My
Shop Sugar-Free
Wholesome Yum
Free Printable: Low Carb & Keto Food List
Get It NowThis post may contain affiliate links, which help keep this content free. (Full disclosure)
My husband’s aunt brought some amazing homemade almond biscotti to my baby shower two years ago. It was the first time I’d tried it made from scratch – and wow, was it good! I still remember it after all this time. Of course, I had to get the recipe. I have been wanting to create a low carb and paleo version of it ever since. Since traditional biscotti already contain crushed almonds, transforming them was easier than ever. Say hello to low carb almond flour biscotti!
Some low carb biscotti recipes use combinations of various flours, but I kept it simple with just almond flour. As far as I’m concerned, the whole point of almond flour biscotti is to showcase the almonds. So, why complicate things with too many additional ingredients? My paleo biscotti recipe has only six of them, and I like it that way.
Have I told you yet how much I loooove almonds? And, anything crunchy to have with my coffee for breakfast is a win in my book. Bonus points if it happens to be healthy, too! Like these crispy almond flour waffles! If you agree, this gluten-free biscotti is for you. Of course, we’re still talking about biscotti here, so I’m not going to say they are as good for you as a big bowl of vegetables. Nonetheless, all the ingredients in this low carb recipe are natural, the carbs are low, and the nutrients are dense from the almond flour, coconut, and eggs.
The trick to getting the almond flour biscotti extra crisp is to let them gradually cool off in the oven with the door propped open. I found this technique online a while back, though I can’t recall where (it might have been on the Food Network?). All I know is it has worked wonders for my baking. It does an excellent job of crisping up biscotti, various other cookies, veggie chips, or anything else needing crunch.
Speaking of crunch, I was pleased to find out that these gluten-free biscotti store incredibly well. If you’re like me, you’ll want to make a big batch to have around for breakfast throughout the week. Enjoy!
Tools To Make Keto Low Carb Biscotti
Tap the links below to see the items used to make this recipe.
- Baking Sheet – You will see me use this baking sheet in so many recipes. It is one of my favorite cookware items.
- Parchment Paper – Parchment Paper is a staple when baking. Lining your baking sheet will keep the biscotti from sticking. Plus, it makes cleaning so much easier.
- Sharp Knife – This knife is one of my favorite knives to use. This one will work great for butting this Keto Biscotti into individual pieces.
Low Carb Almond Flour Biscotti (Paleo, Sugar-free)
Low Carb Almond Flour Biscotti (Paleo, Sugar-free)
Go Ad-Free
Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
-
Preheat the oven to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper.
- In a large bowl, combine the almond flour, erythritol, and baking powder. Stir in eggs to form a dough.
- In a small bowl, combine the melted coconut oil and almond extract. Stir the mixture into the dough.
-
Form a wide, flattened log (like a flattened loaf shape) out of the dough on the lined baking sheet. It should be about 3/4 in tall, 4 in wide, and 7.5 in long (2 cm tall, 10 cm wide, 19 cm long) .
-
Bake for 20-30 minutes, until golden brown. The top should be firm but the inside is still a little soft at this point.
-
Allow the loaf to cool to room temperature, about 30-60 minutes, to allow it to firm up more. Toward the end, preheat the oven again, this time to 300 degrees F.
- Use a sharp knife to carefully slice the loaf into individual biscotti (about 1/2" thick). A straight down movement works better than a see-saw motion, to avoid crumbling. Arrange in a single layer on the baking sheet (you may need two baking sheets for this). Handle the slices with care - they are fragile for now.
-
Bake on the second-from-the-top rack for 10-15 minutes, until bottom side is golden. Carefully flip the biscotti over (they'll still be soft and fragile). Bake for 8-12 more minutes, until other side is golden.
- Leave the pan(s) in the oven. Turn off the heat and prop the door open with a wooden spoon. Allow to gradually cool completely in the oven, until crispy.
Last Step: Leave A Rating!
Share your recipe picture by tagging @wholesomeyum and hashtag it #wholesomeyum on Instagram, or in our free low carb support group, too - I'd love to see it!
Related Easy Recipes
Recipe Notes
If you prefer less sweet biscotti, you may want to reduce the sweetener to 2-3 tablespoons instead of 1/4 cup.
Serving size: 1 biscotti cookie
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
Want to save this recipe?
