Healthy Keto Almond Biscotti

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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-onOverall

Nutritional values (per serving)

1.6 grams 1.6 grams 3.6 grams 9.7 grams 1.9 grams 108 calories
Total Carbs3.2grams
Fiber1.6grams
Net Carbs1.6grams
Protein3.6grams
Fat9.7grams
of which Saturated1.9grams
Calories108kcal
Magnesium39mg (10% RDA)
Potassium104mg (5% EMR)

Macronutrient ratio: Calories from carbs (6%), protein (13%), fat (81%)

Ingredients (makes 24 slices)

Instructions

  1. Pre-heat oven to 160 °C/ 320 °F. 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. Healthy Keto Almond Biscotti
  3. Once cold, slice the loaf into slices about 5 mm 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. Pre-heat oven to 120 °C/ 250 °F. Lay the slices very carefully in a flat layer on one or two lined baking trays. Toast for 15-20 minutes each side. Healthy Keto Almond Biscotti
  5. Turn oven off, prop oven door open using a wooden spoon and let biscotti cool in oven until crisp. Store in an airtight jar. Healthy Keto Almond Biscotti Healthy Keto Almond Biscotti
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By Naomi Sherman
Creator of BlueRustImages.com

Naomi Sherman

Naomi is the creative force behind Blue Rust Images. 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. Naomi loves nothing more than to take old-school favourites and give them a healthy twist.

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Comments (21)

Hi, can I make this recipe without Xanthan Gum?

Reply

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.

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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!  

Reply

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!

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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!!!
Cata

Reply

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!

Reply

Thanks for the recipe, made them for me and my husband and both loved them. This I think is one of the best keto recipes I have eaten.

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Thank you for your lovely feedback!

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Can you please give weight per serve? Thanks.

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Hi Heidi, I'm afraid we don't have weights per serve - you can get the right amount by simply dividing the dough in 24 slices. I hope this helps!

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How long do you think these will keep in an airtight container?

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I keep my biscotti for about 5 days... they never last longer than that, not in my house 😊 You could even freeze them (they will last for months).

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Hi- not wise to leave out overnight as raw eggs ( out of shell)  shouldn't be left out unrefrigerated- this can cause food poisoning. Maybe suggest let dry in fridge overnight? A serrated bread knife helps the slicing process too. Thank you. Enjoyed your website.

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Hi Cari, there are no raw eggs in this recipe - only cooked/baked which is fine. I hope this helps!

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Made these recently with a couple of tweaks.  Followed the suggestion of another reader here and soaked the almonds first.  Added an extra egg.  Left out the sweetener.  After a couple of days the biscotti started getting a bit soft so I put them back in the oven for a while to dry out more.  Result - fantastic!  This is a great recipe and one can eat the biscotti with a totally clear conscience.  Am really rapt.  Thanks so much for posting!

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Hi there.
I made these with a few alterations to save on costs, and posted a pic on the facebook page.  The last recipe that I will need in this department. 😄

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Thank you Gillian! Can you, please, share your tips here? 😊

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Hi Martina and Naomi,
Thank you for this. Sounds easy to make, and yes, I'm a bonafide dunker 😊 been looking for an alternative to traditional rusk/biscotti. Will try these this weekend for sure.
And Martina, I have been recommending the app to all my gym and low carb buddies! Have successfully managed to convert 7-8 people into following a low carb lifestyle, and you are one of the foremost people I thank and recommend for all that you have done with this blog and app.
I'll raise a toast to you both this Sunday morning with my Bulletproof style coffee and almond biscotti 😊 cheers!

Reply

Thank you for your kind words and support! I hope you like them! 😊

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Hi again! I did everything you said, but my first batch crumbled to bits. And the underside got overbaked to a black crisp.
Made a second batch with a few changes, and wanted to share. I have come to realise that in warmer climes like India, and especially when baking in countertop ovens, the temperature needs some tweaking. Reducing the temperature you recommended by 10-20 c seems to do the trick, and the baking time increases by about 10 minutes.
Secondly, using whole almonds led to crumbled biscotti for me - more crumble than biscotti. For the second batch, I used almond slivers. I know you don't get the same pretty look like with whole almonds, but this way, the integrity of the biscotti stays intact. I'll be making the next batch with almonds that have been soaking in water for a while just to see if slicing is easier.
Hope this is helpful!

Reply

Thank you so much for sharing your tips, we really appreciate that!

Reply