Is there anything better than a warm kitchen on a crisp winter morning?
You deserve a treat that fits your lifestyle perfectly. This Keto Almond Biscotti delivers that classic Italian crunch without the sugar.
Why This Recipe Is a Winner
Finding a low-carb snack with a satisfying crunch can be very hard. Most keto cookies stay soft or chewy in the middle.
This recipe uses the traditional twice-baked method to reach perfection. It is the best choice for your healthy reset this season.
You will love how it holds up when dipped in coffee. It is budget-friendly because it uses simple pantry staples you likely have.
Simple Method
Making these twice-baked biscuits is much easier than you might think. You just mix, shape, bake, slice, and then bake again. The dough is forgiving and easy for any beginner to handle.
Ingredients You’ll Need
This recipe relies on wholesome, simple ingredients that create a beautiful texture.
- 2 cups super-fine blanched almond flour
- 1/2 cup granulated erythritol or monk fruit sweetener
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup slivered almonds, toasted
Step-by-Step
- Preheat the oven to 325°F (160°C) and line a large baking sheet with parchment paper.
- In a large mixing bowl, whisk together the almond flour, granulated sweetener, baking powder, and sea salt until no lumps remain.
- In a separate small bowl, beat the eggs with the vanilla and almond extracts until fully emulsified.
- Incorporate the wet ingredients into the dry ingredients using a spatula until a thick, sticky dough forms.
- Fold in the toasted slivered almonds until evenly distributed.
- Transfer the dough to the prepared baking sheet and shape into a rectangular log approximately 10 inches long and 3 inches wide.
- Bake for 25 minutes until the log is firm and the edges are lightly golden brown.
- Remove from the oven and allow the log to cool for exactly 15 minutes to stabilize the crumb structure.
- Reduce the oven temperature to 300°F (150°C).
- Using a sharp serrated knife, cut the log into 3/4-inch thick diagonal slices using a gentle sawing motion.
- Arrange the slices cut-side down on the baking sheet and bake for 10 minutes.
- Flip the biscotti to the other side and bake for an additional 10 minutes until toasted and dry.
- Transfer the biscotti to a wire cooling rack; they will reach maximum crispness once completely cooled.
Best Ways to Enjoy It
These biscuits are the ultimate companion for your leisurely weekend brunch. Serve them on a pretty plate alongside a hot latte or tea.
The subtle almond flavor pairs beautifully with a creamy mascarpone dip. You can also enjoy one as a quick, guilt-free afternoon snack.
Keep It Fresh
Store your cooled biscotti in an airtight glass jar at room temperature. They will stay perfectly crunchy for up to two weeks this way.
If you want to keep them longer, you can freeze them. Just wrap them tightly to prevent any freezer burn. Thaw them for a few minutes before enjoying your treat.
Recipe Tips
- Don’t skip the 15-minute cooling period before slicing the log.
- Use a sharp serrated knife to avoid crumbling the delicate dough.
- Always toast your slivered almonds first to deepen the flavor profile.
- Make sure your eggs are at room temperature for better mixing.
- For a winter twist, add a pinch of ground cinnamon or nutmeg.
- Wait until they are completely cool to experience the maximum crunch.
- Double the batch during the holidays to give as homemade gifts.
Ways to Switch It Up
- Dip the ends in melted sugar-free chocolate for extra indulgence.
- Swap the almond extract for lemon zest for a bright spring flavor.
- Add a handful of sugar-free dried cranberries for a festive holiday look.
- Use pecans or walnuts instead of almonds for a different nuttiness.
FAQs
Can I use coconut flour instead of almond flour?
No, coconut flour absorbs much more moisture than almond flour does. The ratios would be completely different and the texture will fail.
Why did my biscotti crumble when I sliced them?
This usually happens if the log is too hot or too cold. Ensure you wait exactly 15 minutes and use a gentle sawing motion.
Are these safe for a keto diet?
Yes, these are very low in carbs and use keto-friendly sweeteners. They are perfect for staying on track while enjoying a treat.
I hope this crunchy treat brings a little extra joy to your winter mornings. It is so satisfying to bake something healthy that tastes this good. Enjoy every single bite with your favorite cup of coffee!
— Lidia
Ingredients
- 2 cups super -fine blanched almond flour
- 1/2 cup granulated erythritol or monk fruit sweetener
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
- 2 large eggs , room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup slivered almonds, toasted
Instructions
- Preheat the oven to 325°F (160°C) and line a large baking sheet with parchment paper.
- In a large mixing bowl, whisk together the almond flour, granulated sweetener, baking powder, and sea salt until no lumps remain.
- In a separate small bowl, beat the eggs with the vanilla and almond extracts until fully emulsified.
- Incorporate the wet ingredients into the dry ingredients using a spatula until a thick, sticky dough forms.
- Fold in the toasted slivered almonds until evenly distributed.
- Transfer the dough to the prepared baking sheet and shape into a rectangular log approximately 10 inches long and 3 inches wide.
- Bake for 25 minutes until the log is firm and the edges are lightly golden brown.
- Remove from the oven and allow the log to cool for exactly 15 minutes to stabilize the crumb structure.
- Reduce the oven temperature to 300°F (150°C).
- Using a sharp serrated knife, cut the log into 3/4-inch thick diagonal slices using a gentle sawing motion.
- Arrange the slices cut-side down on the baking sheet and bake for 10 minutes.
- Flip the biscotti to the other side and bake for an additional 10 minutes until toasted and dry.
- Transfer the biscotti to a wire cooling rack; they will reach maximum crispness once completely cooled.
