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.
We weren't going to complain because when you bite into one of these keto biscotti cookies, it's hard not to fall in love with them. So, if someone we know wants some cookies, I am more than happy to help out and whip up a batch.
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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.
Classic biscotti recipes are typically made with all-purpose flour, sugar, and nuts. As you can imagine, the number of carbs really begins to add up when using regular flour and lots of sugar.
I made my keto biscotti healthier by using my sweetener to give them the perfect sweetness without the guilt. Plus, I use a combination of almond flour and ground golden flax. They turn out so yummy and beautiful every time. You can absolutely enjoy amazing treats without worrying about loading up on carbs. You will be thanking yourself once you try them.
Ingredients
Almond flour - My go-to for keto baking. It has a mild flavor and it is a standard pantry staple on a keto diet.
Ground golden flax - If you prefer you can sub in more almond flour.
Sweetener - I use this blend of sweeteners in my recipes.
Coconut flour - Just a little balances the natural oils from the almonds.
Gelatin - Gelatin acts as a binder since this recipe only uses a small amount of egg.
Baking powder - Helps the keto biscotti rise. Always make sure yours is in date.
Coconut oil - Use refined or butter-flavored to avoid a coconutty taste
Egg yolk - The egg helps hold the cookies together.
Almond extract - You can sub in vanilla extract if you prefer.
Chopped almonds - Using these in the dough gives the keto biscotti a little added crunch.
Optional Topping
Sugar free chocolate - You can use any variety of chocolate you like. If it doesn't melt smoothly try adding a little coconut oil.
Chopped almonds - I like how using skin-on almonds look on the cookies but chopped slivered almonds or blanched almonds are also fine.
How To Make Keto Biscotti
There are just a few steps to make this keto biscotti recipe. You don't have to make a big fuss or anything to make them because the steps are easy. I didn't mind how fragile they are because they are delicious.
First Step: Heat up the oven to 325 degrees.
Second Step: Mix the flax, both kinds of flour, sweetener, gelatin, baking powder, and salt in a food processor. You will need to pulse to combine. Slowly add in the coconut oil, egg yolk, and almond extract to the food processor while it's slowly running. Mix until dough ball forms. Then scrape down the sides of the bowl and add in the ½ cup of chopped almonds. Pulse to get the almonds incorporated into the batter.
Third Step: Line a baking sheet with parchment paper and place the dough mixture on it. Shape the dough into a rectangular log that is around 4 x 10 inches. Bake it for 20 minutes.
Fourth Step: Take the dough out of the oven and cut it into 10 slices. Take a large knife and press down. Be sure to wiggle the knife back and forth until a gap forms between the cookies. Lower the heat to 225 degrees and place the biscotti in the oven. Bake for 40 minutes and let them cool completely.
Fifth Step: After the cookies have cooled, turn them on their side and drizzle with chocolate. Spread the chocolate on the bottom of the biscotti. Then flip the cookies upright and add the chopped almonds.
Variations
Maple Walnut - Add maple extract to the cookie dough and then coat with white chocolate and chopped walnuts. Walnuts pair wonderfully with maple.
Chocolate Chip - Swap out the almonds for chocolate chips for a chocolate low-carb biscotti.
Cranberry - Add sugar free dried cranberries to the dough instead of the chopped almonds.
Spices - Feel free to play around with adding spices to the dough. Blends like pumpkin pie spice and apple pie spice are nice choices in keto biscotti. Or use your own favorites like ginger, nutmeg, cardamon, and even lavender.
Nuts - Try out some other nuts like hazelnuts, walnuts, or pecans. Make sure they are crushed well. Pistachios would be another tasty option as well.
Shape - This dough can also be used to make simple round cookies like shortbread. Just drop spoonfuls on the parchment paper and press the dough into circles.
Tips
- These gluten free biscotti are more fragile than traditional biscotti. I worked around this by not picking them up. I thought and trying to change the recipe to make them sturdier, but I was afraid I would lose the delicate flavor and texture. That is more important to me than a crispy cookie. Simple press down a large knife to cut them and then wiggle the knife back and forth to make a space between them.
- Using very fine almond flour is going to give you better results, so they stick together well. You will have better luck when using blanched almond flour and stay away from a coarse almond meal.
- Don't rush to add the toppings because the keto biscotti cookies need plenty of time to cool off. If you rush and try to add the melted chocolate before the cookies are cooled, they are more likely to fall apart.
- It's important not to dip the cookies into the chocolate. Drizzling is the way to go because they are pretty fragile.
- Use a Food Processor - Using a food processor to prepare these almond biscotti cookies is a true game-changer. They blend everything perfectly and give you such an awesome texture. I can't think of a better appliance to use when preparing these 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 this 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.
Common Questions
What Type of Chocolate Should I Use?
Make sure to use chocolate you love because you can really taste it in this keto biscotti recipe. If 85% dark chocolate is too bitter for your taste buds, sub in sugar-free milk chocolate instead. I've been getting my chocolate from ChocZero and you can save 10% with code 'joyfilledeats'.
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.
How Do You Store Homemade Biscotti?
You can store the almond biscotti cookies in an airtight container for up to 7 days. They will last at room temperature or can be refrigerated if you'd rather.
