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, 1/4 tsp crushed cardamom and 1/8 tsp nutmeg. 1/4 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 1/4 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!
Extra Crispy Keto Biscotti
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- 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.
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