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Crunchy Keto Almond Biscotti

4.3 stars, average of 331 ratings

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I'm excited to introduce the very talented writer and photographer Naomi who will be joining me, Jo and Lauren to create and share even more tasty keto recipes every week. Say hi to Naomi! :-)

I love biscotti. I mean, really love biscotti. I’m a crunchy biscuit kind of girl as opposed to a soft cookie, so biscotti are just about the best thing ever.

I don’t dunk them though, that’s just crazy! Is it just me, or is the world firmly separated into two camps, the dunkers and the non-dunkers? I’m firmly in the non-dunkers camp.

But. If you are a dunker, you’ll be happy to know that these biscotti hold up well to immersion in your cup of choice.

These are traditional biscotti with whole almonds scattered throughout. Don’t you just love those pretty little circles in your biscuit? The addition of nutmeg and vanilla gives them an unexpected little twist.

And less than 2 grams of carbs each, you can have more than one!

Hands-on Overall

Serving size 1 biscotto

Allergy information for Crunchy Keto Almond Biscotti

✔  Gluten free
✔  Dairy free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free

Nutritional values (per serving, 1 biscotto)

Net carbs1.5 grams
Protein3.6 grams
Fat9.7 grams
Calories108 kcal
Calories from carbs 6%, protein 13%, fat 81%
Total carbs3.2 gramsFiber1.7 gramsSugars0.8 gramsSaturated fat1.9 gramsSodium32 mg(1% RDA)Magnesium39 mg(10% RDA)Potassium106 mg(5% EMR)

Ingredients (makes 24 slices)


  1. Pre-heat oven to 160 °C/ 320 °F (fan assisted), or 180 °C/ 355 °F (conventional). Mix dry ingredients: almond flour, sweetener, baking powder, xantham gum, spices and almonds together in large bowl. Melt butter and add butter and beaten eggs to mixture. Mix well until a dough forms.
  2. Line a baking tray with baking paper. Form the dough into a low, wide log shape. The dough is a bit sticky, so I dusted my hands with coconut flour to do this comfortably. Bake for approx. 45 minutes or until loaf is browned on the outside and firm in the centre. Remove from oven and let cool. Crunchy Keto Almond Biscotti
  3. Once cold, slice the loaf into 24 slices about 1 cm (1/2 inch) thick.
    Please note: using almond meal instead of wheat flour results in a crumblier consistency and the addition of whole almonds can make this slicing tricky. If your loaf is refusing to slice and is very crumbly, I recommend allowing it to sit out overnight and go slightly stale. This will not affect the finished quality, but will greatly enhance the slice-ability of the loaf.
  4. Preheat oven to 120 °C/ 250 °F (fan assisted), or 140 °C/ 285 °F (conventional). Lay the slices very carefully in a flat layer on one or two lined baking trays. Toast for 15 to 20 minutes each side. Crunchy Keto Almond Biscotti
  5. Turn oven off, prop oven door open using a wooden spoon and let biscotti cool in oven until crisp. Crunchy Keto Almond Biscotti
  6. Store in an airtight jar. Crunchy Keto Almond Biscotti

Ingredient nutritional breakdown (per serving, 1 biscotto)

Net carbsProteinFatCalories
Almond flour (blanched ground almonds, almond meal)
0.7 g1.8 g4.4 g49 kcal
Erythritol (natural low-carb sweetener)
0.2 g0 g0 g1 kcal
Baking powder, gluten-free
0 g0 g0 g0 kcal
Psyllium husk powder
0 g0 g0 g0 kcal
Nutmeg, spices
0 g0 g0 g0 kcal
Vanilla extract, sugar-free, alcohol-based
0 g0 g0 g0 kcal
Almonds, nuts (whole, unblanched)
0.5 g1.3 g3 g34 kcal
Butter, unsalted, grass-fed
0 g0 g1.9 g17 kcal
Egg, whole, fresh, raw (free-range or organic eggs)
0 g0.5 g0.4 g6 kcal
Total per serving, 1 biscotto
1.5 g3.6 g9.7 g108 kcal

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Naomi Sherman
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Naomi Sherman

Naomi is the force behind Naomi Sherman, Food Creative. She is passionate about recipe development, food photography and styling.

An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born.

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Comments (71)

Hi, I have made this recipe countless times and it is absolutely delicious. I have a problem that I just can't seem to resolve. When I slice the loaf I can't seem to cut through the almonds without the whole thing crumbling.  I lose a lot of my loaf in this way. Should I be using a particular type of almond? I have tried blanching the almonds and even waiting longer before I cut but that didn't help either.

I'm sorry to hear that! Could it be that the knife needs sharpening? Some of mine might crumble but most are nicely sliced. Otherwise you could use slivered or flaked almonds instead!

I have made this recipe countless times. Each time it is perfect. My family loves the biscotti!  
The only thing I change is I use slivered almonds instead of whole. Just a personal preference. Only in a while I’ll add almond extract for  an extra kick of almond flavor. This is a wonderful recipe. Thank you very much for sharing it!  

