Biscotti has always been one of Matt’s favorite foods to eat alongside his coffee. Growing up in an Italian household has made some parts of keto difficult, this being one of them. That’s why we knew it was time to make a Keto Biscotti for all you Italian food lovers! This is a recipe for the books – make it in bulk because it will go quick.
This Is Not Your Quick Keto Dessert…
Nor should it be! As Matt stated in the video, biscotti means twice baked. This recipe will take some well deserved time, but will leave you with a dessert that is almost indistinguishable from the real thing! Toasting the almonds, allowing the biscotti to cool properly, and baking it twice are all essential steps to making the perfect keto biscotti. That being said you can always make a different quick keto dessert recipe, aka mug cakes while you wait for these heavenly biscotti’s to cool! Our favorites are our pumpkin mug cake (perfect for the holiday season) and our cinnamon mug cake also available in our Fat Bomb Bible!
Is Biscotti Keto? (Why There’s No Knead for Carbs!)
This biscotti is 100% gluten free keto goodness! Sugar free keto treats can be difficult to find but these almond biscottis really take low carb baked goods to the next level. For each keto almond biscotti it’s only 2 grams of net carbs. Plus whip up a bulletproof cup of coffee and you have an ideal high fat breakfast.
Almond Flour in Keto Treats
We get asked quite a bit about if you can use almond flour in keto baked goods. Almond flour is a very keto friendly ingredient and can be used in a variety of recipes, from keto scones to low carb biscuits . Coconut flour has a very unique absorbency that doesn’t sub easily with almond flour. This low carb almond biscotti recipe has the best texture because it uses the two separate flours.
Can I Use Just Almond Flour?
This is the golden keto question that many people always ask. Unfortunately as stated above, coconut flour is very different from almond flour. These two flours are very different and because of this, they are not interchangeable. Almond flour is a 3:1 hydration ratio with coconut flour so you need 3x the amount of almond flour. Even after changing ratios the flours still create a different end product that may not be as authentic. We have tried using xanthan gum to bind instead of coconut flour, however xanthan gum doesn’t work as well to thicken and hold these biscottis.
Both flours are low carb keto friendly alternatives, that work great in conjunction with one another. Trust us, these two flours will make THE best gluten free and sugar free low carb biscotti!
If you are looking for a good coconut flour we recommend this one. As for almond flour we’ve found Costco to have one of the best deals for a 1lb bag. If you are not a Costco shopper Amazon does still carry a variety of almond flours as well.
Keto Almond Flour Cookies For The Win!
If low carb gluten free treats are your jam we’ve got you covered. Almond flour makes some of the best keto cookies out there! Recently. I found out I was misdiagnosed one and a half years ago with a tree nut allergy. I had been missing out on some of my now favorite cookies, like our chewy chocolate chip cookies, pecan shortbread cookies and even our low carb snicker-doodle recipe. You better believe I will be making all three of these recipes this holiday season!
Personalizing Keto Biscotti
There are many ways to spice up and create your ideal biscotti. We love adding in creative mix -ins for a unique flavor profile. Some low carb addition ideas are:
- Chocolate Chips – Sugar free chocolate chips make a great addition to these biscottis. One of the best ways to include them is, chopping up chocolate chips or a bar of keto chocolate. Then you have something almost like chocolate chunks which melt beautifully in keto recipes.
- Almond Extract – If you want an extra almond-y flavor, sub almond extract for the vanilla extract. It does have a strong flavor, but if you like almond extract in cakes and muffins you’re sure to love it in these biscottis.
- Macadamia and “White Chocolate”- There are now many brands that make low carb white chocolates which are perfect for baking in keto recipes. Chopping macadamia nuts small enough and mixing them into the batter with white chocolate will really be a delicious treat!
- Sliced Almonds – If you prefer a bigger piece than just chopped almonds try sliced almonds. They add a nice crunch while still being thin and delicate(AKA easy to slice through). Dip half the biscotti in keto chocolate after it has cooled and you have an extra delicious treat!
Whatever mix-ins you chose to use, make sure they are chopped quite small so that there is no problems slicing through the biscotti and having it break.
Chocolate Dipped Biscotti
A great way to add some extra flare to biscotti is by dipping them in chocolate. Doing a halfway dip or drizzle adds an extra layer of richness. For this recipe we love dark chocolate and almonds as a half dip pair, but you can use anything from white chocolate to dark chocolate. So how to go about dipping?
- Make sure your biscotti is COMPLETELY cooled. If you don’t wait it will break while dipping.
- Begin by melting a 1/2 C of sugar free chocolate chips or a bar of chocolate in a mug. I do this in the microwave and add in about 1tbsp of butter while it’s melting. Melt slowly stirring frequently because chocolate burns very quickly. The key is taking it out and continuing to stir BEFORE the chips have completely melted. The residual heat will continue to melt them.
- Now’s the fun part! Carefully dip your biscotti into the mug of melted chocolate and swirl slowly so that the chocolate reaches half way up the biscotti. Place onto a baking sheet lined with parchment paper and allow 15-20 minutes for the chocolate to set in the fridge or 30-40 on the counter.
- Alternatively for an easier processes follow the steps above and drizzle on top instead. Still, make sure that there is parchment or wax paper underneath so they don’t stick.
Making Keto Biscotti
While this recipe takes a little more work than some it is 100% worth your time. Easy to make recipes are fun, but ones that take a little extra time make the most delicious treats. This great recipe will take you back to traditional biscotti and fresh espresso. So grab your chefs hat and let’s get on to baking.
Let’s talk about what makes these biscottis so darn good! Like any delicious treat, these biscottis start with high quality ingredients to develop rich flavors and a strong crunch.
