Extra Crispy Keto Biscotti

Name: Extra Crispy Keto Biscotti
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 12 serving
Ingredients: 1 ¼ cup / 125g almond flour; ½ cup / 60g pistachios and pecans; ¼ cup / 50g Granulated Erythritol; ¾ teaspoon baking powder; pinch of sea salt; 1 egg; 1 teaspoon almond extract

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5.0

171 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
45 mins
Servings
12
Calories
99 kcal
Course
Dessert
Cuisine
Italian, British

Extra Crispy Keto Biscotti

Raiden Walker

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The classic Italian almond biscuits made low carb! This sugar free cookie recipe is super simple and produces wonderfully crunchy biscotti. See the post for plenty of tips and variations!

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Ingredients

Servings

1 ¼ cup / 125g almond flour or ground almonds (reduce by 1 tablespoon if using extra-fine almond flour)
½ cup / 60g pistachios and pecans almonds and hazelnuts also work
¼ cup / 50g Granulated Erythritol
¾ teaspoon baking powder
pinch of sea salt
1 egg
1 teaspoon almond extract

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Instructions

Preheat the oven to 180 C / 350 F electric or 160C / 320F fan.
Mix the dry ingredients in a bowl - almond flour, granulated erythritol, baking powder, whole pistachios, crushed pecans and the pinch of salt.
Add the wet ingredients - beaten egg and almond extract - and stir, then knead until a dough forms.
Roll the dough into a log shape. Mine was 28 cm long. Flatten into a biscotti shape.
Bake on the middle shelf for around 25-30 minutes until lightly browned.
Remove from the oven and let cool completely. The log will firm up. Then cut into biscotti with a serrated knife and lay down flat next to each other on the baking sheet. See tips for slicing in the recipe notes.
Reheat the oven to 180 C / 350 F and return to the oven for another 12-15 minutes to allow the biscotti to crisp up.

Notes

My mix made 12 biscotti (14 if you count the ends). 1.5g net carbs per biscotti.
Almond flour biscotti are fragile whilst hot. Please ensure you wait until the log is completely cooled and firm before slicing.
Use the sharpest knife you own for cutting the log. Also, to prevent the cookies from breaking, I pressed the side of the cookie I was cutting against the log to stabilise it.
Store in an airtight cookie jar. Suitable for freezing.
Want to "meal" prep? Freeze the cookies after slicing the baked log and then bake from frozen to crisp them up. Baking time should increase to around 20 minutes.