Healthy Keto Almond Biscotti

Healthy Keto Almond BiscottiPin recipeFollow us 47.2k

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
Energy108kcal
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

Do you like this recipe? Share it with your friends! 

By Naomi Sherman
Creator of BlueRustImages.com

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.

“There is nothing more fun than creating an amazing dish and then being able to style and photograph it to share with the world.”

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Please, note that I do not offer personalised advice. For personalised advice you can contact one of our experts.

Comments (6)

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. Laughing

Reply

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

Reply

Hi Martina and Naomi,
Thank you for this. Sounds easy to make, and yes, I'm a bonafide dunker Smile 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 Smile cheers!

Reply

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

Reply

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

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