Extra Crispy Keto Biscotti
User Reviews
5
Extra Crispy Keto Biscotti
Description
Extra Crispy Keto Biscotti uses almond flour combined with whole pistachios and pecans for texture, along with erythritol as a sugar substitute to keep it keto-compliant. After mixing dry and wet ingredients into a dough, it is shaped into a log and baked until lightly browned. Once cooled fully to harden, the log is sliced carefully with a serrated knife to avoid breaking. The slices are then arranged flat and baked again to crisp up thoroughly. The final biscotti has a firm, crunchy bite characteristic of traditional biscotti but with a low-carb twist that omits wheat flour and regular sugar.
The texture is achieved by the double bake process and use of nuts which lend crunch and density. Almond extract gives a mild nutty aroma that complements the natural nuttiness of the flours and whole nuts. The biscuit’s crispness make it suitable for enjoying alongside hot drinks like coffee or tea where it can be dipped without dissolving quickly.
Handling the biscotti with care when slicing is important since the almond flour-based dough is fragile while still warm. A sharp serrated knife and steady support on the log help create clean slices. Storage in an airtight container preserves crispness, and it can also be frozen before the second bake and crisped fresh from frozen for convenience.
Ingredients
- 1 ¼ cup / 125g almond flour or ground almonds (reduce by 1 tablespoon if using extra-fine almond flour)
- ½ cup / 60g pistachio almonds and hazelnuts also work
- ½ cup / 60g pecan almonds and hazelnuts also work
- ¼ cup / 50g erythritol granulated
- ¾ teaspoon baking powder
- pinch of salt sea salt
- 1 egg
- 1 teaspoon almond extract
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
- This recipe yields about 12 biscotti, each with approximately 1.5 grams of net carbs.
- Wait until the baked dough log is completely cooled and firm before slicing to prevent breakage.
- Use the sharpest serrated knife available and stabilize the log by pressing the slice against it while cutting.
- Store finished biscotti in an airtight container; they are also suitable for freezing.
- To meal prep, freeze sliced biscotti and bake from frozen for about 20 minutes to crisp up before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 99 kcal
% Daily Value*
| Calories | 99kcal | 5% |
| Total Carbohydrates | 3g | 1% |
| Protein | 3.5g | 7% |
| Fat | 8.8g | 14% |
| Saturated Fat | 0.8g | 4% |
| Fiber | 1.5g | 6% |
| Sugar | 0.8g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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