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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.

Ingredients

Scale

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

Find it online: https://kitchenbyclara.com/easy-keto-almond-biscotti-recipe/