Keto biscotti has a light almond flavor and can be enjoyed plain or dressed up, dipped in chocolate and topped with sliced almonds. Although this is a low-carb version of traditional biscotti, this crunchy cookie still tastes like the real thing! It's the perfect tasty treat to satisfy your sweet tooth.
Whether your cup of coffee is begging for a sweet companion or you need something tasty to serve during the holiday season, this low carb almond flour biscotti is the sweet treat you can count on.
Its crunchy texture and classic almond flavor give this recipe an authentic taste, making it hard to believe it's low carb!
I've been testing this low-carb biscotti recipe for the last couple of weeks and in the process, I've discovered a love for homemade biscotti.
It's crisp and nutty and not overly sweet, which makes it a great mid-day snack with a hot cup of coffee.
I initially tried this recipe with melted butter, and while it works great, I found that melted coconut oil creates the best biscotti texture- a cookie that is extra crisp and crunchy!
Making your own biscotti cookies may seem intimidating, but these almond flour biscotti cookies are actually quite simple (and fun!) to prepare.
You basically mix your cookie dough, shape it into one flat log, bake, freeze, cut, bake again, and voila! Deliciously crisp cookies that are ready for dunking.
why this recipe works
It's not always easy to find low-carb dessert options to love as much as the real thing. Biscotti is usually made with traditional flour and sugar, which is a big no-no for those following a low-carb lifestyle.
However, by using almond flour instead of wheat flour and monkfruit sweetener as a sugar substitute, this recipe becomes a total keto-friendly indulgence!
The texture of biscotti comes from baking the cookie dough twice, creating the perfect crunchy Italian cookie.
I made this almond biscotti recipe even more decadent by dipping my cookies in espresso-infused melted chocolate and sprinkling them with chopped almonds.
You can try these toppings or do your own thing if you'd like! There are so many ways to get creative and make this keto biscotti recipe your own tasty creation.
If it's your first time making biscotti, don't be intimidated. This recipe is straightforward and easy to follow, making it a great option for beginner bakers.
It's also a fun activity to do with family or friends- yes, even little bakers- especially during the holiday season.
My keto biscotti is:
- A great way to enjoy a classic dessert on a gluten-free, grain-free, keto and low-carb diet.
- Absolutely phenomenal with hot coffee or tea!
- Easily customizable with so many fun toppings to choose from.
- Simple enough for bakers of all skill levels.
- A basic recipe that'll give you the perfect biscotti cookie texture!
ingredients for almond flour biscotti
Here's what you'll need to make this delicious low carb biscotti:
- Coconut oil. I used coconut oil in this recipe because I found that it crisps up better than melted butter and keeps these dairy free.
- Granulated monkfruit sweetener. A great low-carb, zero-sugar sweetener that adds the perfect amount of sweetness to these cookies. Use golden monkfruit if you can.
- Almond extract and vanilla extract. Two ingredients that give these Italian-inspired cookies their classic flavor.
- Egg. A necessary binder to keep all these ingredients together.
- Blanched almond flour. This finely ground flour is made from just one ingredient - almonds, with skins removed! It gives the biscotti its authentic crunch and nutty flavor.
- Baking powder. For a tiny amount of leavening. Use a gluten-free and aluminum-free baking powder whenever possible.
- Sliced almonds. These add a nice crunch and toasty flavor to the biscotti cookies. It can also be used as a garnish.
- Keto-friendly chocolate chips (optional). For a little extra indulgence, dip the biscotti in melted chocolate!
- Instant espresso powder (optional). This adds a subtle coffee flavor to the melted chocolate.
Coconut oil substitute: If you don't have coconut oil on hand, melted butter would taste just as delicious.
Keto-friendly chocolate chip substitute: You could also use chopped dark chocolate (I like Lily’s or Hu Kitchen) or even sugar-free white chocolate chips instead!
Topping Ideas: Feel free to experiment with add-ins like chopped pistachios, pecans, chocolate, or a splash of maple extract! Even a light sprinkle of sea salt on top of the chocolate brings out all the flavors and adds a nice finishing touch.
a delicious keto biscotti
This keto almond biscotti recipe is perfect as a homemade gift for friends and family or simply to treat yourself!
It's a great option for those following a keto or low-carb diet, but it's also delicious enough for anyone to enjoy. You really can't beat a dessert that's easy to make and even easier to love!
Here's a look at the steps but be sure to scroll to the bottom of the page to view the full recipe card.
In a large bowl, combine the melted coconut oil and monk fruit sweetener. Mix with an electric mixer until well combined. Then mix in the vanilla, almond extract, and egg.
Next, add the dry ingredients to the mixing bowl. Mix until a thick biscotti dough forms. When nice and doughy, fold in the sliced almonds.
Tip the dough out onto the prepared baking sheet and shape it into one wide log. Bake for 18-20 minutes or until the edges appear slightly golden brown.
Let it cool for at least 30 minutes, then place the entire piece of biscotti in the freezer for 1 hour. Place it on a cutting board and use an extra sharp knife to cut the biscotti into ½-inch to ¾-inch wide pieces.
Place the biscotti pieces on their sides on the baking sheet and bake for 30 minutes at 250°F.
