Preheat the oven to 325 F and prep a baking sheet with parchment paper. In a mixing bowl, combine the dry ingredients (almond flour, sweetener, baking powder, xanthan gum, and salt). Mix until combined.

Add in the eggs, melted butter, extract, and vinegar. Use a hand blender to combine everything to form a dough (will be similar to a cookie dough). Scrape down the bowl and form the dough into a ball. Divide the dough into two equal pieces.

Combine the remaining cinnamon and low carb sweetener in a bowl and set it aside.

Using your hands, form two, 9x4" rectangular logs on the baking sheet. The dough should be about an inch thick. Try to keep the dough as evenly shaped as possible. *If you do not make the dough long or thin enough, your second bake time after cutting may take additional time*

Cover the tops in a light, even dusting of the cinnamon sugar mixture. Bake the logs for 30 minutes, remove from the oven and allow them to rest about 15 minutes before slicing.

Each log should yield 12 biscotti. Use a chef's knife to cut them. I cut each log in half directly in the middle, cut each half into thirds, and then each third in half. This helps keep them even in size.

Place baking racks on the cookie sheet and carefully place the partially cooked biscotti onto the rack, cut sides up.

Feel free to sprinkle on any additional cinnamon sugar at this point if desired. Bake for an additional 10-15 minutes. They should brown slightly and not feel doughy to the touch.

Remove from the oven and allow them to fully cool (they will get crispier as they cool) before storing.