Keto Biscotti (Crispy, Nutty) – Sugar Free Londoner (2024)

Published: Dec 8, 2019 · Modified: Sep 29, 2023 by Katrin Nürnberger · This post may contain affiliate links · 140 Comments

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 - 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.
• Sweetener - 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.
• Baking powder
• Sea salt
• Egg - I used a large egg.
• Almond extract - In my opinion, almond extract is essential as it increases the almond flavor. Vanilla extract could be a substitute.
• Nuts - I used pistachios and pecans.

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

Step 1

Mix the dry ingredients in a bowl - almond flour, granulated erythritol, baking powder, nuts and the pinch of salt.

Step 2

Add the wet ingredients - beaten egg and almond extract. Stir, then knead until a dough forms.

Step 3

Roll the dough into a log shape and place it on a cookie sheet lined with parchment paper. Mine was 28 centimetres long.

Step 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.

Step 5

Remove from the oven and let cool completely. Then cut into biscotti slices with a serrated knife.

Step 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.

Recipe FAQs

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 melteddark 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.

More Keto Cookie Recipes

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