Create a free account to save your favorite recipes!
Sign Up To Save Recipes© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We'd LOVE for you to share a link with photo instead. 🙂
148 Comments
Allyson Gonzalez
0Love, love, love these—-Low Carb diet allows very little in the treat dept, in my opinion. these are fabulous! Not too many ingredients & they freeze quite well. My non-low-carb friends don’t believe that they are “sugar free”.
janet
0Could I use honey or date syrup instead of the sweetener?
Wholesome Yum D
0Hi Janet, I don’t recommend using a liquid sweetener in this recipe.
Danielle
0Hello Janet. I modified this recipe to incorporate honey (I’m a believer in honey over other sweeteners since it’s the least processed choice). I changed the recipe based on the following tips I found online.
• 1/2 – 2/3 cups honey to 1 cup sugar
• subtract 1/4 total from your liquid ingredients for every cup of honey
• lowering your oven temp by about 25 degrees F (honey burns at lower temp)
• Adding 1/4 tsp of baking soda for every cup of honey will help balance the flavor, and because honey is acidic the baking soda-acid reaction will add a nice rise to your baked good!
When I try a new recipe, I like to make a small batch just incase it doesn’t turn out great. For my trial batch I used 1/2 cup almond flour, 1/8 t baking soda (I didn’t have baking powder so just omitted it completely), 1/2 egg (just cooked and ate the other half), 1/2 – 1 T butter, 1/2 T honey, splash of vanilla extract (since I didn’t have almond). I didn’t modify the amount of liquids in the recipe as the tips suggested but this didn’t seem to cause a problem. I followed the process as in this recipe but dropped the over temperature 25 degrees. Since I change the temperature and volume, I started checking the biscotti earlier than the time listed and gauged when to remove it based on the look and feel described in the instructions. I shared the biscotti with my coworkers and they enjoyed them. Hope this helps!
Paula Harris
0This developed a lot of ammonia. I cooked until very crispy (30 min first round then 20 min each side. Cookies are deep golden. I also cut oven off and left door shut to cool) all to try to get it evaporated out. But the faint ammonia smell lingered. Have you ever had that problem? The substitutes I made were lemon extract instead of almond and coconut MCT oil instead of regular coconut. I also added 1/2 cup slivered almonds. The texture is great and the sweetness (or slight hint of it) is also great. I just wish there was a way to get rid of the ammonia scent. I thought it would dissipate as actual “bakers’ ammonia” does is most crispy baked goods. “Baking soda” And “Bakers Ammonia” should be able to be substituted for each other in a 1:1 ratio and usually, that smell would indicate the cookies will develop a crisper crunchier texture. I’ve worked with previously ( with great results) so I wasn’t alarmed when I noticed it at first. But I am a bit perplexed about what could have gone wrong. Any experience with this happening to you? I am thinking the acid in the lemon extract might have caused it because I know vinegar and baking soda can cause that ammonia smell. I subbed the extract because since a bad episode in college involving an Amaretto hangover- LOL- that “Almond” extract just turns my tummy.
Wholesome Yum D
0Hi Paula, Are you saying you used Bakers Ammonia? If that is true I would assume that is where the issue came from.
Rita
0Can you use olive oil instead of coconut oil or butter? I want to make these but would rather use olive oil.
Wholesome Yum D
0Hi Rita, Yes, that would work.
Jennifer
0Thoughts on turning this into an air fryer recipe?
Wholesome Yum D
0Hi Jennifer, If your air fryer has a bake setting, you could definitely use that.
Barb
0Yummy! I didn’t have almond extract so I used vanilla and also covered with slivered almonds. DELISH.
Gregg Smith
0I just discovered you and tried the Almond Biscotti! It’s currently cooling, waiting to go in at 300. We’re counting points a la WW. Can you tell me the “Saturated fat”? The nutritional info only gives a “Fat”. I don’t know enough to know if “blank” Fat generally equals “blank” Saturated fat. ( or vice versa ) Very excited to explore your offerings!!
Wholesome Yum D
0Hi Gregg, Nutrition facts are only provided as a courtesy. If you need more specific nutrition facts you will have to add the recipe to the USDA recipe builder.
Cathy Rob
0These are so delicious and super easy to make!
