Easy Keto Almond Biscotti Recipe

Introduction

These easy keto almond biscotti are a perfect low-carb treat for anyone craving a crunchy, nutty snack. Made with almond flour and sweetened naturally, they’re delightful paired with coffee or tea. Plus, the sugar-free chocolate drizzle adds an indulgent touch without the carbs.

Ingredients

• 1.5 cups almond flour
• 0.25 cup ground golden flaxseed meal (or additional almond flour)
• 0.25 cup keto-friendly sweetener blend (erythritol or monk fruit blend)
• 2 tablespoons coconut flour
• 2 teaspoons unflavored gelatin powder
• 1 teaspoon baking powder
• 0.5 teaspoon salt
• 0.25 cup refined coconut oil (melted; choose refined or butter-flavored)
• 1 large egg yolk
• 1 teaspoon almond extract (vanilla extract works too)
• 0.33 cup chopped almonds
• 2-3 ounces sugar-free chocolate (melted)
• 2 tablespoons chopped almonds (for topping)

Instructions

1. Step 1: Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper for easy cleanup.
2. Step 2: In a food processor, combine almond flour, ground flaxseed meal, sweetener, coconut flour, gelatin powder, baking powder, and salt. Pulse until well combined.
3. Step 3: With the processor running on low, slowly add melted coconut oil, egg yolk, and almond extract. Mix until the dough forms a ball.
4. Step 4: Stop the processor and scrape down the sides. Add the ⅓ cup chopped almonds and pulse just enough to distribute them evenly.
5. Step 5: Transfer the dough to the prepared baking sheet. Shape it into a rectangular log about 4 by 10 inches. Bake for 20 minutes until lightly golden.
6. Step 6: Remove the log and slice it into 10 even pieces with a large, sharp knife. Wiggle the knife between slices to create gaps. Lower the oven to 225°F (107°C) and bake the slices for another 40 minutes to crisp.
7. Step 7: Let biscotti cool completely on the baking sheet to firm up to the perfect texture.
8. Step 8: For the topping, turn each biscotti on its side. Drizzle melted sugar-free chocolate on the bottom half, then flip upright and drizzle chocolate on top and sides. Sprinkle with the extra chopped almonds. Allow chocolate to set before serving.

Tips & Variations

• Use butter-flavored coconut oil if you want a subtle buttery taste without coconut flavor.
• Substitute vanilla extract for almond extract if preferred for a different flavor profile.
• Try adding a pinch of cinnamon or nutmeg to the dough for a warm spice note.
• For a nut-free version, try substituting chopped almonds with sunflower seeds and use seed flour blends.

Storage

Store biscotti in an airtight container at room temperature for up to 1 week. To keep them crisp longer, store in a cool, dry place away from humidity. Reheat gently in a warm oven if desired to refresh the crunch. They also freeze well for up to 2 months—thaw at room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make biscotti without a food processor?

Yes, you can mix the dry ingredients by hand and then add the wet ingredients, stirring well until the dough comes together. It may take more effort to incorporate everything evenly, especially the chopped almonds.

What if I don’t have gelatin powder?

You can omit the gelatin, but the biscotti may have a slightly different texture and may be crumblier. Alternatively, try using a small amount of psyllium husk powder as a binding agent.

Easy Keto Almond Biscotti Recipe

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4.7 from 137 reviews

Delight in these Easy Keto Almond Biscotti, a low-carb, gluten-free treat perfect for a crunchy snack or a coffee companion. Made with almond flour, keto-friendly sweeteners, and enhanced with a subtle almond extract, these biscotti are twice-baked for crisp perfection and optionally adorned with sugar-free chocolate and extra almonds for a decadent finish.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Yield: 10 biscotti slices 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1.5 cups almond flour
• 0.25 cup ground golden flaxseed meal (or additional almond flour)
• 0.25 cup keto-friendly sweetener blend (erythritol or monk fruit blend)
• 2 tablespoons coconut flour
• 2 teaspoons unflavored gelatin powder
• 1 teaspoon baking powder
• 0.5 teaspoon salt

Wet Ingredients

• 0.25 cup refined coconut oil, melted (refined or butter-flavored to avoid coconut taste)
• 1 large egg yolk
• 1 teaspoon almond extract (or vanilla extract)

Add-ins and Topping

• 0.33 cup chopped almonds
• 2–3 ounces sugar-free chocolate, melted
• 2 tablespoons chopped almonds (for topping)

Instructions

1. Preheat oven and prepare baking sheet: Warm your oven to 325°F (160°C) and line a baking sheet with parchment paper to ensure easy cleanup after baking.
2. Combine dry ingredients in food processor: Add almond flour, ground flaxseed meal, sweetener blend, coconut flour, gelatin powder, baking powder, and salt to the food processor. Pulse several times until everything is evenly mixed.
3. Add wet ingredients while mixing: With the processor running on low speed, gradually pour in the melted coconut oil, egg yolk, and almond extract, mixing until the dough forms a cohesive ball.
4. Incorporate chopped almonds: Stop the processor and scrape down the sides. Add the ⅓ cup chopped almonds and pulse briefly to distribute them evenly into the dough.
5. Shape and first bake: Transfer dough onto the prepared baking sheet and form a rectangular log measuring approximately 4 x 10 inches. Bake at 325°F (160°C) for 20 minutes until it’s lightly golden.
6. Slice and lower oven temperature: Remove from oven and use a large sharp knife to cut the log into 10 even slices, gently creating small gaps by wiggling the knife between slices. Decrease oven temperature to 225°F (107°C).
7. Second bake to crisp: Arrange the sliced biscotti back on the baking sheet and bake for an additional 40 minutes to achieve a crisp texture.
8. Cool completely: Let the biscotti cool fully on the baking sheet to allow them to firm up perfectly.
9. Optional chocolate topping: Turn each biscotti on its side and drizzle melted sugar-free chocolate onto the bottom half. Flip upright, drizzle chocolate over the top and sides, then sprinkle the extra 2 tablespoons chopped almonds on top for a delicate finish.

Notes

• Refined or butter-flavored coconut oil is preferred to avoid a strong coconut taste in the biscotti.
• To keep it strictly keto-friendly, ensure the sweetener blend is low-carb and sugar-free.
• You may substitute the ground golden flaxseed meal with additional almond flour if flaxseed is unavailable.
• Allowing the biscotti to cool completely before adding chocolate ensures the topping adheres well and maintains the crisp texture.
• Use a sharp serrated knife for clean, even slices without crumbling the biscotti.

Keywords: keto biscotti, almond biscotti, low carb dessert, gluten free biscotti, keto snacks, sugar free biscotti