Most store biscotti are sugar bombs with wheat and dried fruit galore. Even keto versions tend to crumble or go soft in a day. So I tweaked, toasted, and serrated-knifed my way to this version: almond flour based, just sweet enough, and solid enough to survive a coffee dunk.
💡 What Makes This Feel Like Real Food
- Almond flour gives it richness and structure—but we don’t overdo it, or it crumbles.
- Whole nuts = big texture win. Bonus: fiber and fat that actually help your macros.
- The double-bake trick crisps them up like the real deal—don’t skip it.
- Erythritol sweetens without the blood sugar hit or weird aftertaste (especially once baked twice).
🧾 What Packs Flavor Without the Carbs
- 1 ¼ cup almond flour – Base structure. Use regular (not extra-fine) for best crunch.
- ½ cup mixed nuts (pistachios + pecans) – Texture + fat. Almonds or hazelnuts work too.
- ¼ cup erythritol – Sweetens without carbs. Don’t use liquid or monk fruit alone—texture suffers.
- ¾ tsp baking powder – Just enough lift.
- Pinch of sea salt – Balances the sweetness.
- 1 egg – Binds it together.
- 1 tsp almond extract – Adds that biscotti bakery aroma.
🔁 Custom Tweaks I’ve Tried
| Swap | Outcome | Worth It? |
|---|---|---|
| Hazelnuts only | Adds Ferrero-Rocher vibes | YES |
| Almond extract + orange zest | Italian café feel | Absolutely |
| Chocolate chips | Melted during second bake | Not recommended unless you bake after slicing only |
| Coconut flour | Too dry, crumbly | Hard no |
⚠️ What Went Sideways (And Why)
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Cracked log | Oven too hot or dough too dry | Reduce baking temp slightly or add a few drops of almond milk |
| Biscotti broke while slicing | Cut too soon or knife too dull | Let cool completely and use serrated knife |
| Not crispy enough | Skipped second bake | Don’t skip the second round—it’s everything |
👩🍳 How to Make It (Step-by-Step)
- Preheat oven to 350°F (or 320°F fan).
- Mix almond flour, erythritol, baking powder, nuts, and salt in a bowl.
- Add beaten egg and almond extract. Stir, then knead into a dough.
- Shape into a 10–11 inch log and flatten slightly to biscotti shape.
- Bake 25–30 mins until golden. Let it cool completely (seriously).
- Slice carefully with a serrated knife into 12 biscotti.
- Lay slices flat on baking sheet. Bake another 12–15 mins to crisp up.
- Cool fully before storing. They’ll firm more as they cool.
🧠 Smart Moves I Always Use
- Stabilize the log with one hand while slicing to avoid snapping.
- I keep a mini fan blowing near my cooling tray—speeds up the firming process.
- Want to prep ahead? Slice and freeze the log before the second bake—bake straight from frozen.
🧊 Keeping It Keto-Friendly All Week
- Shelf life: Airtight for 1 week at room temp.
- Freezer: Yes! Slice and freeze post-bake or pre-second-bake.
- Reheat: For max crunch, re-toast in oven at 300°F for 5–7 mins.
❓ Real Keto Questions, Real Answers
Can I make these dairy-free?
Already are—no butter needed.
Do they stay crunchy?
Yep, especially if you nail the second bake and cool fully.
Can I use monk fruit instead of erythritol?
Yes—only if it’s a granulated blend that mimics erythritol.
Why not extra-fine almond flour?
It absorbs too much moisture = crumbly fail.
🧾 Full Nutrition Facts (Per 1 Biscotti Serving – out of 12)
| Nutrient | Amount |
|---|---|
| Calories | 99 kcal |
| Total Fat | 8.8g |
| Saturated Fat | 0.8g |
| Monounsaturated Fat | ~4g |
| Polyunsaturated Fat | ~2g |
| Cholesterol | 13mg |
| Sodium | 38mg |
| Potassium | ~90mg |
| Total Carbohydrates | 3g |
| Dietary Fiber | 1.5g |
| Net Carbs | 1.5g |
| Total Sugars | 0.4g (natural from nuts) |
| Sugar Alcohol (erythritol) | 2g |
| Protein | 3.5g |
| Calcium | ~40mg |
| Iron | ~0.7mg |
| Magnesium | ~30mg |
| Vitamin E | ~3mg (from almonds) |
Check out More Recipes:
- Sugar-Free Peanut Butter Cookies – 3 Ingredients, Big Flavor, Zero Guilt
- Sugar-Free Oatmeal Cookies – Chewy, Guilt-Free, and Actually Worth Making
- Sugar-Free Chocolate Chip Cookies – Low-Carb, But Legit Good
Sugar-Free Biscotti – Low-Carb, Keto-Crispy, and Perfect With Coffee
Description
Crunchy, nutty almond biscotti made sugar-free and keto-friendly—perfect for coffee dunking or dessert with zero regret.
Ingredients
Instructions
- Preheat oven to 350°F (180°C).
- Mix dry ingredients and stir in egg + extract to form dough.
- Shape into a flat log (~10–11” long) and bake 25–30 mins.
- Cool completely, then slice into 12 biscotti using serrated knife.
- Return to oven, flat-side down, and bake 12–15 mins more until crisp.
- Cool fully before storing in an airtight container.
Notes
- Let the first bake cool completely before slicing—this is crucial for clean cuts.
- For flavor twists, try orange zest or cinnamon in the dough.
- Don’t skip the second bake—it’s the difference between “meh” and “biscotti.”
- Use a serrated bread knife, not a chef’s knife, to prevent breakage.
