Keto Almond Flour Biscotti Recipe
The best keto biscotti with a truly crunchy texture, bites of almonds, and only 3.2 grams of net carbs each.
These gluten-free almond flour biscotti are guaranteed to impress and bring back some memories of your favorite Italian almond biscuits.
What Are Almond Flour Biscotti?
A biscotti is a double-baked cookie with an oblong shape. It’s dry, crunchy, and sometimes dipped half into melted chocolate to create a chocolate shell.
An authentic Italian biscotti is high in carbs and made of wheat flour and sugar, so not keto-friendly.
However, you will love this keto-friendly recipe and find the same texture and flavor you sued to love in Italian biscotti, without the sugar or carbs!
How To Make Keto Biscotti With Almond Flour
There is no perfect keto Christmas cookie platter without a crunchy biscotti! So here’s how you can make delicious almond flour biscotti keto in your own kitchen.
It’s pretty simple to make if you follow all the steps below and my tips for success.
Ingredients
I always recommend working with ingredients at room temperature. This is even more important in recipes calling for eggs or coconut oil. In fact, coconut oil tends to form lumps in contact with cold liquid, and eggs can be cooked with hot liquid.
To reach room temperature, pop the egg out of the fridge 30 minutes before you start this keto cookie recipe.
- Almond flour – I am using ultra-thin almond flour. Almond meal has a coarse texture. It will make the biscuits fragile, gritty, and darker in color.
- Psyllium husk or xanthan gum – I tried both options in this recipe, but I prefer the texture with psyllium husk. You must use one or the other, or the biscotti won’t hold their shape well together. Don’t replace almond flour with coconut flour. The recipe won’t work. For a nut-free option, sesame flour can work.
- Whole almonds – finely chopped. I highly recommend you chop the nuts before adding to the dough, or it makes the dough log difficult to slice.
- Erythritol – it’s a keto biscotti recipe, so I am using a keto-friendly sugar-free sweetener in this recipe.
- Baking powder
- Egg – this recipe needs 1 egg, and I didn’t try the recipe egg-free. Therefore I don’t recommend using a flax egg as an egg replacer in this recipe.
- Melted coconut oil – or melted unsalted butter. A traditional biscotti recipe uses butter; however, for a crispier biscuit, you can use melted coconut oil in this recipe. It’s a great option to create a paleo-friendly biscotti recipe.
- Vanilla extract
- Almond extract
- Salt
Combining Ingredients
This biscotti keto recipe is straightforward to prepare. All you have to do is to combine all the dry ingredients into a large bowl.
Then, whisk the wet ingredients in another bowl and finally bring the wet ingredients onto the dry.
Stir until it forms a dough ball that you can easily put together. It shouldn’t be too wet or too dry, either.
Shaping Log
A biscotti has a particular shape that can be obtained by slicing oblong pieces of a flat log shape.
First, place the biscuit dough onto a cookie sheet covered with parchment paper.
Then, place another sheet of parchment paper on top of the dough and press down the dough with both hands to flatten.
Create a long flat log of about 1 inch (2.5 cm) in height and 10 inches (25 cm) long.
Then, peel off the top piece of parchment paper and use a long sharp knife to slice the log into 12 pieces, as seen in the pictures below.
I highly recommend slicing/marking the log before baking the first time.
This makes it easier to flip the biscuits on their sides in the next step.
Baking Once
Bake the biscottis for 20 to 25 minutes at 325°F (160°C) or until the top is firm and lightly browned.
Then, remove from the oven and cool on the rack for 20 minutes. This time is important to give the biscotti time to firm up.
Bake Twice
Now that the biscuits are firmer and cooler, gently separate them from each other and flip them onto their cut side. Careful; they can be fragile, so work gently.
Bake again for 15 minutes in a cooler oven at 300°F (150°) until golden brown.
Cool them down again for 20 minutes until hard and crunchy.
Cooling
Cool on a cooling rack for a few hours to give them time to firm up and get extra crunchy.
You can also pop them in the fridge. They will firm up even faster.
Decorating Almond Flour Biscotti
You don’t have to decorate your biscotti, but I like to dip half of each into melted dark chocolate.
You can use sugar-free dark chocolate chips or 85% melted dark chocolate.
