Wonderfully crisp and crunchy and brimming with nutty flavour, these Keto biscotti are the perfect partner for a hot cup of tea or coffee at any time of year. 
Biscotti, also known as cantucci, are twice-baked, oblong Italian almond biscuits that were created in the city of Prato. While some people associate them with the holiday season and Christmas, they're traditionally enjoyed all year round.
The word biscotto actually originates from the medieval word "biscoctus", which means "twice cooked". This rendered the cookies extra dry and crunchy and they could be stored for long periods of time.
Traditionally, biscotti are made with flour, sugar, eggs and almonds or pine nuts. To lower the carb count, my Keto biscotti contain almond flour as a main ingredient. I also replaced the sugar with granulated erythritol.
A quick word about almond flour: I'm using ground almonds, which is equivalent to regular almond flour in the US. If you want to use super-fine almond flour, consider reducing the amount to 1 cup / 100g to prevent your dough from becoming too dry.
How to make Keto biscotti - step by step:
1.) Mix the dry ingredients in a bowl - almond flour, granulated erythritol, baking powder, nuts and the pinch of salt. Then add the wet ingredients - beaten egg and almond extract - and stir, then knead until a dough forms.
2.) Roll the dough into a log shape. Mine was 28 cm long. Flatten into an oblong biscotti shape - flat at the bottom, rounded at the top. Bake on the middle shelf for around 25-30 minutes until lightly browned.
5.) Remove from the oven and let cool completely. Then cut into biscotti with a serrated knife.
6.) Return to the oven for another 12-15 minutes to allow the biscotti to crisp up. Rotate the baking sheet if you notice that the biscuits at the back brown faster than the ones in the front.
Tips and Variations
Biscotti made with wheat flour can be rolled into a log and will spread into the oblong shape whilst in the oven. This does not happen with almond flour biscotti. Be sure to flatten your log into the desired shape!
Almond flour lacks gluten and is therefore more fragile. Use the sharpest serrated knife you own for cutting the log. Also, to prevent the cookies from breaking, I pressed the side of the cookie I was cutting against the log to stabilise it.
I used half pistachios and half pecans. But you can vary the nuts. Almonds, hazelnuts, pine nuts and pistachios can be used whole. If you're using large nuts such as walnuts or pecans, break them into slightly smaller pieces first so they don't stick out of your log.
I think it's the almond extract that makes the recipe taste special. But if you don't have it, vanilla extract or powdered vanilla bean also works.
Want more Christmas flavour? Try adding 1 tsp of orange extract or 1 tsp grated orange zest. Or add winter spices such as 1 tsp cinnamon, ¼ tsp crushed cardamom and ⅛ tsp nutmeg. ¼ cup of dried (unsweetened) cranberries would also work well!
Want to up the decadence factor? Consider dipping one end of the Keto biscotti in sugar free chocolate or drizzle melted dark chocolate (minimum 85% cocoa solids) over them. You could even add ¼ cup sugar free chocolate chips to the dough before baking.
Check out my other classic sugar free cookies:
- Keto Sugar Cookies
- The Ultimate Low Carb Chocolate Chip Cookies
- Keto Lemon Cookies
- Sugar Free Meringues
Tried this recipe? Give it a star rating below!
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Extra Crispy Keto Biscotti
from sugarfreelondoner.comNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
Ingredients
- 1 ¼ cup / 125g almond flour or ground almonds (reduce to 1 cup if using extra-fine almond flour)
- ½ cup / 60g pistachios and pecans almonds and hazelnuts also work
- ¼ cup / 50g granulated erythritol
- ¾ tsp baking powder
- pinch of sea salt
- 1 egg
- 1 tsp almond extract
Instructions
- Preheat the oven to 175 C / 350 Fahrenheit.
- Mix the dry ingredients in a bowl - almond flour, granulated erythritol, baking powder, whole pistachios, crushed pecans and the pinch of salt.
- Add the wet ingredients - beaten egg and almond extract - and stir, then knead until a dough forms.
- Roll the dough into a log shape. Mine was 28 cm long. Flatten into a biscotti shape.
- Bake on the middle shelf for around 25-30 minutes until lightly browned.
- Remove from the oven and let cool completely. The log will firm up. Then cut into biscotti with a serrated knife and lay down flat next to each other on the baking sheet.
- Reheat the oven to 175 C / 350 F and return to the oven for another 12-15 minutes to allow the biscotti to crisp up.
Video
Notes
Nutrition
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Lisa Cece says
Can you do it without any type of sugar?
