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.
Ingredients
Traditionally, biscotti are made with flour, sugar, eggs and almonds or pine nuts. To lower the carb count, my keto biscotti contain almond flour. I also replaced the sugar with granulated erythritol.
Here are all the ingredients:
- Almond flour
- Sweetener
- Baking powder
- Sea salt
- Egg
- Almond extract
- Pistachios and pecans
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 by 1 tablespoon to prevent your dough from becoming dry.
Instructions
This section contains step by step instructions and photos that show how to make this recipe. See the recipe card for full information on ingredients and quantities.
1.) Mix the dry ingredients in a bowl - almond flour, granulated erythritol, baking powder, nuts and the pinch of salt.
2.) Add the wet ingredients - beaten egg and almond extract. Stir, then knead until a dough forms.
3.) Roll the dough into a log shape and place on a cookie sheet lined with parchment paper. Mine was 28 centimetres long.
4.) Flatten into an oblong biscotti shape - flat at the bottom, rounded at the top. Bake on the middle shelf for 25-30 minutes until lightly browned.
5.) Remove from the oven and let cool completely. Then cut into biscotti slices 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.
Top tips
Biscotti recipes 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.
FAQ
No. I recommend erythritol based sweeteners. Use either pure erythritol, or a monk fruit or stevia blend. They make the crunchiest cookies. Xylitol or allulose won't set as hard.
Butter is not an ingredient in traditional biscotti.
If you do, the cookie slices will brown more all over. To prevent this, you could try reducing the oven temperature and leave them in for longer.
Variations
Vary the nuts. I used half pistachios and half pecans. 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.
Vanilla extract. 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.
More Christmas flavor. Add 1 teaspoon of orange extract or 1 teaspoon grated orange zest. Or add winter spices such as 1 teaspoon cinnamon, ¼ teaspoon crushed cardamom and ⅛ teaspoon nutmeg. ¼ cup of sugar free dried cranberries would also work well!
Chocolate. Dip 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.
Storage
Low carb biscotti should be stored like any other cookie: In an airtight cookie jar. They stay fresh for several weeks.
You can also store them in the freezer for up to 3 months.
Related recipes
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Recipe
Extra Crispy Keto Biscotti
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
Ingredients
- 1 ¼ cup / 125g almond flour or ground almonds (reduce by 1 tablespoon if using extra-fine almond flour)
- ½ cup / 60g pistachios and pecans almonds and hazelnuts also work
- ¼ cup / 50g granulated erythritol
- ¾ teaspoon baking powder
- pinch of sea salt
- 1 egg
- 1 teaspoon almond extract
Instructions
- Preheat the oven to 180 C / 350 F electric or 160C / 320F fan.
- 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. See tips for slicing in the recipe notes.
- Reheat the oven to 180 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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Alix Singleton
Excellent recipe. No one knows any better and they last, in a jar, forever! Thanks so much for another excellent recipe
Bella
I can taste these just looking at you ‘snap’ one- yum! Could I sub maple sugar in here for the sweetener, add a touch of vanilla extract, and try walnuts? I’m a low-carb yet not strictly keto girl and want to attempt to pull off a version similar to my beloved grandmother’s recipe I once knew in childhood.
Katrin Nürnberger
Yes, that should work!