First, melt the 1 cup of chocolate with 1 teaspoon of coconut oil.
Then, prepare a large plate covered with parchment paper to place the decorated biscuits.
Dip half of the cooled biscuits into the melted chocolate, bring back onto the plate, and cut side down.
Sprinkle some coconut or finely chopped nuts to decorate.
Pop the plate in the freezer for 10 minutes to harden the chocolate shell.
This is a great recipe to serve as a snack with a cup of coffee or tea. It can be frozen in batches in a sealed bag.
Storage Instructions
These almond flour biscotti can be stored in a cookie jar in the fridge for up to 5 days.
They can also be frozen in zip-lock bags and thawed at room temperature the day before eating.
More Easy Cookie Recipes
I love to make cookies as a quick and easy sweet snack or for Christmas. Below I listed my other favorite cookie recipes:
Made this keto-friendly biscotti recipe? Share a picture with me on Instagram or review it below. I love to read your feedback,
Keto Biscotti Recipe with Almond Flour
Nutrition Snapshot
Want My Kitchen Equipment?
Ingredients
- 2 cups Almond Flour packed, ultra-fine
- 1 teaspoon Psyllium Husk or 1/2 teaspoon of Xanthan gum (this make the dough less fragile)
- â…“ cup Crystal Sweetener
- ¼ teaspoon Salt
- 1 teaspoon Baking Powder
- 1 large Egg at room temperature
- ¼ cup Unsalted Butter or melted coconut oil
- 1 teaspoon Almond Extract
- ½ teaspoon Vanilla Extract
- ½ cup Almonds finely chopped
Instructions
- Preheat oven to 325°F (160°C). Line a cookie sheet with parchment paper. Lightly oil the parchment paper with coconut oil. Set aside.
- In a large mixing bowl, whisk all the dry ingredients: almond flour, erythritol, psyllium husk, baking powder, salt.
- In another bowl, whisk the egg with melted butter, almond extract, and vanilla extract.
- Pour the liquid into the dry ingredients bowl, stir to combine well. When the dough is soft and combined, stir in finely chopped almonds and form a dough ball.
- Flatten the dough ball onto the prepared cookie sheet to form a flat long cylinder of about 10 inches in length and 1 inch in height (25 cm x 2 cm).
- Using a long sharp knife, gently cut the cylinder of dough into 12 biscotti. You can slightly move the knife blade, from left to right, to spread each biscotti from each other. Leave a tiny gap between each. They will bake better in the center, making it easier to separate them later on.
- Bake for 20-25 minutes or until firm on top and starts to brown.
- Remove from the oven, cool down 20 minutes on the cookie sheet (don't touch them, they are still fragile). Then gently turn each biscotti cut-side down onto the cookie sheet.
- Reduce oven to 300°F (150°C).
- Return to the oven for 10-12 minutes until the sides are golden and firm.
- Remove from the oven and cool on the cookie sheet completely – about 20 minutes.
- Transfer to a cooling rack and wait at least 2 hours to enjoy their full crunchy texture. They harden with time. You can also pop them in the fridge to make them super crunchy.
Decoration – optional
- To decorate, melt 1 cup of sugar-free chocolate chips with 1 teaspoon coconut oil. Dip half of each biscotti into the melted chocolate and bring back the decorated biscotti onto a plate covered with parchment paper. Sprinkle chopped nuts coconut on the melted chocolate side. Pop the plate into the freezer for 10 minutes to quickly set the melted chocolate
Storage
- Store in a cookie jar in the fridge for up to 5 days. They can be frozen in ziplock bags and thaw at room temperature the day before eating.
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About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.
I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
Disclaimer
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.
The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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Hi, These look wonderful! Can you tell me if you use whole psyllium husks or powder?
I am using powder psyllium husk, if you click on the pink underline ingredient you will see the product I use on Amazon (affiliate link). Enjoy.
Thank you
Love it 💘 😻 great recipe, perfect dough. Ratio of dry to liquid ingredients makes a beautiful dough, easy to mold and cut as desired. Thanks a million🥰 I can’t wait to start baking all kind of variations 😋😋😋
Wow. These are delicious! Was missing something sweet on my keto diet and this was perfect! Just curious why you say these should be refrigerated? Can’t they just stay out in a covered jar?