- 1 cup almonds, raw– We will be chopping these finely in order to create a nice nutty bite. If you don’t want the extra almonds or just want to try another recipe, take a shot at some different mix-ins like chocolate, macadamia nuts, or sliced almonds (NOT slivered they are too big/thick still).
- 1 1/3 cup almond flour– In this recipe we used finely milled almond flour as it has a lighter and powdery-er consistency. Almond meal is a little too big in grain size and could prevent the biscotti from properly compacting
- 2 tbsp ground golden flaxseed meal– Flaxseed meal provides a nice warm and golden flavor which adds lovely depth to this recipe
- 3 tbsp coconut flour– Just like almond flour this ingredient is crucial. It will help to thicken and bind the biscotti
- 1.5 tsp baking powder
- 1/2 tsp Pink Himalayan Salt– Himalayan salt brings out the sweetness of recipes without being overly refined and causing an increase in blood pressure
- 1 cup erythritol– Erythritol is a keto friendly sweetener that acts as the sugar replacement in this recipe.
- 25 drops liquid stevia– We prefer to use a mix of stevia and erythritol as they balance each other out well, without causing stomach distress
- 2 large eggs
- 1/2 cup butter, melted– If you can, we recommend grass fed butter like kerrygold. It has a nice golden color with richer flavor that really shines through in the recipe
- 1 tsp vanilla extract– Don’t skimp on vanilla. Even though it doesn’t seem like much, a little bit of vanilla adds a nice bit of extra flavor and sweet notes.
Preheat the oven to 350F. Then Line a baking sheet with parchment paper or a silpat liner (Large baking sheets work best). We love silpat mats because they provide a non -stick surface without any waste. Next we want to toast the almonds. Spread them on a separate baking sheet and toast in the oven for about 10-12 minutes. Once baked, remove from oven and let cool. Once they are cooled you can chop and set them aside.
Mixing it Up
In a medium bowl, whisk together the dry ingredients. You’ll need the two flours, flaxseed, baking powder, a pinch of salt, and erythritol. Next, In a separate bowl whisk together the eggs, stevia, melted butter and vanilla extract using a hand mixer. Add in the dry mixture combining until fully incorporated. Fold in the cooled, chopped almonds and allow the batter to sit for 5 minutes. By letting it sit we allow time for the coconut flour to absorb some of the moisture and create a more structured dough.
To get the dough ready for baking begin by dividing it in half. Place halves side by side on the lined large cookie sheet, leaving a few inches between (dough will spread out when cooked). Form each half into a log shape. Bake for approximately 30 minutes or until golden brown in color and firm. Let the “cookie base” cool for 20 minutes. Then, using a serrated knife, CAREFULLY slice the “loaf” into ½-inch thick slices. You do not want to snap them in half so cut very carefully.
Baking Round 2
It’s the final stretch! Place the slices, cut side down, on the baking sheet again and bake for another 15 – 20 minutes. Be careful when you are moving the cut cookies back on to the cookie sheet, they can break easily. If you cut them on the sheet, still flip carefully. Once done and lightly browned, remove them from the oven and allow to cool. Leaving on the baking sheet for 10 minutes, then moving to a wire rack to cool completely. The longer they cool the crispier they will get.
Keto Biscotti Storage
This delicious low carb gluten free biscotti is best stored in an air tight zip lock bag on your counter. If you’ve ever wondered how to make the perfect low carb biscotti now you know! So go ahead eat one or two…. or maybe the whole batch. On second thought… You may want to lock away the leftovers. Good luck!
How Long do Keto Biscotti Last?
If you want to make this recipe for breakfast all week, go ahead! They will last about 1 week if kept in the right conditions. That means airtight containers and on the counter. This way moisture won’t get in and start to make them lose their crunch. If they do start to lose their crunch it’s not a huge deal since they will still taste delicious, but you can try re-toasting in the oven for a few minutes to help.
Holiday Keto Biscotti
This recipe is a must have for Thanksgiving and Christmas! They are flavorful, pair perfectly with a cup of coffee in the morning or after dinner, and the best part, they are low carb! Indulging during the holiday season doesn’t mean you have to break away from you healthy lifestyle. We’ve created an easy Keto Biscotti recipe so you can have your biscotti and eat it too 🙂
Recipe can be quickly added to MyFitnessPal – Search “KetoConnect – Keto Biscotti”
- Preheat the oven to 350F. Line a large baking tray with parchment paper or a silpat liner.
- Spread almonds on a baking sheet and toast in oven for about 10-12 minutes. When baked, remove from oven, chop, and set aside.
- In a medium bowl, whisk together the almond flour, flaxseed, coconut flour, baking powder, salt, and erythritol.
- In a separate bowl, whisk eggs, stevia, melted butter and extract using a hand mixer. Add in the dry mixture and combine until fully incorporated.
- Fold in cooled, chopped almonds. Allow batter to sit for 5 minutes (to allow to coconut flour to absorb some of the moisture).
- Divide dough into half. Place halves side by side on a large cookie sheet, leaving a few inches between (dough will spread out when cooked). Form each half into a log shape.
- Bake for approximately 30 minutes or until golden brown in color and firm. Let cool for 20 minutes. Using a serrated knife, cut into ½-inch thick slices.
- Place cookies, cut side down, on the baking sheet and bake for another 15 – 20 minutes. Be careful when you are moving the cut cookies to the cookie sheet because they break easily.
- Remove from oven and cool on the baking sheet for 10 minutes, then move to a wire rack to cool completely. The longer they cool the crispier they will get.
- Best stored in an air tight zip top bag on your counter top. Enjoy!
Serving Size: 1 Biscotti