Linda Smith
0Love biscotti and these turned out great! I made a couple of substitutions/additions. Used a brown sugar substitute made with erythritol and added some finely chopped walnuts and cinnamon. Next time I think I’ll add a little more sweetener and maybe a little chopped dried fruit.
Floria Whipple
0I forgot my password
Wholesome Yum D
0Hi Floria, Please use my contact form and I will get you the help you need to get back into your account. Thanks!
Raven
0These came out amazing!! And so easy to make – I was proud of myself for making such delicious biscotti.
Yelena
0Would this recipe work if eggs will be substituted by flax egg or apple sauce?
Wholesome Yum D
0Hi Yelena, I have not tested the recipe with flax eggs, so I am not sure if it would work.
Beth
0I am going to try this recipe. But, I have to know the answer to two questions first. (1) Is it possible to put some coarsely
chopped almonds in the dough without causing them to break up? and (2) MOST IMPORTANT, will this biscotti fall apart
when I dip it in coffee, before I can get it to my mouth. I love to dip and sip.
Wholesome Yum M
0Hi Beth, This recipe is absolutely dunkable! I have not tried adding chopped nuts to the recipe, but I suspect it would work if you are using a small amount (1/4 cup or less) of chopped almonds.
Maggie
0Added pistachios cause I read that in a similar recipe! My hubby loved these!
Phyllis
0Another satisfying treat! I love to have something I can nibble on with my coffee and this does the trick.
The only change I made was that I added sliced almonds.
I will definitely make this again, but probably less sweetener next time. I can envision endless varieties within this recipe.
Thank you Maya!
Terrina
0Could I use granulated monkfruit with erythritol and get the same crispy outcome? Looking forward to making these and adding some chopped almonds.
Wholesome Yum M
0Hi Terrina, Yes, it will work great! Use this Sweetener Calculator to determine how much sweetener you will need for the recipe.
Fahreen
0I love a sweet nibble with my coffee everyday and I’ve been on here hunt for good paleo recipes for a healthier lifestyle. I halved the recipe for a trial, used xylitol, and added good quality chopped dark choc. This biscotti is SPOT ON in terms of taste – super yummy! I could tell that my dough was a bit too soft (I have made many a traditional biscotti in the past). Despite of adding 1 tbspn of coconut flour, the log still remained soft after baking. And the end result was not totally crispy. I love it anyway! I know how to gauge biscotti dough and I might add more coconut flour or tapioca starch in the future but I will most certainly use this recipe as my base. Thank you. I can’t wait to make more 🙂
Gigi Houssney
0Hello, can Stevia be used as a substitute to the Erythritol?
Wholesome Yum M
0Hi Gigi, This recipe needs the bulk from the sweetener. It may work if you are using baking stevia, but not a concentrated liquid or powder.
Moe Butcher
0Can I use non blanched Almond flour? Whats the difference between blanched almond flour and non blanched?
Wholesome Yum M
0Hi Mo, I don’t recommend using non-blanched almond flour. It contains almond skins and can be very bitter, especially for baking, plus it can turn out grainy as well.
SB
0Hi,
How many net carbs per biscotti?
Also is low carb different to keto?
Wholesome Yum M
0Hi SB, This recipe has 1 net carb per biscotti. The main difference between low carb and the keto diet is the number of carbs you can consume daily. You can read more about it here: How to get started with Low Carb & Keto diets.
Heather
0Is it possible to add things like dried fruit or anything like other biscotti have or would it make the mixture fall apart? I’m not a fan of just almond but it seems like a great idea! Does it hold up to dunking?
Thanks!
Heather
Wholesome Yum M
0Hi Heather, This cookie is quite sturdy and holds up well to dunking in a cup of coffee (or tea). I think you could add some finely chopped dried fruit and it wouldn’t compromise the structure of the biscotti. Enjoy!
Jen
0Excellent recipe! My client eats this every morning with coffee, and never wants it to run out!
Farzana Younus
0Better than I expected ! Instead of almond extract , I added fennel seeds to taste like a biscotti I have tried and liked .
Eileen
0I would love to try the fennel seed. How much foods you use as a substitute?
Wholesome Yum D
0Hi Eileen, I have never tried this recipe using fennel.
Ed
0Hi. I love your recipes but I can never see the videos. Where exactly is the link? Or is there a reason why it is not showing in my browser? I’m using Google Chrome.
