Keto Biscotti
Crisp, twice-baked almond biscotti studded with toasted almonds and a hint of vanilla, with just 2.1g net carbs per cookie. Ready in about 70 minutes, these dunkable Italian classics pair perfectly with coffee and store for weeks without any sugar or wheat flour.
Head of Nutrition · June 18, 2026
Nutrition per serving
Per serving · makes 14. Values are estimates; brands vary.
These twice-baked keto biscotti deliver all the crunch and coffee-dunking nostalgia of the Italian classic without any sugar or wheat flour. Almond flour and toasted almonds give them a rich, nutty flavor that crisps up beautifully and keeps for weeks.
Ingredients
- 2 cups (224g) almond flour, finely ground
- 1/3 cup (64g) granulated erythritol or monk fruit sweetener
- 1 tsp baking powder
- 1/4 tsp fine sea salt
- 1/2 cup (60g) whole almonds, roughly chopped
- 2 large eggs
- 2 tbsp (28g) unsalted butter, melted and cooled
- 1 1/2 tsp pure vanilla extract
- 1/2 tsp almond extract
- 1 tbsp (8g) coconut flour
Instructions
- 1
Preheat the oven to 325F (165C) and line a baking sheet with parchment paper. In a large bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, and salt, then stir in the chopped almonds.
- 2
In a separate bowl, beat the eggs with the melted butter, vanilla, and almond extract. Pour the wet ingredients into the dry and mix until a stiff, slightly sticky dough forms.
- 3
Turn the dough onto the lined sheet and shape it with damp hands into a flat log about 11 inches long, 3 inches wide, and 3/4 inch tall. Bake for 25 minutes until firm and lightly golden.
- 4
Remove and let cool for 20 minutes (this is essential so the log slices cleanly). Reduce the oven to 300F (150C).
- 5
Using a sharp serrated knife, slice the log on a slight diagonal into 14 cookies about 3/4 inch thick. Lay the slices cut-side down on the sheet.
- 6
Bake for 12 minutes, flip each cookie, and bake another 10 to 12 minutes until dry and crisp. Cool completely on a wire rack, where they will firm up further.
Tips & notes
- The cookies feel slightly soft straight from the oven but crisp up as they cool, so resist over-baking. For extra crunch, leave them in the turned-off oven with the door cracked for 15 minutes.
- Substitution: swap the chopped almonds for toasted hazelnuts or pecans, or fold in 2 tbsp sugar-free dark chocolate chips for a mocha version.
- Storage: keep in an airtight container at room temperature for up to 2 weeks, or freeze for up to 3 months. They stay crisp far longer than wheat biscotti.
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Frequently asked questions
- How many carbs are in keto biscotti?
- Each biscotti has 2.1g net carbs, 152 calories, 5.1g protein, and 13.6g fat. This recipe makes 14 cookies, so a single serving keeps you comfortably in ketosis while still satisfying a cookie craving.
- Why do my biscotti crumble when I slice them?
- Almond flour dough is more delicate than wheat, so always let the baked log cool for a full 20 minutes before slicing and use a sharp serrated knife with a gentle sawing motion. Cutting while hot or with a dull blade causes crumbling.
- Can I make these biscotti dairy-free?
- Yes. Replace the unsalted butter with the same amount of melted coconut oil or a plant-based butter. The texture and net carbs stay essentially the same, and the almond flavor still shines through.
