My Almond Biscotti Cookies recipe is a perfect nightcap to a busy day. Sip a cappuccino and indulge in this sweet low carb keto biscotti cookie. This easy recipe is low carb, keto, gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly.
My mother-in-law loves biscotti. So when we were headed out for her birthday dinner the other night and my husband said he was not buying a cake I knew what I had to do. I wanted to take a classic almond biscotti cookies recipe and transform it into a healthier, yet indulgent, treat.
Keto Biscotti vs Traditional Biscotti
These almond biscotti cookies are a little softer than a traditional biscotti but with the classic shape and almond flavor, they are close enough for me.
Food Processor for Biscotti Cookies
My Cuisinart food processor is my favorite kitchen gadget. It is ideal for slicing lots of vegetables, grating cheese, and making doughs. Out of all my small appliances I use it the most. I have this 11-cup model which had served me faithfully for 10 years but I have my eyes on the 14-cup. Maybe I'll buy myself an early Christmas present.
Tips for making Keto Almond Biscotti
These low carb cookies are more fragile than a traditional biscotti. I worked around this by not picking them up. Simple press down a large knife to cut them and then wiggle the knife back and forth to make a space between them.
I didn't mind how fragile they are because they are delicious. I thought and trying to change the recipe to make them sturdier but I was afraid I would lose the delicate flavor and texture.
More Cookie Variations
This dough can also be used to make simple round cookies like shortbread. Just drop spoonfuls on the parchment paper and press them dough into circles.
Make sure to use a chocolate you love because you can really taste it. If 85% dark chocolate is too bitter for your taste buds sub in a sugar-free milk chocolate instead. I've been getting my chocolate from Thrive Market and have a great coupon to share with you. You can see that here: Thrive Market Coupon
The chocolate and nut topping is optional but it is so pretty I recommend it. It also helps hold together these fragile, but delicious, cookies. If you love chocolate go ahead and drizzle it on the entire cookie and not just half. Chocolate dipped biscotti are the best type in my opinion.
- 1 ½ cups almond flour
- ¼ cup ground golden flax
- ¼ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 2 tbsp coconut flour
- 2 tsp gelatin
- 1 tsp baking powder
- ½ tsp salt
- ¼ cup coconut oil use refined or butter flavored to avoid a coconutty taste
- 1 egg yolk
- 1 tsp almond extract
- ⅓ cup chopped almonds
- Preheat oven to 325.
- Combine the almond flour, flax, sweetener, coconut flour, gelatin, baking powder, and salt in a food processor. Pulse to combine. With the machine running slowly pour in the coconut oil, egg yolk, and almond extract. The dough will come together in a ball. Scrape down the sides of the food processor and add the ½ cup chopped almonds. Pulse just enough to incorporate the almonds into the batter.
- On a parchment-lined baking sheet form the dough into a long rectangular log, about 4 x 10 inches. Bake for 20 minutes.
- Remove the dough from the oven and cut the log into 10 pieces. Use a big knife and press down. Wiggle the knife back and forth between the pieces so that there is a gap between them. Return to the oven, reduce the heat to 225 degrees and bake for an additional 40 minutes. Cool completely.
- To coat the biscotti in chocolate simply turn on the side and drizzle and spread the chocolate on the bottom. Then flip upright again to coat the top and sides. Sprinkle with the additional chopped almonds.