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If you love crunchy cookies and treats, you need to make these keto biscotti! For a boozy festive twist I added fresh organic orange zest, plus bourbon. This is the perfect treat for Christmas!
Just like any biscotti recipe, they are double baked on low heat for the perfect crunch. Serve them as they are or dunk them in coffee, tea or a cup of hot chocolate!
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Recipe Tips
Instead of bourbon you can also use brandy or dark rum. I used 2 tablespoons of bourbon in the biscotti but you can use up to 3 tablespoons if you want more flavor. You can also add some bourbon into the chocolate coating but go easy on it as too much alcohol would not allow the chocolate to set. A teaspoon is enough for great flavor and well-set chocolate.
This recipe uses almonds for a crunchier, chunkier texture. You can try other nuts such as peeled hazelnuts, pecans, walnuts or macadamia nuts. Do not use unpeeled hazelnuts as they tend to add a bitter aftertaste.
Flax meal is used for better binding and less crumbly texture of the biscotti "loaf" which means it's easier to slice. You can use more almond flour instead of flax meal as long as you also add 1 teaspoon of xanthan gum just like we did in these Crunchy Keto Almond Biscotti. Start by replacing 1 cup of almond flour for the 1/2 cup of flax meal and add more if needed (if the dough is still too sticky).
Nuts burn easily so low and slow double baking is the best approach. First the "loaf" is baked at 140 °C/ 285 °F (fan assisted), or 160 °C/ 320 °F (conventional). Then the sliced biscotti are baked at just 120 °C/ 250 °F (fan assisted), or 140 °C/ 285 °F (conventional). Double baking, low heat and longer baking are all key steps to the crunchiest results without any burning.
To keep these biscotti cookies crunchy, you need to use either Erythritol or an Erythritol-based sweetener such as Swerve. Note that Xylitol and Allulose won't work in this recipe as they would make these cookies softer and chewier. You can read more about different cookie textures and ingredients in my Guide to Baking Low-Carb Cookies.
And if you love biscotti and would like to try more flavors, make sure to also check our Crunchy Keto Almond Biscotti and Keto Chocolate Hazelnut Biscotti!
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Hands-on Overall
Serving size 1 biscotto
Nutritional values (per 1 biscotto)
Net carbs3.4 grams
Protein6.6 grams
Fat17.7 grams
Calories205 kcal
Calories from carbs 7%, protein 13%, fat 80%
Total carbs7.8 gramsFiber4.4 gramsSugars1.7 gramsSaturated fat3.4 gramsSodium85 mg(4% RDA)Magnesium93 mg(23% RDA)Potassium250 mg(13% EMR)
Ingredients (makes 16 slices)
Instructions
- Preheat oven to 140 °C/ 285 °F (fan assisted), or 160 °C/ 320 °F (conventional). Measure out all the ingredients you'll need for the biscotti.
- Place the dry ingredients into a mixing bowl: almond flour, flax meal, cacao powder (or dutch process cocoa powder), sweetener (Erythritol or Swerve for crunch), espresso powder, baking soda and salt.
- Add the wet ingredients: eggs, apple cider vinegar, olive oil, vanilla extract, fine orange zest and bourbon. Instead of bourbon you can use brandy or dark rum, or skip it altogether and replace with water.
- Mix using a spatula until thick and sticky dough forms. Add the chopped almonds and stir in.
- Line a baking tray with baking paper. Form the dough into a low, wide log shape, about 12 cm (5 inches) wide and about 2 cm (1 inch) high. If the dough is a bit sticky, wet your hands with water to help handle it without sticking.
- Bake for 40 to 45 minutes or until loaf is browned on the outside and firm in the centre. Remove from oven and let cool.
- Once cool, cut the loaf into slices, each one 1 1/2 to 2 cm (3/4 inch) thick.
Note: 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.
- 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 as needed. Toast for 15 to 20 minutes each side. When done, remove from the oven and let it cool down completely.
- Meanwhile, prepare the chocolate coating. Break the chocolate into pieces (or use chocolate chips). Melt the dark chocolate in the microwave or in a bowl places over simmering water until smooth and runny. Optionally, you can add a teaspoon of bourbon, brandy or rum (do not use more or it won't set). The chocolate has to reach room temperature or it will be too runny.
