Keto Almond Flour Biscotti (3.2g Net Carbs)

These Keto Biscotti with Almond Flour have a delicious crunchy texture, almond chunks, 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.

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A biscotti is a double-baked cookie with an oblong shape. It’s dry, crunchy, and sometimes half-dipped into melted chocolate to create a chocolate shell. The classic 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!

Ingredients and Substitutions

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 – to make the dough a bit airy.
• Egg – This recipe needs one 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 – for more flavor.
• Almond Extract – to boost the almond taste.

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.

Combine the sweetener with butter, almond and vanilla extract.

Combine the dry ingredients in another bowl and add the egg and butter mixture.

Stir the dough until it’s well combined and add the chopped almonds.

Form a rectangular log of dough by wrap it in parchment paper and forming it with your hands.

Remove the top parchment paper and transfer the dough to a baking sheet.

Pre-cut the dough into 12 slices and bake it a first time for 20 minutes 325°F (160°C).

Let the biscotti cool down for 20 minutes before slice them.

Flip them on their side and bake them again at for 10 minutes at 300°F (150°C).

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.

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:

Keto Snowball Cookies

Coconut Flour Shortbread Cookies

Keto Butter Cookies

Keto Sugar Cookies

Did You Like This Recipe?

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Keto Biscotti with Almond Flour

3.2gNet Carbs

These Keto Biscotti with Almond Flour have a delicious crunchy texture, almond chunks, 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.

Author: Carine Claudepierre

Prep: 10 minutes mins

Cook: 40 minutes mins

cool time 20 minutes mins

Total: 1 hour hr 10 minutes mins

Yield: 12 biscotti

Serving Size: 1 biscotti (without chocolate)

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4.67 from 172 votes

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Ingredients

US Customary – Metric

• ▢ 2 cups Almond Flour packed, ultra-fine
• ▢ 1 teaspoon Psyllium Husk or 1/2 teaspoon of Xanthan gum (this make the dough less fragile)
• ▢ ⅓ cup Granulated 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 the 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, and salt.
• In another bowl, whisk the egg with melted butter, almond extract, and vanilla extract.
• Pour the liquid into the dry ingredients bowl, and 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 the biscotti for 20-25 minutes at 325°F (160°C) until firm on top and they start 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 the 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 of 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 and 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 Ziploc bags and thaw at room temperature the day before eating.

Tools

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NutritionServing Size: 1 biscotti (without chocolate)

Yield: 12 biscotti

Nutrition

Serving: 1 biscotti (without chocolate)Calories: 189.6 kcal (9%)Carbohydrates: 6.5 g (2%)Fiber: 3.3 g (14%)Net Carbs: 3.2 gProtein: 5.7 g (11%)Fat: 17.1 g (26%)Saturated Fat: 4.9 g (31%)Cholesterol: 15.5 mg (5%)Sodium: 89.8 mg (4%)Potassium: 47.8 mg (1%)Sugar: 1 g (1%)Vitamin A: 22.5 IUCalcium: 79.3 mg (8%)Iron: 1 mg (6%)