Thank you so much Deborah! We love making these half dipped in chocolate. I can see why you might prefer slivered almonds because the dough is also easier to slice without crumbling.

Hello I don’t understand what happened to my biscotti It’s more like a crumble couldn’t cut it nicely what could I have done it frong

I'm sorry to hear that Diana, it shouldn't happen with this amount of liquid ingredients and butter, plus there's xanthan gum that typically prevents the biscotti from crumbling. Please keep in mind it will crumble a little bit (see step 4) but it should still hold well together. Is it possible that you may have baked them too much before slicing? Was the temperature correct?

I am so happy to see this recipe because it is low in saturated fat. I know most keto-ers don't worry too much about saturated fat but I have a coronary ischemia that I have to deal with soon and I want to get my cholesterol numbers better (currently total cholesterol = 300). So I have been temporarily cutting down drastically on cheese, high-fat dairy, and the usual suspects.
I have been making avocado-based chocolate walnut fat bombs that are mostly monounsaturated fat and have only about 1.5 g of saturated fat. It is very difficult to have low saturated fat on keto so if you have more recipes like this I will be delighted to see them.
Thank you so much.

I think it's good to be aware of the fats you are eating and making sure that most are MUFA and Omega 3. My diet is more "Mediterranean keto" and I believe it's the best way to do it.
The issue isn't saturated fats but rather the overconsumption of low quality inflammatory fats from factory farmed animals, processed foods and foods laden with omega 6 - these are the real issues.

That's great because that is mostly what I am eating, except for, e.g, grassfed beef, which I cannot afford. I call my diet Mediterranean keto, too. It is just that last time I did keto, in 2019, I didn't pay attention to saturated fat and my cholesterol only went down from 357 to 300. So I am trying to see if less saturated fat will make it go lower. My doctors, as you can imagine, talk of nothing but statins, and there is no way I am going to comply. Thanks!

That's great and I think it's a good approach. Grass-fed can be pricey so it's sometimes better to have it only occasionally and use other more affordable sources of healthy fats.
As for cholesterol, total cholesterol is not a very good health marker. It's not too useful for keto. Even LDL is not sufficient - you need to look at particle size and particle count, triglycerides and CRP which measures inflammation. There's more info here:
High Cholesterol on a Keto Diet - Should You Be Concerned?
The True Cause of Heart Disease
Can a Ketogenic Diet Help Prevent and Treat Heart Disease?
If your diet is mostly "medi keto", think you'll like my next book 😊 It's a collaboration between 4 authors including a medical expert. It's called The New Mediterranean Diet and although it hasn't officially been announced, it will be out next spring.

I will definitely buy your book, thanks! Coincidentally, I recently left my doctor a message to check my LDL-P on my next blood test on October 2. And I also read that while you're in the process of losing a lot of weight (as I am), your cholesterol numbers can go up a lot and are not a true reflection of your health. So I am looking at other health markers along with cholesterol. Thanks very much for the links! Very kind of you.

Thank you Dianna! I hope all goes well with your test!

Sent this to print via the Print icon and the font came out tiny, very hard to see.  FYI.

Hi Heidi, I think this may be your printer settings, it seems to be working fine on our side.

Thanks for the macro and calorie breakdown.  Just for info, one “biscotto” (as in one biscuit) two or more “biscotti “ (biscuits). 🙂

Good point! Where did my Italian go?! :-D

I've made these couple of times and the taste is just amazing. I've even added coffee essence to it. Yum however one thing I've always encountered is that the amount of butter above always calls for 4 cups of almond flour for me. 2 cups of almond flour is still "too wet". Am I doing anything wrong?

Thank you Mandy, that's interesting, are you using xanthan gum too? That should help with the moisture. If you are not using it as I often omit it in my recipes), I think you do need more almond flour. Other than that could it be that the almond flour you use is more moist (contains more fat)?

So I made 2 batches of your biscotti, the first ones were rather soft so I put them in the oven a little longer and they burned to a crisp 😞 the second batch I have yet to put in the oven again as I don’t want them to burn, does anybody have any tips on how to make them more crunchy without scorching them?

Hi Haley, that is the issue with almond flour and any nuts I'm afraid. If you do want to bake these for longer, you really need to keep an eye on them because every minute makes a difference.
They should be sliceable after the first baking, not too crispy so you can slice them and then dehydrate them. I suggest you only crisp them up during the low temperature dehydrating process. I hope this helps!

Is there a substitute for the butter? As I need a dairy free option

I think that palm shortening would be best as an alternative to butter. I get mine from sustainable sources and it works really well instead of butter, at least in baking!

Made these last night, subbed the whole almonds for chopped pecans, sliced it to 1" slices so I had 14 pieces.  These are great. Mine didnt crumble at all. These are so good I have to put them away so I have some for the rest of the week. Great recipe, thank you

Thank you for your feedback Kat, I'm glad you enjoyed!

Thank you for sharing this recipe!
I substituted the almond flour with sunflower seed flour (which I made in my coffee grinder with 1tablespoon of coconut flour to 100g of sunflower seed) and it works like a dream! Almonds are quite expensive in South Africa, where I live, so this substitute actually cuts the price of the recipe in half. Love the trick for leaving the loaf until the next day before slicing, definitely makes a big difference. Also, these dunk beautifully - for all the dunkers out there!

