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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)
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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.
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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.
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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) .
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Bake for 20-30 minutes, until golden brown. The top should be firm but the inside is still a little soft at this point.
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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.
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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.
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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.
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148 Comments
Adeline Glover
0Yes I’m really interested.
Deborah
0I love this recipe. The 2nd batch I doubled the recipe, & made into round-ish loaves, also adding some Lily’s sugar-free chocolate chips. The hint about propping open the oven door while they cool is a good one. I certainly enjoy my biscotti w. a cup of Joe!
Andrea Garber
0These were outstanding!! Thank you Maya for the tips about the importance of leaving in oven to crisp up! I am gluten free and I am always looking for recipes with almond flour however, I am not strict with the keto so I did make some changes with excellent results!! I added a few mini dark non dairy chocolate chips, I added 1/4 cup coconut sugar instead of erythritol however, next time I definitely think I could eliminate the sugar altogether and just have the chocolate chips. Thanks for a GREAT recipe !!
Y
0Turned out GREAT, however more like 10 per batch and I followed step by step. I added some almond silvers and dipped in Lilys chocolate for decor
Annmarie
0I did not care for them it has no taste like a biscotti. No taste at all
Wholesome Yum M
0Hi Annmarie, Biscotti can be quite neutral/sweet tasting without extract or add-ins. Did you use almond extract in your recipe? It should have given your biscotti a light almond flavor.
Chris Grayling
0I think some of us are used to a more robust, intense biscotti, thus, these seemed rather bland. Next time I will add more almond extract or 2 tsp anise instead. Regardless, the instructions were GREAT…..how often do we find vague instructions and then wonder why the end result was disappointing. My first batch is cooling in the oven (couldn’t wait and ate the ends warm, lol).
Sandy
0Great taste. Easy to make. I put almond slivers on top before baking the first time. It gives a more nutty flavor.
Jenn
0I added 2 tablespoons of instant coffee. It gave it a nice coffee flavor.
Nita
0These are perfect! My Italian loves them, and I’m the only low-carber in the house. I just made a batch with hazelnut flour and orange oil (instead of almond flour/extract), I have also used pecan-flour with cacao nibs. They all come out beautifully. Thanks for sharing.
Ronalyn Hurley
0I haven’t made the Biscotti yet because I want to watch the video first but I’ve searched and searched and cannot find a link for it.
Wholesome Yum L
0Hi Ronalyn. There isn’t currently a video for the Biscotti recipe. I’m sorry. I hope you will still make it.
Marlene
0Excellent recipe, easy and fast! I was googling a recipe with few ingredients to use almond flour I had left. This was the best find. Thank you!
Susan LaRiccia
0These are cooling in the oven as we speak. I had to adjust my cooking times to satisfy my twitchy oven. The tweaks that I made are only a few. I added a small handful (like less than a 1/4 cup) of sliced almonds. I added 3/4 tsp almond extract and filled the rest of the tsp up with vanilla extract. I also added one packet of True Lemon which is pure crystallized lemon juice. I use it frequently in cooking when I want the flavor but not added moisture. In hindsight, I should have added a packet of True Orange as well. Following the directions, they are crisping up nicely. After they are cooled I plan to dip the bottoms in melted Lily’s chocolate just because I feel like being a titch extra. These are gonna be AWESOME!! Thanks for the recipe!!
Kristy
0These were good. Not sweet enough for me. Going to double the sweetener. My husband was so happy to have biscotti. Great texture. Left in oven to crisp as suggested. Will make again. Thanks for this recipe.
Pam Cameron
0They came out ok, but not like biscotti. The texture was more mealy, crumbly and not crisp and firm as I’m used to. I let them cool in the warm oven and left them out over night hoping they would be a little more crisp, but still more like an almond cookie. They taste good, though I’ll add a bit more sweetener next time. They are a good cookie, but different. I added anise and slivered almonds and used almond liqueur instead of almond extract. I brushed a bit of egg white on the top which helped form a nice golden brown crust.
Maya | Wholesome Yum
0Hi Pam, Did they cool in the oven with the door propped open? That really makes a big difference.
Trish Mcelhannon
0I added almonds and drizzled melted Lilly’s chocolate chips over it. Delicious!!
Coral Smith
0Great recipe! Thank you. I added chopped uncrystallised ginger, dried cranberries and choc chips. Delicious!!
Pam Cameron
0Can slivered or chopped almonds be added? For my regular biscotti recipe I use lots of coarsely chopped almonds, but don’t know if this dough is elastic enough to hold everything together while baking. Also would anise change anything but the taste? Looking forward to trying these as biscotti has been my traditional holiday gift to many, but I’d love to make it more low carb for my own household.