Another option is to flash freeze the keto biscotti for 1-2 hours on a baking sheet. Once frozen, remove them from the pan and place them in a freezer safe container. They last 2-3 months in the freezer too. Thaw before eating and enjoy!
NOTE: I recommend wrapping the cookies in plastic wrap since they are delicate. This will give them an added layer of protection.
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Ingredients
- 1 ½ cups almond flour
- ¼ cup ground golden flax
- ¼ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 2 tablespoon coconut flour
- 2 teaspoon gelatin
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ cup coconut oil use refined or butter flavored to avoid a coconutty taste
- 1 egg yolk
- 1 teaspoon almond extract
- ⅓ cup chopped almonds
Optional Topping:
- 2-3 oz sugar free chocolate melted
- 2 tablespoon chopped almonds
Instructions
- 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.
Notes
Nutrition
Originally Published March 17, 2018. Revised and Republished August 13, 2021.
Angie says
I’ve made these a couple of times and they turn out perfect each time. I was worried that these would be too crumbly, but honestly they turned out really firm. I love the texture. I freeze them and pull one out when I have my nightly tea. Delicious!
Roberta says
Inspirational recipe but the result is effectively not properly that of "biscotty", too fragile and too moist if following the recipe to a T: I found it better (to my tastebuds and palate for consistence, but obviously is just a personal point of view) using whole eggs instead that just yolk, skipping gelatine, coconut flour and flaxseed and using a mixture of fine defatted almond flour and grounded whole almonds. Also omitted coconut oil since it gave the consistence more of shortbread cookies than biscotti and avoided sweetener mix containing xylitol since it gives a chewier consistence (plain erytrhitol left a bit of aftertaste, but Truvia was balanced and Swerve Brown/ Sukrin Gold and Lakanto both golden and regular were appreciated by kids and adults, I personally find the brown/golden erythritol stevia or monkfruit blend left a little more humidity, but not as much as xylitol and anyway my first choice after these experiments is Truvia, which has a pleasant flavour, without aftertaste, and makes the dough crunchier. I appreciated the suggestion to just drizzle melted chocolate once the biscotti are completely cooled, to avoid unpleasant fails. So, definitely a recipe that makes you want to try and stard baking, but in my humble opinion not resembling "biscotti" without some changes. Thanks for sharing your experience and inspiration!
Taryn says
I always encourage my readers to play around with my recipes. That's how I got started on blogging myself 🙂 I'm glad you made this work for you.
Donna Dunbar says
Wow, this is good! I definately prefer it after it sat in the fridge overnight but wow, really good!
Thank you
Sara says
I just made these and they are amazing! Just thought I’d let you know that I found this exact same recipe on another Pinterest website. Like word for word the same. Maybe you gave them permission to reprint your recipe, but they didn’t give you credit. Thank you for your work!
Taryn says
No, I did not give permission 🙁 Total scammers! Thanks for letting me know.
Sarah says
Turned out great! I substituted half a cup of THM baking blend for almond flour, put in the whole egg and halved the gelatin, and added sugar free chocolate chips and almond slivers. It has a good level of sweetness, and it is crumbly, but very tasty! Thanks for the recipe!
Selena Bridwell says
Oh man! This is SO delicious! I melted Ghirardelli dark chocolate chips for the topping, but other than that did your recipe exactly. This will be a regular! 🙂 Thank you for sharing!
Abigail R. says
Can you give me the chocolate recipe to dip the biscotti in?
Thanks
Taryn says
I just melted sugar free chocolate chips. I microwave them, stirring every 20 seconds. When they are 80% melted stir until the rest melt.
Abigail R. says
I made the biscottis twice already. They are great!!!!
Kate says
I added an extra 1/2 tsp of gelatin which helped hold these together a bit better. I also switched to Great Lakes gelatin which made a huge difference.
Taryn says
Thanks for the tip, Kate! I'll give that a try.
Theresa says
These look and sound amazing!!! I Love biscotti! but it is difficult to find good gluten free recipes. I also love using almond flour and coconut flour and I add ground flaxseed to so many recipes. your recipe is the first I have found that uses these ingredients. so will be making these real soon. Thank-you for all your trail blazing it is greatly appreciated.
Taryn says
Thank you Theresa! I hope you like them 😀
Cat says
Can you use coconut flour instead of almond flour?
Taryn says
I'm sorry but I don't think all coconut flour could work in these.
Elisa says
Could you use honey or coconut sugar instead of the sweetners?
Taryn says
I have not tested it but I think coconut sugar would work.
Elisa says
Thank you I will give it a try and let you know 🙂
Lorena says
Is the gelatin melted? Powder? What?
Taryn says
Powder. It works as a binder since these only have 1 egg yolk for the whole batch.
Alicia says
If you don’t like the taste of sweeteners like the ones in the recipe below, can you leave them out? I noticed the recipe calls for a 1/4 cup which is quite a bit of volume in the recipe. Could you replace it with something else?
Taryn says
Which sweetener do you prefer?
Kim says
These look deeeelicious. Could I substitute collagen peptides for the gelatin?
Taryn says
I think so but I'm not positive. The gelatin works as a binding agent.