Wholesome Yum M
0Hi Ed, Sorry you can’t see the videos. Check to see if you have your browser in ‘Reader Mode.’ You may not be able to see the video until that is turned off.
Ed
0Hi. Thanks This is my computer. It’s never on “reading” mode. I tried other browsers but there’s no difference. I’ve never had any problem anywhere else. I see this line below the title of instructions:
“RECIPE TIPS + VIDEO in the post above, nutrition info + recipe notes below!”
And when I go above, I see the info in the RECIPE CARD, with ingredients and description, then a set of different pics of reader’s fav recipes, then a pin it graphic, and then above that explanation of tools and details on recipe with a couple of pictures. I just don’t understand why the video link is missing. Do you have a direct link to the video for this recipe? Thank you!
Wholesome Yum M
0Hi Ed, I am so sorry I didn’t even notice, but there isn’t a video for this particular recipe! I’ll be sure to add it to the list to create one.
Ed
0Thanks! Let me know when you post it, please. I have noticed the same problem with some other recipes in your site. I love them and make them without the vid but it help a lot to see the execution.
Ed
0Well, I did make them and they are DELICIOUS!! Nobody would know these are keto biscotti!! To me they are even better! Great recipe~
Melanie
0I did this recipe this morning. I love butter and nuts (walnuts since that’s what I have available) so I used them. These are my first biscottis and I love them. Thanks!
Maha
0I’m dying to make the gf Almond Flour Biscotti but definitely need a substitute for the erythritol. We use Julian Bakery Organic Monk Fruit (a very fine powder), and NOW organic Better Stevia (also a fine powder.) Please advise substitute quantities for this recipe, etc. Thank you.
Wholesome Yum M
0Hi Maha, I’m sorry, I don’t know if this recipe will work without the properties from the erythritol. The Erythritol helps the cookies set up and gives them that familiar biscotti crunch. If you decide to experiment try it anyway, we would love to hear how your biscotti turns out!
Joyce
0Hello! Thank you for the recipe. I only had a little question : How much carbs does it add to the dessert if we add some almonds pieces to the recipe?
Wholesome Yum M
0Hi Joyce, I am not sure, but you can copy and paste the recipe into a nutritional calculator with the amount of slivered almonds you are wanting to use for an updated set of nutrition facts.
Ann
0I followed your recipe (adding apricot bits!), increasinging the time for each step, based on my oven calibrations. I like the taste but the biscottis still are not very crisp. Can I do the 300° oven again and let cool down in warm stove? Will that work? Suggestions, please. Thanks.
Wholesome Yum M
0Hi Ann, You can leave these in your oven longer at a low temp (200 degrees F or less) or leave them out on your counter lightly covered overnight so they can crisp up.
Maggie
0I made these with my Italian aunt and cousins and we really like these! We also made traditional wheat flour biscotti, and some people could not tell the difference. I could tell the difference and honestly I like the almond flour version better. The flour seems to lend itself to the crunchy, “dunkable’ texture we all love. QUESTION: If I want to make a chocolate dough for these cookies, how much cocoa would you add, and would you adjust the amount of almond flour or any other ingredient?
Wholesome Yum M
0Hi Maggie, I’m so thrilled you loved my Low Carb Biscotti! If you would like to make a chocolate dough, I would add 1/2 c. of cocoa powder, an additional 2 Tbs of coconut oil, a pinch of salt, and an additional 2-3 Tbs of erythritol. Enjoy!
Rachel
0How should these be stored? And how long do the last?
Wholesome Yum M
0Hi Rachel, In an airtight container, these cookies can last for up to a week.
Amy
0It did not harden??
Wholesome Yum M
0Hi Amy, You can leave you biscotti in a warm oven (200 degree F or less) for an additional 20 minutes or you can remove them from the baking sheet and let harden at room temperature overnight.
Mitzi
0What would be the difference of using butter instead of coconut oil?
Wholesome Yum M
0Hi Mitzi, Both fats will give similar results, which is why they are interchangable. If you are sensitive to coconut flavor, then I suggest using butter. If you are dairy sensitive, use coconut oil.
Eileen
0Could you use ghee in place of butter?
Wholesome Yum D
0Hi Eileen, Yes you could.