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.
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 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.
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For a different view of the recipe, watch the Web Story: Making Almond Flour Biscotti.
Step 1: ingredients at room temperature
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 by hot liquid.
To reach room temperature, pop out 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 in 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
Step 2: Combining the wet to the dry 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.
Step 3: shape a flat log and slice it!
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) 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.
Step 4: Baking once and cooling down
Bake the biscottis for 20-25 minutes at 325F (160C) 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.
Step 5: 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 at cooler oven about 300F (150c) until golden brown.
Cool them down again for 20 minutes until hard and crunchy.
Step 6: Completely cooling
Cool on a cooling rack for 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 the 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.
More keto cookie recipes
I love to make keto cookies as a quick and easy sweet snack or for Christmas. Below I listed my other favorite low carb keto 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,
XOXO Carine
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Keto Biscotti Recipe with Almond Flour
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 Erythritol
- 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. It's great if you can 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. Can be frozen in ziplock bags and thaw at room temperature the day before eating.
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 sugar alcohols 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 sugar alcohols 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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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!
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!
I’m anxious to try this.
You get an A+
I made them vegan using a flax egg and coarsely chopped in some pistachios with the almonds. Awesome.
I made these today to give them a test bake prior to Christmas. They came out delicious! I can’t wait to make a few batches and decorate them. Thank you for your commitment to the keto community. I learn so much from you!
I Haven’t made it yet but I’m excited to try them. One of my favorite Cookies w/Coffee 😋
This looks delicious. Would it ruin it to adjust it to have only a TBS of erythritol and slightly more almond flower? I’m sensitive to substantive amounts of erythritol.
More almond flour won’t be a good idea, it will dry out the biscuit. You can remove the erythritol totally from the recipe, or add just 1 tbsp without changing other ingredients amount and it will come out great. Enjoy
Hello Carine
Is it possible to replace almond flour with coconut flour? If yes what is the ratio?
No sorry you can never swap one by the other in a keto recipe, both are very different, coconut flour is 4 time smore liquid absorbent and required more liquid in a recipe