- Once the biscotti are cool and crunchy, dip each one into the chocolate and place in a tray lined with parchment paper to set. It helps if you briefly freeze the biscotti before coating as the chocolate will set quicker.
- Store up to a week in an airtight container at room temperature. Freeze for longer storage.
- Enjoy with a cup of coffee of hot chocolate.
Boozy Chocolate & Orange Biscotti
Step by Step
Ingredients
Instructions
- Preheat oven to 140 °C/ 285 °F (fan assisted), or 160 °C/ 320 °F (conventional). Measure out all the ingredients you'll need for the biscotti.
- Place the dry ingredients into a mixing bowl: almond flour, flax meal, cacao powder (or dutch process cocoa powder), sweetener (Erythritol or Swerve for crunch), espresso powder, baking soda and salt.
- Add the wet ingredients: eggs, apple cider vinegar, olive oil, vanilla extract, fine orange zest and bourbon. Instead of bourbon you can use brandy or dark rum, or skip it altogether and replace with water.
- Mix using a spatula until thick and sticky dough forms. Add the chopped almonds and stir in.
- Line a baking tray with baking paper. Form the dough into a low, wide log shape, about 12 cm (5 inches) wide and about 2 cm (1 inch) high. If the dough is a bit sticky, wet your hands with water to help handle it without sticking.
- Bake for 40 to 45 minutes or until loaf is browned on the outside and firm in the centre. Remove from oven and let cool.
- Once cool, cut the loaf into slices, each one 1 1/2 to 2 cm (3/4 inch) thick.
Note: 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. - 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 as needed. Toast for 15 to 20 minutes each side. When done, remove from the oven and let it cool down completely.
- Meanwhile, prepare the chocolate coating. Break the chocolate into pieces (or use chocolate chips). Melt the dark chocolate in the microwave or in a bowl places over simmering water until smooth and runny. Optionally, you can add a teaspoon of bourbon, brandy or rum (do not use more or it won't set). The chocolate has to reach room temperature or it will be too runny.
- Once the biscotti are cool and crunchy, dip each one into the chocolate and place in a tray lined with parchment paper to set. It helps if you briefly freeze the biscotti before coating as the chocolate will set quicker.
- Store up to a week in an airtight container at room temperature. Freeze for longer storage.
- Enjoy with a cup of coffee of hot chocolate.
Nutrition (per serving, 1 biscotto)
Calories205kcal
Net Carbs3.4g
Carbohydrates7.8g
Protein6.6g
Fat17.7g
Saturated Fat3.4g
Fiber4.4g
Sugar1.7g
Sodium85mg
Magnesium93mg
Potassium250mg
Detailed nutritional breakdown (per 1 biscotto)
| Total per 1 biscotto |
| 3.4 g | 6.6 g | 17.7 g | 205 kcal |
| Almond flour (blanched ground almonds, almond meal) |
| 1.1 g | 2.7 g | 6.6 g | 74 kcal |
| Flax meal (flaxmeal), ground flaxseed |
| 0.1 g | 0.9 g | 2 g | 25 kcal |
| Cocoa powder, raw (cacao) |
| 0.4 g | 0.4 g | 0.2 g | 4 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.3 g | 0 g | 0 g | 1 kcal |
| Coffee (powder) |
| 0 g | 0 g | 0 g | 0 kcal |
| Baking soda, raising agent (bicarbonate of soda) |
| 0 g | 0 g | 0 g | 0 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0 g | 0.8 g | 0.6 g | 9 kcal |
| Apple cider vinegar |
| 0 g | 0 g | 0 g | 0 kcal |
| Olive oil, extra virgin |
| 0 g | 0 g | 1.7 g | 15 kcal |
| Vanilla extract, sugar-free, alcohol-based |
| 0 g | 0 g | 0 g | 1 kcal |
| Orange peel (zest), fresh |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Bourbon whiskey, distilled alcoholic beverage (~40% vol) |
| 0 g | 0 g | 0 g | 4 kcal |
| Almonds, nuts (whole, unblanched) |
| 0.6 g | 1.3 g | 3.1 g | 36 kcal |
| Extra dark chocolate, 90% cocoa (cacao) |
| 0.8 g | 0.6 g | 3.5 g | 35 kcal |
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