Katrin Nürnberger says
I think it should work. You may need a little more almond flour to stick to the same wet dry ratio.
Anna says
Yes you can and freeze individually then take out as needed ant do the second bake then
Rebekah G says
I can't wait to try these. But I'm wondering about the amount of nuts.... Do you mean 1/2C each of pistachios and pecans or combined total? Thanks
Katrin Nürnberger says
I used 1/4 cup pistachios and 1/4 cup pecans. Basically, use 1/2 cup of any nuts you like.
Sarah, mom2seven says
These are perfect for my morning cup(s) of coffee! While I made them for myself, I ended up having to make a second *double* batch because all of the kiddos loved them as well. Thank you, Katrin, for providing such reliably delicious recipes! Your site has been the biggest help to me for staying low carb & sugar free. Now I'm off.... to make another double batch!
Katrin Nürnberger says
Haha, that sounds like a success all round!
Susan says
So easy and delicious! Thank you!
Ma. Jesusa says
If i have to use hazelnuts do i have to roast it?
Katrin Nürnberger says
Do you mean if you're using hazelnuts instead of the pistachios? You don't need to roast the hazelnuts.
Gina Sangiorgio says
What weight in normal sugar would you use as I don’t like xylitol etc and I would use normal wheat flour.
Katrin Nürnberger says
I use 1:1 sugar substitutes, so you would need to use the same amount of sugar. As for the wheat flour, you'd have to see if the same amount works. I think it would be a similar amount for sure.
Erin says
This recipe was so good but is it possible to slice these cookie first before baking? My knife is not very sharp so many of my cookies crumbled before I could bake them twice. Tastes delicious though!
Katrin Nürnberger says
Yes, that would probably work. I tried to follow the original recipe as closely as possible, hence the double baking method. The cookies would brown quicker from all sides though. It may be an idea to bake them at 160C instead of 180C to prevent over browning and giving them time to dry out properly from the inside as well.
Erica Davis says
I adore this recipe. My diet is low-carb AND low-fat, and this recipe satisfies both. Finally a good cookie I can eat. Thank you.
Freyda Black says
Could this recipe be made without any erythritol or other so-called natural sugar alternatives? I don't need the sweetness, just the right texture, but don't know how to adjust 4 the quarter cup less dry ingredient.
Katrin Nürnberger says
Of course, you could try. 1/4 cup is the same as 4 tablespoons. I would try using 2 additional tablespoons of nut flour and see if that's enough.
Kelly says
I LOVE this recipe. It is heavy rotation on my list of keto treats. It's easy to make and delicious. I use pistachios and sliced almonds. Soooo good!
Perla Vale says
These were fantastic. My mom used to make biscotti but since food restrictions haven't had in so long. I used only pistachios and added erythritol and cinnamon to the sliced biscotti before returning to the oven, just like my mom used to do.
Gigi says
I’d love to try making these with walnuts, vanilla extract, and a touch of anise extract or oil, just like the ones I grew up enjoying. Any suggestions to ensure success? I love your blog!!
Katrin Nürnberger says
That sounds delicious. As long as you stick to the same wet/dry ingredient ratio, this should be no problem!
Karen says
Will monk fruit with erythritol work in this recipe ?
Katrin Nürnberger says
Yes, if it's a 1:1 sugar alternative. I use erythritol / monk fruit sweeteners all the time.
Billie L Qualtrough says
Fantastic recipe. This is a wonderful treat.
Debbie says
Can I substite stevia?
Katrin Nürnberger says
Yes, that should work as well.
Maria says
Great recipe. I love it. Next time I will add a little bit more sugar otherwise it was absolutely delicious
Liz says
Is the temperature for fan or normal electric oven. Thank you.
Katrin Nürnberger says
I always use an electric oven.
Angela Haney says
These are delicious! Were your individual pieces about 6 cm long?
Katrin Nürnberger says
Yes, that sounds about right. Glad you like them!
Maggie says
I tried the recipe increaser and it doesn’t work! It says 2.5 c of almond flour weighs the same as 1.25 c! Oops! What is up with that
Katrin Nürnberger says
It's the tech - it can only convert the first numbers in the recipe, but not the second. That's why I have explained it in the recipe card 🙂
Dee Le Petit says
Loved these! so delicious and easy to make.. didn't last long in our household - Thanks Katrin
Tina Fisher says
Loved It!
Laura says
Excellent recipe for easy, delicious biscotti. Thank you!