Make a batch of crunchy keto biscotti with almonds. These delightful Italian biscuits come out at only 1.9g net carbs per biscotti and make a perfect home-made gift, or as a treat with your coffee. Enjoy.
Low Carb
Keto
Clean Keto
Paleo
Gluten Free
Vegetarian
Vegan
Nutrition
Serving: 1BiscottiCalories: 196.6kcalCarbs: 1.9gProtein: 6.8gFat: 18.3g
We provide approximate nutritional information for convenience and as a courtesy. Please note that this may vary depending on the products you use. Please read our full nutrition disclaimer for more information.
Ingredients
- 225 g Almond flour
- 1 tsp Psyllium husk
- 65 g Erythritol
- 1/4 tsp Salt
- 1 tsp Baking powder
- 1 Egg Large
- 55 g Unsalted butter
- 1 tsp Almond extract
- 1/2 tsp Vanilla extract
- 70 g Almonds Finely chopped
Instructions
- Pre-heat the oven to 160°C (fan), and line a sheet with non-stick baking paper.
- In a large mixing bowl, mix all the dry ingredients: almond flour, erythritol, psyllium husk, baking powder and salt.
- In another bowl, whisk the egg with melted butter, almond extract and vanilla extract.
- Combine the dry and wet ingredients well. When the dough is soft and combined, stir in the finely chopped almonds and form a dough ball.
- Flatten the dough ball onto the prepared cookie sheet to form a flat, long, cylinder of about 10 inches in length and 1 inch in height (25cm x 2cm).
- Using a long, sharp knife, gently cut the cylinder of dough into 12 biscotti. Make sure there is a gap between each biscotti.
- Bake for 20 - 25 minutes or until firm on top and they start to brown.
- Remove from the oven, and let them cool down for 20 minutes on the cookie sheet. Gently turn each biscotti, but side down onto the baking sheet.
- Reduce the oven to 150°C.
- Return to the oven for 10 - 12 minutes until the sides are golden and firm.
- Remove from the oven and cool the cookies completely.
- Transfer to a cooling rack and wait at least 2 hours to enjoy!
Notes
Store in a cookie jar in the fridge for up to 5 days! They can be frozen in a ziplock bag and thawed at room temperature the day before eating.
Tried this recipe?Let us know how it was!
Great recipe, very easy to make and the best low carb biscuits I’ve made. I swapped the extra almonds at the end for pecans and pistachios which worked well too. Lovely with a cup of coffee.
They freeze well too.
Can the butter be swapped for olive ?
Hi Ginny! We haven’t tried that, so not sure I would recommend it. But if you do try, please let us know how you get on!
Is that 6.5 gm carbs per biscotti? Thank you
Hi Diana, We have updated the nutritional information so they now show per biscotti, which is 1.89g net carbs.
Amazing , easy to make I added pistachio nuts too . Fab with my afternoon lattee . Will def make again .
Are your oven temperatures for regular ovens or fan ovens?
Hi Suki! It’s 160°C in a fan oven, I have updated the recipe to reflect this.