This keto biscotti recipe is a sweet, crunchy Italian cookie that goes perfectly with coffee or tea. It’s easy to make and very delicious.
This Keto Almond Biscotti recipe makes 20 servings. One serving is one slice of biscotti and has 2g net carbs.
Store keto biscotti in an airtight container in the pantry for up to 1 week. The unsliced loaf can be frozen for up to 3 months, then sliced and baked as needed.
Ingredients
- 9 ounces of Almond Flour
- 1 cup of Almonds, whole, skin on
- ½ cup of Erythritol
- 1 ½ teaspoon of Baking Powder
- ¼ teaspoon of Xanthan Gum
- Pinch of Salt
- 3 large Eggs
- 1 tablespoon of Unsalted Butter, melted
- 2 teaspoons of Vanilla Essence
How to Make Keto Biscotti
- Preheat oven to 180C/355F. Line a cookie sheet with parchment paper and set it aside.
- Add the almond flour, almonds, erythritol, baking powder, xanthan gum, and salt in a mixing bowl. Mix well.
- Add the eggs, butter, and vanilla and mix into a sticky dough.
- Form the dough into a rectangle about 2.5cm/1in thick.
- Bake for 20-30 minutes until lightly browned and firm to the touch.
- Leave to cool completely.
- Reduce oven temperature to 150C/300F. Line a new cookie sheet with parchment paper.
- Carefully slice the loaf into thin slices. You should get around 20 slices. If your loaf is crumbling, it may be too warm. Place in the freezer for 30 minutes before slicing.
- Place the slices onto the cookie sheet and bake for 20-25 minutes, until the slices are browned and crispy.
- Leave to cool completely before enjoying.
Keto Biscotti
This Keto Biscotti recipe is a sweet, crunchy Italian cookie that goes perfectly with coffee or tea. It’s easy to make and very delicious.
Rate it
Print Pin Share EmailServings: 20 servings
Calories: 132kcal
Unit Conversion
Equipment
- Cookie Sheet
Ingredients
- 9 ounces Almond Flour
- 1 cup Almonds whole, skin on
- ½ cup Erythritol
- 1 ½ teaspoons Baking Powder
- ¼ teaspoon Xanthan Gum
- Pinch Salt
- 3 large Eggs
- 1 tablespoon Unsalted Butter melted
- 2 teaspoons Vanilla Essence
Instructions
- Preheat oven to 180C/355F. Line a cookie sheet with parchment paper and set aside.
- In a mixing bowl, add the almond flour, almonds, erythritol, baking powder, xanthan gum, and salt. Mix well.9 ounces Almond Flour, 1 cup Almonds, ½ cup Erythritol, 1 ½ teaspoons Baking Powder, ¼ teaspoon Xanthan Gum, Pinch Salt
- Add the eggs, butter, and vanilla and mix into a sticky dough.3 large Eggs, 1 tablespoon Unsalted Butter, 2 teaspoons Vanilla Essence
- Form the dough into a rectangle about 2.5cm/1in thick.
- Bake for 20-30 minutes until lightly browned and firm to the touch.
- Leave to cool completely.
- Reduce oven temperature to 150C/300F. Line a new cookie sheet with parchment paper.
- Carefully slice the loaf into thin slices, you should get around 20 slices. If your loaf is crumbling it may be too warm, place in the freezer for 30 minutes before slicing.
- Place the slices onto the cookie sheet and bake for 20-25 minutes, until the slices are browned and crispy.
- Leave to cool completely before enjoying.
Video
Keto Almond Biscotti Recipe – Low Carb Italian Cookies – 2g Net Carbs (Easy Bake)
Notes
STORING: Store keto biscotti in an airtight container in the pantry for up to 1 week. The unsliced loaf can be frozen for up to 3 months, then sliced and baked as needed.
Nutrition
Serving: 1biscotti | Calories: 132kcal | Carbohydrates: 4g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 33mg | Sodium: 14mg | Potassium: 92mg | Fiber: 2g | Sugar: 1g | Vitamin A: 63IU | Calcium: 63mg | Iron: 1mg
Made this recipe?Tag me at @myketokitchen
Looking for more delicious sweet Keto Snacks? try our;
To make a larger batch of this Keto Almond Biscotti recipe, adjust the servings above in the recipe card
I love these. (I have also added flax seed to add fiber).
I am away from home and want to make a batch. Can someone give me an approx (cup) almond flour amount for 9oz weight?
Thinking it’s not 1 cup + 1oz with a measuring cup…
Hi Irene,
I’m so glad that you like them!
Almond flour is a lot lighter than regular flour (which the 8oz cup is based on), so it will be around 2 1/2 to 3 cups depending on how you fill your cups (spooning, scooping, packing).
Oh. My. Goodness. These are amazing! I just made it for my fourth time and everyone loves them. I’m so glad that I don’t have to lower my expectations for like I do for everything else on keto, lol. I do cut up the whole almonds in half so it’s easier to cut them. Thank you so much for this magnificent recipe!!
Thank you for your kind words, Nicole!