Remove from the oven and let them cool completely. If dipping in chocolate, melt the chocolate and dunk each piece. Set on a wire rack or plate and sprinkle with chopped sliced almonds.
To let the melted chocolate harden quickly, place the dipped biscotti pieces in the refrigerator for 15-20 minutes.
tips for the best results
- It’s important to let the biscotti cookies cool completely before slicing it and baking it the second time. They will slice easier once they’re cool/frozen. If you skip this step, the dough is more likely to crumble when you cut it. I use a large, extra sharp knife. I found that a serrated knife actually creates more crumbs when slicing the cookies.
- On the second bake, make sure your oven temp is no higher than 250°F. When the cookies are done baking, they may still feel slightly soft to the touch, but they will harden and become crisp as they cool.
- I have only tried this recipe with granulated monk fruit sweetener, and the erythritol in it helps ensure a crisp, twice-baked cookie. If you try it with a different type of keto-friendly sweetener, let me know in the comments how it works out!
- You can store these in an airtight container at room temperature, but since almond flour baked goods tend to soften over time, I like to store these on a plate covered with a clean dish towel so they don't lose their crispness. They will keep well up to 7 days.
- Roasted, whole almonds (chopped) also work out great as the mix-in and topping but make sure they're chopped into extra small bits.
This keto biscotti recipe was made to be enjoyed with other sweet n' cozy treats. This Keto Pumpkin Spice Creamer is perfect for your fall-inspired morning coffee, especially with keto biscotti dunked in. You also got to try it with this Keto Eggnog, Iced Macha Milk Tea, or my Keto Hot Chocolate Recipe!
you might also love
- These Almond Flour Peanut Butter Cookies are a must-try for all peanut butter lovers out there! The combination of creamy peanut butter and almond flour creates a deliciously nutty base, perfect for satisfying any cravings. Not only that, but these cookies are also low-carb, gluten-free, and grain-free – making them a great option for those with dietary restrictions or simply looking to make healthier choices.
- Soft, chewy, and full of nutty flavor - these Keto Almond Butter Cookies are the ideal treat for anyone following a low-carb or keto diet. The combination of creamy almond butter, dark chocolate chunks, and sea salt flakes make these cookies a true delight to eat.
- These Almond Flour Pumpkin Muffins are the perfect fall treat. Made with just one bowl, they are quick and easy to make, perfect for a busy morning or an on-the-go snack. They're delicious, filling, and hearty, with just the right amount of sweetness and warm pumpkin spice.
- Keto Chocolate Zucchini Bread is the perfect treat for those following a keto diet or looking to reduce their sugar intake. Not only is it low in carbs and high in healthy fats, but it's also packed with nutritious zucchini which adds moisture and a subtle sweetness to this decadent chocolate bread.
- ¼ cup coconut oil, melted and cooled
- ½ cup granulated monkfruit sweetener, preferably golden (105g)
- 2 teaspoons pure vanilla extract
- ¾ teaspoon almond extract
- 1 egg, at room temperature
- 2 cups blanched almond flour (175g)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup sliced almonds, chopped (plus more for topping biscotti)
- ½ cup keto-friendly chocolate chips or chopped dark chocolate (I like Lily’s or Hu Kitchen)
- ½ teaspoon instant espresso powder (optional)
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the melted coconut oil and monk fruit sweetener. Mix (with an electric mixer) until well combined. Add the vanilla extract, almond extract and egg and mix well.
- Add the almond flour, baking powder, and salt to the mixing bowl. Mix until a thick biscotti dough forms.
- Use a spatula to fold in the sliced almonds.
- Tip the dough out onto the prepared baking sheet and use your hands to shape it into one wide log, about 9-12 inches long and 5-6 inches wide.
- Bake for 18-20 minutes at 350°F or until the edges appear slightly golden.
- Remove from the oven and let it cool for at least 30 minutes at room temperature, then place the entire piece of biscotti in the freezer for 1 hour.
- Preheat your oven to 250°F for the second bake.
- Remove the biscotti from the freezer and place the entire piece on a cutting board. Use an extra sharp knife to cut the biscotti crosswise, at a diaganol (if desired), into ½-inch to ¾-inch wide pieces.
- Gently place each biscotti cookie on its side on the baking sheet. Bake for 30 minutes at 250°F (no higher).
- Remove from the oven and let them cool completely on the cookie sheet.
- To dip in chocolate: place the chocolate chips in a microwave-safe bowl and heat in 15-second bursts in the microwave, stirring in between, until all the chocolate has melted. Use a whisk to stir in the espresso powder, if using. Dunk each piece of cooled biscotti into the melted chocolate (you can dunk just one end or do the entire tops of each cookie) and sprinkle it with the extra chopped sliced almonds. Set the biscotti on a wire rack to let the chocolate set. You can also let it chill in the fridge or freezer to harden quickly.
Nutrition Information:Yield: 15 Serving Size: 1
Amount Per Serving: Calories: 141Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 12mgSodium: 83mgCarbohydrates: 5gNet Carbohydrates: 3gFiber: 2gSugar: 2gProtein: 4g
This nutritional information is approximate and is provided for convenience as a courtesy.