Thank you for sharing the nut-free tips Sunflower seen flour is indeed a great alternative to almond flour!

Thank you so much for that information.  I was scrolling down to see if I could improvise with the almond flour as I am South African too and have the same issue with the almonds even though I make my own almond flour and meal.

Thank you for this Rolandi. As a South African I experience the same problem with recipes requiring large amounts of almond flour. I make my own, but it still works out to be costly.

I've been on the Keto diet for three months and have been struggling to find something to satisfy my sweet tooth in the morning with my espresso.  I have tried several recipes that are suppose to mimic carb laden foods but they have all failed miserably.  I can't say that about this recipe.  It was wonderful.  I am glad to find this site and will explore and try more of your recipes.  I can't thank you enough.

Thank you so much Melinda, I'm happy you enjoyed!

I LOVE that you use a scale as well as cups. I find the scale so much more accurate for things like flours, etc.
I am going to make these now. I have been craving biscotti w my coffee & the reviews speak volumes. ❤️

Thank you Cheryl, I hope you like them!

How much is a serving? Is it one slice ?
Thank you

Yes that is correct, one serving is one slice 😊

Hi, I made this recipe yesterday and made a half of it. I used Costco brand almond flour and everything was as it is in the recipe. I used butter. When I put the ingredients except for vanilla and sweetener in the app. It gives me 1641 calories in total and 136.75 for each biscotti. Net Carb is 1.25. I’m wondering how do you calculate the nutritional values?

Hi Fara, we use a verified database to calculate all nutritional information so all details are accurate (we use the same database in our app: Many apps/websites use crowd sourced data that contain errors and inaccurate nutrition facts. Even some brands would list partial or estimated values. Some brands list values "per tbsp" and round the numbers up or down. When you calculate values per 100 g or larger quantities, there are inaccuracies too - we simply rely on verified data in generic foods rather than brands. The issue is described in detail in this post: Barcode Scanning and Food Database in the KetoDiet App

This looks very nice I really want to make it but I have looked for psyllium husk powder where I live I couldn’t find it 😞 is there any alternative please
Thank you

Hi Sara, you could use one of the alternatives:
1 tsp xantham gum or 1 tsp ground chia seeds

This is absolutely my favourite snack recipe now. (Altho I love the brownies too and many more, but these whip up so easily.) Really great to take on visits too as everyone thinks they are great, keto or not. Thank you so much.

Thank you Eveline!

I'm confused, you say 2 cups of Almond flour but next to that you say 7.1 OZ there's 8 oz to a cup?

Hi Mark, there is indeed 8 fluid oz in a cup but 2 cups of almond flour weigh 7.1 oz. I hope this helps!

I've made this recipe several times.  Sometimes I add Lilly's chocolate chips, cinnamon, hazelnuts, they always turn out wonderfully.  Thank you for the recipe.

Thank you for your lovely feedback Traci!

Thank you for this lovely recipe, baked accordingly to your instructions was still a bit soft after second bake. Left in the warm oven for a couple of hours now lovely and crunchie. Will try with cinnamon and orange. Thank you for sharing👍🌹🌹🌹

Hi Susanne, thank you for your lovely feedback and tips!

Made these yesterday, they are divine!! My husband and I like a small sweet ending to our dinner and this one is great. Or a snack in the middle of the afternoon... I have a picture too!
These biscotti are delicious, easy to make, definitely a keeper!!
thank you Martina. All your recipes are fabulous!  

Thank you so much Marguerite, I'm glad you both enjoyed!

I have these in the oven on the final toasting stage! They look just like the picture. I wish I could post it. 😊 I used sliced almonds & they cut just fine. I ate a couple bites that broke off and Mmmmmm! Thank you Martina! (I like the idea of adding almond extract too. I will try that next time)

Maybe a task for the future updates of our blog! I'd love to see your creations!

Hi, can I make this recipe without Xanthan Gum?

You can use some of the suggested substitutions. I wouldn't skip them as they help with the texture. Otherwise the biscotti will be too crumbly when slicing them.

Thank you for your recipe!  It is amazing!  I have made this many times. Each time was perfect. The only change I made was to add some almond extract for more almond flavor.  I also added a couple dashes of salt to enhance flavor.  Lastly, I roughly chopped my almonds to make slicing easier and cleaner.  I serve these with keto ice cream for delicious keto treat!  

Thank you for your kind words! Almond extract sounds like the perfect addition 😊 I like your suggestion about chopped almonds - it is easier to slice the biscotti that way!

Hi! I discovered that almond flour or almonds are not good for me. So wich flour can use for this recipe. Hazelnut, pecan meal?
Thank you!!!

Hi Cata, I think hazelnut flour, walnut or pecan flour might be good substitutes. These don't taste as neutral as almonds but will yield similar results. Another option is ground macadamia nuts although these are very fatty and you may need to add a tablespoon or two of coconut flour (or maybe skip the butter). I hope this helps!

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