Just because you’re following a low carb / Keto diet, doesn’t mean you have to give up delicious baked goods. This crunchy low carb Keto almond biscotti recipe is made with almond flour and a sugar substitute and is perfect to dunk in your morning coffee.
This rcipe is from a great new cookbook. The Ultimate Guide to Keto Baking: Master All the Best Tricks for Low-Carb Baking Success, by Carolyn Ketchum. Carolyn blogs at All Day I Dream About Food and is the queen of low carb baking.
Carolyn posted in a FB group we’re we both a part of
Two days ago, I released the cookbook of my life, my big Keto Baking book. I poured my heart and soul into this thing, trying to essentially make it so comprehensive, it would be like the America’s Test Kitchen of keto baking.
How could I not buy the cookbook and try the recipes after that!
My husband loves almond treats, so when I saw the Almond Biscotti recipe in the cookbook, I knew he’d like it. You could even call it a triple almond biscotti, there are almonds on top, almond extract in the batter, and almond flour instead of wheat flour.
The cookbook has lots of great info about cooking with almond flour, and Carolyn has lots of Low Carb Baking With Almond Flour tips on her site.
Baking Low Carb Keto Almond Biscotti
Carolyn mentions in the recipe tip, an erythritol-based sweetener like Swerve is the key to getting these biscotti to crisp up properly. Carolyn has a great ingredients section in the front of the cookbook that explains the ingredients you’ll use in low carb baking, including erythritol sweeteners.
I rarely bake with artificial sweeteners and this was my first time baking with Swerve. I like that the biscotti didn’t have a funny artificial taste from the Swerve, however, both my husband and I had the odd mouth-cooling sensation that Carolyn talks about in the Erythirotol section. Just something to be aware of if you haven’t baked with erythritol before.
Since almond flour can be difficult to measure from the little pouch it comes in, I decided to weigh my almond flour to make it easier to measure. Fortunately, Carolyn gives the almond flour measurement in grams in the cookbook.
The dough comes together quickly and easily. Just be sure and press the almonds firmly into the dough so they stay in place better.
One change I did make was to cut the biscotti into 12 pieces instead of 14. It was just easier for me to visualize.
First, cut the biscotti in half, cut each half in half, and then cut each quarter into thirds and you’ll have 12 pieces.
The ends of my biscotti were already pretty brown, so my husband and I sampled those instead of putting them back into the oven for the second cook time to crisp up the biscotti. (They really were looking too irresistible.)
Carolyn has lots of other fun low carb biscotti recipes on her site you’ll want to be sure and check out.
I like that the recipes in The Ultimate Guide to Keto Baking use mostly easy-to-find everyday ingredients. I’ve booked marked several other recipes that I want to try, including the Ricotta Cheesecake with Fresh Berries, Chocolate Donuts with Peanut Butter Glaze, and Fresh Herb and Ricotta Scones.
If you are trying to cut some carbs from your diet, you’re going to want to add this cookbook to your collection.
Low Carb Keto Almond Biscotti
- 2 cups 200 g almond flour
- ⅓ cup Swerve Sweetener
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup plus 1 tablespoon butter melted but not hot, divided
- 1 large egg
- ¾ teaspoon almond extract
- 2 tablespoons sliced almonds
- Preheat the oven to 325° and line a baking sheet with a silicone baking mat or parchment paper.
- In a large bowl, whisk together the almond flour, sweetener, baking powder, and salt. Stir in ¼ cup melted butter, egg, and almond extract until the dough comes together.
- Turn the dough out onto the prepared baking sheet and form into a low, flat log, about 10 x 4 inches. Brush with the remaining 1 tablespoon of melted butter and firmly press the sliced almonds into the top.
- Bake 22 to 25 minutes, until lightly browned and just firm to the touch. Remove from the oven and let cool 30 minutes. Reduce the oven temperature to 250F.
- Using a sharp knife, cut the log crosswise into 12 slices. (A straight up and down motion works better than sawing back and forth). Place the slices back on the baking sheet. Bake another 15 minutes, then carefully flip them over. Turn off the oven and let the biscotti sit inside until cool.