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 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.
Ingredients:
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.
Getting Started
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.
Baking
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”

Keto Biscotti
Ingredients:
- 1 cup almonds, raw
- 1 1/3 cup almond flour
- 2 tbsp ground golden flaxseed meal
- 3 tbsp coconut flour
- 1.5 tsp baking powder
- 1/2 tsp Pink Himalayan Salt
- 1 cup Low Carb Sugar Substitute
- 25 drops liquid stevia
- 2 large eggs
- 1/2 cup butter, melted
- 1 tsp vanilla extract
Instructions:
- 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!
Notes
Serving Size: 1 Biscotti
Written by

Megha Barot
Megha has always been a passionate cook, but she took this to a new level after starting her keo journey in 2015. She loves creating new recipes and producing educational content for KetoConnect, which she co-founded in 2016 with Matt. Her passion for healthy eating and personal development continues to thrive. She's the proud mom of two awesome kids.
Taste great! The first bake in the log calls for 30 mins but mine were completely brown after 15 mins so had to cut that part short – maybe made the logs too thin? I found the tricky part in cutting the biscotti was I would hit an almond and the piece would fall apart, so maybe I left almonds too large in chopping them.
Maybe, but every oven is different. A really sharp knife would help when cutting too!
Hi guys, I have to say your recipes are really nice. I have done the biscotti’s and they are awesome. To the point my older sister took the recipe from me and has made it multiple times. I have gone from initially 339 pounds to 165 lbs. I started the keto diet about 3 months that’s when I started to see my weight really come down I love being on this diet. I follow Dr.Berg and Thomas DeLaeur and Dr Kerry. Also Keto for real life people. Love the recipes and have created a couple of my own already. Love to create recipes. Now trying to make all my families favorite converted to keto. It is fun. Keep doing what you are doing. God Blessed
WOW! Congrats!
I’m going to give these a try with swerve and add some cranberries and almond extract too. I love biscotti and usually make many types during the holidays. I’ve been searching for a keto recipe.
yum!
These were fantastic, only thing I would change is the amount of erythritol the cooling sensation doesn’t bother me but it might for some. Also a great recipe to use for Amaretti
These were a big failure! Mine browned after about 15 minutes in the oven, then were so crumbly they all pretty much disintegrated when I cut them. What went wrong? I cooked on parchment instead of Silpat. Could that be it?
No, I am not sure what went wrong. They are very fragile and they may have overcooked slightly. They also need to cool before you cut into them or they will just be soft.
As a fellow Italian I’m always looking for ways to enjoy my italian favorites alla keto. Thanks so much for this recipe! I made them tonight and have to agree they are a bit too sweet. I used Lakanto monk fruit sweetener (which is mostly erythritol) but only 3/4c plus the 20 drops of stevia and still too sweet. Next time I will only use 1/2 of the monk fruit sweetener and no stevia to see if it helps. I did add the almond extract and it adds so much more almondy goodness!
Thanks again for a great keto version of an Italian classic!
Ciao!
P.S. biscotti is already plural so no need to add the ‘s’ at the end 😉 what does biscotti mean again?? lol
M and M,
I am really missing crunchy crutons on my salads. I was thinking of making the biscotti recipe savory and cutting them into cruton-sized bits. Any suggestions?
Thanks, Marty
That might work, or you can make our bread recipe and use that for croutons. Also, you can add nuts, seeds, or dried cheese like ParmCrisps or Moon Cheese.
the recipe called for vanilla extract should I have used almond extract?
You can use either. Almond extract is the traditional italian ingredient.
I made these last night and they turned out great! As I read through the recipe I felt like the erythritol amount seemed like a lot. I was afraid they would be to sweet for me. I decided to use 1/2 cup of the erythritol and 25 drops of stevia. They came out really good. I felt they were sweet enough while my hubby who is not religiously sticking to Keto said they could be sweeter for him. They were crunchy but not hard. We both are really liking this recipe and I’m excited to use this recipe again. Next time I think I will add some Dutch chocolate cocao powder! Thank you!,
Has anyone come up with a quick recipe we can use to have a chocolate drizzle on these?
I would just melt some 100% unsweetened bakers chocolate with a tiny bit of coconut oil and a touch of sweetener (powdered erythritol or stevia or monk fruit).
Followed to a T, they were very difficult to cut without them falling apart, but they taste delicious anyway. *use almond extract in place of vanilla if you like your biscotti to have that almind flavor!
This is an excellent recipe. I made it as noted except for using sliced toasted almonds as I didn’t have any whole, but they were spot on for flavor and consistency.