Maya | Wholesome Yum
0Hi Pam, Yes you can. The dough holds together fine while baking, though it might be a little more challenging to cut with the almonds in there. Anise wouldn’t change anything other than taste.
Pam
0Thanks for your reply. One more question: you list Erythritol or any granular sweetener. Would confectioners Swerve work or is the granular texture needed? Thanks so much. Making these today!
Wholesome Yum L
0Hi Pam, yes that should work.
Lori S. Chofnas
0I made these Friday. I used coconut sugar for the sweetener, chocolate extract (made with agave) and mini dark chocolate chips. They are delicious. Making another batch today with walnuts.
Lori S. Chofnas
0I made these Friday. I used coconut sugar for the sweetener, chocolate extract and mini dark chocolate chips. They are delicious. Making another batch today with walnuts.
Pat
0I made this today and love it. Happy accident, I dozed off while it was baking the first time and when I awoke and checked the biscotti it had been 40 mins in the oven. But it was done perfectly! I was able to cut it and then put it back into the oven for the final crisp. Worked out great. Only thing is I do not get 16 biscotti when cutting, more like 10 and had made sure I had the right measurements when forming the dough on the parchment. Is it 16 if you cut them in half?
Wholesome Yum A
0Hi Pat, the serving size is 1/16 of the recipe no matter how you slice it. I find it easiest to slice the whole piece in half at first, and then continue halving each piece until I reach 16.
Lily Xerri
0Hi Maya, can I make this with almond meal instead of almond flour?
Maya | Wholesome Yum
0Hi Lily, You can, but the texture won’t be the best.
Joanne
0This recipe was tasty! I used 3 tablespoons of maple syrup as my sweetener and eliminated one egg white to make up for the added liquid. (I could have gone for the full quarter of a cup for sweetness in retrospect but it was still tasty) I also threw in a couple of tablespoons of dried cranberries and sunflower seeds. The cranberries really added to it in my opinion. I, like others, cut it while it was still warm after the first bake. It worked well. Is there a reason you recommend cooling the loaf first? Thank you for this tasty recipe – it’s a keeper.
Maya | Wholesome Yum
0Thank you, Joanne! I’m glad you liked these. The loaf is more prone to crumbling if you don’t let it cool first, but if it worked for you not to wait, that’s totally fine.
Sherry
0Wonderful recipe – crispy, tasty, and easy to make. Door-open tip was the clincher. Now I can have crispy, sugar-free biscotti and espresso (bullet-proof, of course) whenever I want to! Thanks for sharing this.
Tisha
0Thank you, thank you, thank you!!! Soooo delicious!!
Maya | Wholesome Yum
0I am so happy you liked the biscotti, Tisha! Thanks for stopping by!
Sherry Tatar
0This recipe is so good I don’t miss any of the flavor in my mother/in-law, Nonna Antonia’s biscotti. I have one wonderful tip for slicing the loaf after the first bake. Since my cooking sheet is already covered with parchment, once the loaf cools till just warm then I pull up the sides wrapping the loaf completely. I then slice through the parchment for perfect biscotti shapes. The parchment snuggles the loaf preventing pieces from breaking off. I leave the parchment wrapped around the sliced loaf until completely cooled. I’m sure someone else has probably figured this out, but I still feel so darn smart!
Maya | Wholesome Yum
0Thanks for sharing your tip with us, Sherry!
Elizabeth
0Is it possible to freeze these, once they are cut? They look amazing, I’m cooling them now and can’t wait to try them!
Maya | Wholesome Yum
0Hi Elizabeth, Yes, absolutely!
Gayla L Lewis
0Very good recipe! How many servings per recipe I didnt see and neglected to cut exactly 1/2 ” wide. Oh well good flavor!
Maya | Wholesome Yum
0Hi Gayla! There are 16 servings in this recipe. Thank you!
Maureen
0This recipe gave me exactly the flavor I was looking for. Sadly, the biscotti did not harden even though I followed the directions to turn off the even, prop the door and let them cool. I did the shorter bake times (10 min on the initial 10-15 min bake). Do you have any other suggestions? Otherwise, they’re delicious!
Maya | Wholesome Yum
0Hi Maureen, I’m glad you liked the flavor. Ovens vary so it’s possible you needed a longer baking time.
Hollie
0Wow these turned out amazing. My first batch I struggled with crumbling. The second batch I cut while the loaf was still hot and it worked really well. Thank you SO much for sharing this recipe. As a gluten intolerant diabetic, I get real sick of eggs! 🙂
Maya | Wholesome Yum
0I am so happy you liked the biscotti, Hollie! Thanks for stopping by!
