A classic bicotti cookie made with almond flour to be keto friendly and gluten free! These taste like an authentic homemade biscotti cookie that’s a perfect addition to your morning coffee or after dinner treat and only 1 net carb!
Biscotti are a classic Italian cookie that I couldn’t wait to make keto and low carb! I love them with coffee on the weekends, especially during the colder months and I also love to gift these too during the holidays! I was so pleased with how this recipe came out and couldn’t wait to share it.
I adapted the recipe from my popular Gluten Free & Keto Compliant Pie Crust recipe, worked in a few other ingredients to make a nice amount of dough, and ta-da! Out came the perfect (and fairly easy to make) Keto & Gluten Free Almond Biscotti recipe.
You could easily switch up the flavors by adding different extracts, low carb chocolate chips perhaps, nuts, and even a little cocoa powder if you’re in the mood for a lil chocolate too. Best part? They’re only 2 net carbs each!!!
Below you will find the full recipe for the biscotti and lots of tips and tricks to help you have a successful baking experience!
- Mixing Bowl
- Rubber Spatula
- Measuring Cups & Spoons
- Baking Sheets & Parchment
- Cooling Racks
- Chef’s Knife
Because I know baking can be a bit more intimidating (especially keto baking), I really try to keep the recipes as simple and mess free (less dishes, can I get an amen please) as possible. For the dough, all you need is a mixing bowl and a rubber spatula!
Start by combining all the dry ingredient together in the bowl and mix them together first. This helps ensure that the baking powder is evenly mixed in. Next, add in the eggs, extract, and melted butter and use the spatula to fold it all together. The dough will appear to be a bit thicker, like a cookie dough! Scrape down the bowl and divide it into two separate rectangles.
When I first made this recipe, I made one giant “log” and found that even though the biscotti held up well, they were really large and a little harder to work with. So, I suggest making two 8X3″ logs (they both fit on the baking sheet too) instead of one larger one.
Bake at a low temperature to start (this helps prevent cracking and crumbling as does the xanthan gum so DO NOT OMIT THIS), allow them to rest after the first bake before slicing into the classic biscotti shape.
To cut the biscotti evenly, I like to cut directly down the middle (vertically not horizontally) to start. Cut each half in half, and then each half into thirds. Cut each piece one more time in half so all the pieces are equal in size. You should be able to get 12 biscotti per 9X3″ log (24 in total).
They bake best for the second time when they are elevated. I use my cooling racks and place them on the cookie sheet, so the hot air of the oven will circulated under the cookies to help them finish baking. Lay the biscotti across the racks so they are facing cut side up.
Bake until they are set in the middle and lightly brown, remove from the oven and allow them to fully cool (they will get crispier as they cool). You can eat the biscotti as is, or add a low carb chocolate drizzle and nuts as well!
All I really care about is the how deliciously dunkable these Keto & Gluten Free Almond Biscotti are in my morning coffee! If you make this recipe, I’d love to know what you think! Leave a comment below or tag my on Facebook or Instagram so I can follow along too!
Keto & Gluten Free Almond Biscotti
- 3 cups Almond Flour
- 1 cup Low Carb Sweetener I prefer Lakanto brand
- 2 tsp. Baking Powder
- 1/2 tsp. Xanthan Gum do not omit
- 1/2 tsp Salt
- 3 Eggs
- 4 Tbsp. Melted Butter
- 1 tsp. White Vinegar you cannot taste this
- 1 tsp. Almond or Vanilla Extract
- 1/4 cup Sliced Almonds optional
- Optional- Melted Low Carb Chocolate for drizzling
- Preheat the oven to 325 F and prep a baking sheet with parchment paper.
- In a mixing bowl, combine the dry ingredients (almond flour, sweetener, baking powder, xanthan gum, and salt). Mix until combined.
- Add in the eggs, melted butter, extract, and vinegar. Use a hand blender to combine everything to form a dough (will be similar to a cookie dough).
- Scrape down the bowl and form the dough into a ball. Divide the dough into two equal pieces.
- Using your hands, form two, 9×3" rectangular logs on the baking sheet. The dough should be about 3/4 of an inch thick. Try to keep the dough as evenly shaped as possible. If you do not make the dough long or thin enough, your second bake time after cutting may take additional time.
- Bake the logs for 30 minutes, remove from the oven and allow them to rest about 15 minutes before slicing.
- Each log should yield 12 biscotti. Use a chef's knife to cut them. I cut each log in half directly in the middle, cut each half into thirds, and then each third in half. This helps keep them even in size.
- Place baking racks on the cookie sheet and carefully place the partially cooked biscotti onto the rack, cut sides up. Bake for an additional 10-15 minutes. They should brown slightly and not feel doughy to the touch. Remove from the oven and allow them to fully cool (they will get crispier as they cool).
- Decorate (optional) with a drizzle of melted low carb chocolate (like Lily's) and more slivered almonds.