completely
  • Store cooled cookies in an airtight container or freeze

scotty's everyday keto
cupcake + cake mix

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