Jan
0Needs a little salt, maybe 1/2 tsp. Other than that, loved them!
Maya | Wholesome Yum
0I am glad you liked them, Jan! Have a great day!
Jennifer J.
0Gotta tell ya…These are delicious! And super easy (which I am a huge fan of, lol). And by the way, they’re delicious regardless of how much they crisp up… though I had no problem with that… I just cut off the ends when slicing so they’d lay flat which I ate of course. One of the best (and easiest) keto cookie recipes in my opinion. In fact, I’ve been surprisingly satisfied with every recipe of yours I’ve tried. This is my go-to place for great keto recipes. Thanks!!
Beth
0Tasted great, worked with butter instead of avocado oil and 10 whole eggs. HOWEVER there should be a fiber warning on this recipe! Do not consume more than 1 in 24 hours! But really, the easiest, tastiest buns I’ve ever made, totally worth it for special occasions or company.
Beth
0Sorry… I thought I was on the hamburger bun page. I have yet to try the biscotti. Next on my list!
Shilpa
0Hi, I am still searching for a recipe to make for husband who is on a keto diet and your recipe looks like a perfect fit. In your recipe, you have asked to use Erythritol or any granular sweetener. I was wondering if I could use granular stevia instead. The volume is equivalent of that of normal sugar (1 tsp of stevia=1 tsp of sugar). Can you please advise? Also, the amount that would be required please.
Maya | Wholesome Yum
0Hi Shilpa, If your “stevia” measures 1:1 with sugar, it’s not pure stevia and is actually a blend with a filler. The fillers are usually either erythritol (good!) or maltodextrin (not so good – this is another name for sugar). Either way, you can use what you have with the same amount as the recipe BUT just use a scant measuring cup.
Sarah
0I made these for my daughter who is gluten intolerant, OMG are they ever good! I make the regular biscotti recipe all the time, but now I think I like these better than a regular biscotti that is not gluten free! I added maple syrup instead erythritol , and added finely chopped dark chocolate and roasted almonds! Thanks for sharing we love them!
Maya | Wholesome Yum
0I am so happy you liked them, Sarah!
Shehnila
0Hey! Can you please share how much of maple syrup did you use instead of erythritol?
Sylvia
0Frankly I found this recipe quite bland, and not sweet at all. I added sliced almonds, but it was still boring and bland. Next time, maybe I will add orange peel and a bit more swerve ( sugar replacement I use ).
Thank you anyway:))
Maya | Wholesome Yum
0Thank you for the feedback, Sylvia. Sorry that they weren’t for you. These are more lightly sweet than super sweet, but you can add more sweetener if you’d like.
Julie
0I just made these today and they came out great. A few tweaks that I did:
– I used half almond flour and half Bob’s Red Mill brand Paleo flour (it’s almond flour mixed with coconut flour and root starches) I think that gave the dough more elasticity and it held together great, no crumbling.
-I used Lakanto monkfruit classic as my sweetener.
– I added crushed almonds to the dough – about 24 almonds I crushed using a rolling on.
I’ll definitley make this recipe again. Thank you!
Maya | Wholesome Yum
0Thanks for sharing your tips, Julie! Have a great day!
Katie
0How many pieces should this yield?
Maya | Wholesome Yum
0Hi Katie! This recipe will make 16 biscotti. Thank you!
Vicki
0I just made these exactly to the recipe measurements. They are cooling from the first bake now. My hubs & I couldn’t resist trying a little piece from the edge. It was good but it was not sweet at all! Will the sweetness come out more after its cooled?
Maya | Wholesome Yum
0Hi Vicki, Traditional biscotti is not usually very sweet. The sweetness does increase a little as they cool, but they are not meant to be very sweet. You can easily add more sweetener if you like them sweeter, though!
Nancy Kell
0I am looking at the almond biscotti recipe. I need to know how many grams of saturated fat in order to put it in my weight watcher app to find out how many points per serving. The recipe sounds wonderful, but I need to know the points!!!
Thanks
Maya | Wholesome Yum
0Hi Nancy, unfortunately, I don’t have that information readily available but if you put the ingredients into an online nutrition calculator you should find your answer.
Laura Seurynck
0Great Recipe! I made some changes and they came out great!
I used 1/2 coconut sugar and 1/2 xylitol.
Added a pinch of nutmeg and cinnamon.
Used 1/2 t. vanilla and 1/2 t. orange extract.
Added low carb chocolate chips but they overpowered.
Tonight gonna try omitting chocolate chips and adding orange zest. Will also try adding anise extract and anise seed. This is the best low carb cookie recipe I have ever tried!