Made these last night for my diabetic parents – recipe is excellent. I added lemon zest and green pepita seeds instead of chopped almonds. I made 2 logs instead of one big one because I wanted mini biscotti.
When I first rolled the logs and shaped them, I was a little nervous because they get a little deformed as you cut through the seeds/nuts (and honestly, the logs feel like dense marzipan paste lol). Just try to pat them back into shape. They will puff up beautifully.
I think the secret with these (like all biscotti) is baking low and slow. Know your oven. I cooked them exactly as specified – first biscotti style, spaced a little apart. Then after 25 minutes, I flipped them all to their sides. I then kept flipping them from side to side for 10 or 15 minutes per side, until they were golden and felt crisp. But I probably did that for at least an hour until they seemed really done to me.
Once they fully cooled, they are PERFECT. It was well worth the time, considering hard biscotti have excellent shelf life and are great for mailing in care packages. I will keep this recipe for the future and use it often. Merci beaucoup, Carine!
Replying to my own comment. The first time I made these using Kirkland almond flour, they turned out literally perfect – crunchy and delicious. Better than normal biscotti!! The second time, I tried making my own fine almond meal. Big mistake. The almond meal turned out fine enough, the dough was good, but they took FOREVER to bake (over two hours on low?) – and by the time they were baked enough to be crispy and crunchy like biscotti, the almond flour had turned very very dark and had a sharp taste. I think it was the high moisture level in the almonds, vs processed almond flour is much drier. If you decide to use your own almond meal/flour, be aware they will need to be normal cookies, not crunchy ones. So sad I messed it up, learned for next time. Recipe is fabulous.
Hi, is the oven temperature conventional or fan oven?
I just made the biscotti, but they were still soft. I assumed the temperature was conventional, so I reduced the temperature for my fan oven.
Was this my mistake?
All temperature are for conventional oven. Simply bake them longer until golden brown on sides and spread them well, if they touch each other, moisture get trapped between the biscotti and they stay soft on sides.
Looks so good however I don’t have Psyllium or xanthan gum. Would it work without it or what’s the replacement?
It does work, they are just more fragile and friable.
These turned out great and tasted better than any biscotti you could buy!
This is better than any biscotti I have ever eaten, keto or not. You can dip the end in chocolate, but then I brushed mine over half of each to more evenly distribute the chocolate. Simply a fantastic recipe.
Absolutely delicious! Followed recipe to the letter. I used a sugar free chocolate bar melted in microwave to add chocolate tips to the ends of the biscotti. I used maybe a tsp less of sweetener in cookies just because I don’t like super sweet. I’m looking forward to having one with my coffee tomorrow morning. Great recipe!
Amazing recipes thank you
My husband loves biscotti in the morning- we are doing keto and he really wanted lemon biscotti. I reduced the-almond extract to 1/2tsp and added 1/2 tsp of lemon extract and added some lemon zest. A simple glaze of confectioners swerve and lemon juice did the trick! Amazing!
These are sooooo good, in my opinion they taste just as good as the traditional biscotti. My husbands loves them. The only thing is that I only got 8 instead of 12 and I did have to bake a litttle longer.
The recipe came out great but had to bake 15 extra minutes (second time around) to get them to crisp up. Its probably because the dough was too think (got 8 biscottis)
Hi Carine
I made them, they’re so delicious.thanks for your recipes.
Love this recipe! So easy and always turns out. I like to keep my almonds whole. I have been baking a little extrafor added crispness. I like to eat them straight from the freezer! Yum!
I have made this recipe twice and it is absolutely delicious! I did sub a vegan egg both times and it works great! The first batch I added some orange zest and the second was as written. Just absolutely delicious!
What did you sub for your vegan egg in these biscotti?
Hey! may i ask how to sub the egg in the recipe? would flax egg work?
They stay crumbly and fragile with flax egg so I don’t recommend that option.
Amaizin!!!!! Perfect recipe
also made this ones, amazing!
Easy and excellent! I did not decorate them but I will when I give them to someone/
This biscotti recipe is one of the easiest I have tried. These biscotti are delicious both plain and dipped in chocolate. There is only one problem with this recipe, it doesn’t make enough! You have to make several batches because they disappear so fast!
Great recipe! I will make them often and it will become one of my baking staples!