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.
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.
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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.
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.
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 time to the biscotti’s 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:
These keto snowball cookies are melt-in-your-mouth buttery, flakey cookies with small pieces of pecans and covered with sugar-free powdered sweetener. Bonus, they are gluten-free and only contain 1.2 grams of net carbs per serving!
These Keto Peanut Butter Cookies with coconut flour and chocolate chips are made with only 5 ingredients and ready in 20 minutes. Plus, these cookies are gluten-free, dairy-free, and contain only 4 grams of net carbs.
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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
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.