Maya | Wholesome Yum
0Thank you, Laura! I’m glad you’re experimenting with the recipe and making it work for your taste!
Anna
0Do you know long long these will keep for? I’d like to make them for Christmas presents (I have one person who is coeliac and another who is diabetic so this recipe is perfect!) Thank you.
Maya | Wholesome Yum
0Hi Anna, I’ve kept them on the counter in an airtight container for about a week. Sometimes they absorb humidity from the air and get less crisp, so if this happens you can return them to the oven at low temperature to crisp them back up.
Cat
0Can you use coconut flour instead of almond flour if I added 2 extra eggs?
Maya | Wholesome Yum
0Hi Cat, I haven’t tried that, but I think the recipe would require other changes and testing. Coconut flour doesn’t crisp up easily, so it may be a challenge. Let me know how it goes if you try.
Stacy
0Tried your recipe but in the first baking, it split down the middle of the entire log. What did I do wrong? Thanks for your reply.
Maya | Wholesome Yum
0Hi Stacy, I’ve never had this happen but I think the cause might be over-mixing the batter. Too many air bubbles could cause it to split.
Kay Berggren
0I am so thankful for those of you who create recipes for us! Question – if I would add a few sliced almonds to the dough, do you think it would make it more crumbly and harder to slice??
Maya | Wholesome Yum
0Thank you, Kay! I tried that at one point and it was a little harder to slice, but is doable if you have a very sharp knife and cut carefully.
Maya | Wholesome Yum
0I didn’t use any maple syrup in the recipe. It sounds like Carol used maple syrup when she made these (comment above), though.
Judy Kenyon
0Are you saying that you used the maple syrup in place of the erythritol?
Judy Kenyon
0This recipe sounds perfect for almond biscotti. Would almond flour work for traditional anise biscotti?
Maya | Wholesome Yum
0Hi Judy, Yes, it should work. You could easily add anise seed or extract to the recipe.
Kathy Berry
0I’m planning to try these tomorrow and am going to try to make them chocolate. I’m wondering if you suggest cocoa powder or melting the squares? Would the squares replace some of the butter? Hmmm.
Maya | Wholesome Yum
0Hi Kathy, I haven’t experimented with a chocolate version yet. I think both cocoa powder or melted chocolate would work, but both would require modifying other ingredients. Let me know how it went if you tried some other combination!
Caz
0I did add a tsp vanilla, plus chop dried figs and chopped almonds. The flavor is nice, but I think next time I’ll add 1 tsp lemon zest. They turned out semi-hard, they were browning so I took them out of the oven, even though it was on 150 C! Might need to have it even lower to dry them out.
Maya | Wholesome Yum
0Hi Caz, I’m glad you enjoyed the flavor. Part of the drying process is leaving the biscotti in the oven after baking, with the heat off and the door propped open, as it cools down. They don’t crisp up the same way if you just take them out. Next time, I’d recommend turning off the oven before they get too brown and then just leave them in there with the door propped until they cool completely – they’ll get more crispy that way. Hope that helps!
Carol
0Amazing! I made them with one tablespoon of maple syrup and a pinch of Himalayan salt 🙂 to make them my own. I also didn’t have 2 eggs one time and they came out good with only one egg. Thank you for sharing an “almond flour only” recipe.
Jeri
0I make them with Splenda brown sugar and a dash of vanilla. So good. Everyone, including neighbors, love them. Thank you so much for a great recipe. I have made them three times, once with almond flour I made from raw almonds. I think they may have been the best.
Kat Nisius
0I made these for Christmas. The almond flour works well and they do have a great crunch like biscotti should but the erythritol does not work. Biscotti are supposed to be mildly sweet. Using the erythritol one to one for sugar makes them super sweet and has an “burning sensation” taste to it. I haven’t tried to make them again but I will try to make and substitute some other sugar. Possibly coconut sugar and/ or play with the amount of erythritol because they are worth trying again. I know that changes it’s ” low carb” designation but erythritol still impacts the body. It doesn’t cause an insulin spike but the liver still has to break it down. A sweet treat should always be seen as a treat- paleo or otherwise.
Maya | Wholesome Yum
0Hi Kat, Thank you for the feedback! Erythritol is actually slightly less sweet than sugar (about 70% sweetness of sugar), but everyone’s tastes are different in terms of how much sweetness is appropriate. I didn’t detect them as too sweet or having a burning sensation, but everyone has different preferences for sweeteners. I will add to the notes that people who prefer less sweet biscotti may want to reduce the sweetener. You could definitely try the recipe with any sweetener you like, but if the biscotti were too sweet for you with the amount of erythritol in the recipe, I’d recommend reducing the sweetener amount even if you use a different one. Hope this helps!