Next time I’ll adjust the initial cooking time for my oven and reduce the temp and bake a little longer in the second bake (my oven browned them a little too much initially). And I’m going to use some flavored protein powder (chocolate espresso, without any carbs or some chocolate hazelnut extract I just got) and I’m going to give making keto Nutella a go to use as a topping.
Thank you for this excellent recipe.
Hi,
Just wondering if I can use monk fruit and skip liquid stevia? I don’t like the taste. Anxious to try this. Looks delicious. I’m new to Keto baking so any help you have is welcome.
Thanks
Jennifer
Yes, but you might need more monk fruit. Use our sweetener conversion chart.
I made this but am I the only one that thinks it’s way too sweet? I only used 1 cup of erythritol I didnt add any stevia but holy cow I can barely eat one its soo sweet is there a way to make it with half the erythritol or less? I’m wondering if that will mess with the texture.
Sorry about that, next time you can add less to your liking. It might change the texture a little, it might make it softer, but I am not sure.
I prefer less sweetener. The first time I made it less sweet, they came out soft. Both times I made them they were a little too browned. So this time I did the 2nd bake at 350 F for 7 minutes and then opened the oven to cool it some and baked for another 12 minutes at 180 F. The longer they sit on the cooling rack the crunchier they become.
Next time I’m going to try my 2nd bake at 250 or 275 for around 20-30 minutes. I perfect it more every time I make them. This is my favorite recipe. 🙂
I was so excited to find a biscotti recipe but what a dissapointment when I cut the log and it got all crumble…so sad. I followed instructions exactly. What could have happened? I am very sad
You have to let it cool and be VERY gentle. It might crumble if you knife isn’t sharp enough
I make this recipe quite often. I actually keep this page up on my phone all the time.
I prefer less sweetener (almost by half) but it’s a truly fabulous recipe. And it is sooooooo easy!!
I invested in a very high quality bread knife to ensure its sharp. My other bread knives are so-so at best. I also use the flat side of the knife to slide under the cut biscotti to move them from the cutting board into the Silpat before the 2nd bake, flipping each on its side by tipping the knife. No more breaking!
Thank you so much for this recipe. I’ve been keto for one year and this is the first time I’ve had anything like this. Now I eat maybe three a week. And hubby who is also on keto LOVES them. They are life-changing for me. Truly.
juliarubin65@gmail.com
Hi Matt – I haven’t commented before, but I love and appreciate you and Megha – the two of you really helped motivate me and meet with success as I started the Keto way of living. (I have your book and it, along with Cravable Keto, has been the primary basis for my diet for the last four months). Anyway, I had to comment because I am an Italian gal who is “known” for (in my bubble of friends, family and cohorts) my biscotti! I usually give it as gifts for all occasions – birthdays, anniversaries, baby births to celebrate! Also, failed exams, breakups, deaths, any means of catastrophe or failure – to console – it has been known to cure all ills! So, it has been one of the hardest things for me to give up – and for my family and friends too. I will try your recipe – and if I find it an acceptable substitute, I can continue to bake my traditional flour-and-sugar-and-oil-laden biscotti for friends and family and satiate my own craving with your keto-friendly version. 🙂
TIP: One thing I do with my version is to sprinkle the cookies with cinnamon-sugar before baking the second time (I’ll try it with cinnamon erythritol).
Anyway – thanks so much to both of you for your entertaining and resourceful videos.
Good idea with the cinnamon sugar 🙂 yum!
Hello! Can’t wait to try this recipe 😀 just wondering though, is 1 biscotti one of the long ones or one of the short ones?
The serving size is 25, so if that is how many you ended up with, one of those is a serving. If you made more or less, just adjust the nutrition by multiplying by 25, then dividing by how many biscotti you made.
Oh my gosh, you just saved my Chrismas! Through doing Keto I realized I am gluten intollerant and can’t even have a cheat day on Christmas if I wanted to. I am so going to bake myself up some Keto Biscotti. I am Italian too, so Biscotti made an appearance every Christmas. It’s usually my breakfast on Christmas 😉
Just made these and for a first attempt i think they’re fabulous. Crunchy as can be and totally delicious.
Had a bit of trouble cutting them nicely but as you said, they are rustic.
I ate a quite a few “ends” before the second bake because “how’re you gonna resist” ?
Thank you for sharing thisfabulous and easy recipe
Husband is lactose…can I use coconut oil instead of butter??
Slammed this one out of the park! I baked biscottis after watching this, and used orange extract and mini chocolate chips instead of almonds. If you try this with the mini chips (Enjoy, which doesn’t contain soy but may bust you out of keto) I suggest reducing the Swerve because it’s a bit too sweet.