Keto Classic Almond Biscotti
Indulge guilt-free with this **Keto Classic Almond Biscotti**, a low-carb twist on the traditional Italian favorite! Crafted with almond flour and sweetened with erythritol, this keto-friendly treat delivers all the crunch and flavor you love without the sugar overload. Infused with the warm aromas of vanilla and almond extracts, each bite is perfectly balanced with the satisfying texture of slivered almonds. With just 15 minutes of prep time and a simple two-step baking process, this recipe creates crispy, golden-brown biscotti that pair beautifully with your morning coffee or tea. Perfect for dessert or an anytime snack, these biscotti are gluten-free, keto-approved, and irresistibly delicious!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 1 cup Erythritol sweetener
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Almond extract
- 3 large Eggs
- 0.5 cup Slivered almonds
- 2 tablespoons Butter
Instructions
Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
In a large bowl, combine the almond flour, erythritol sweetener, baking powder, and salt. Mix well to ensure there are no lumps.
In a separate bowl, whisk together the eggs, vanilla extract, and almond extract until well combined.
Melt the butter in a small saucepan or microwave until just melted, then allow it to cool slightly.
Slowly add the egg mixture to the dry ingredients while stirring with a spatula until a dough forms.
Add the melted butter gradually and continue mixing until the dough becomes cohesive.
Fold in the slivered almonds evenly throughout the dough.
Transfer the dough onto the prepared baking sheet and shape it into a rectangular log approximately 12 inches long and 3 inches wide.
Bake in the preheated oven for 25 minutes or until the log is light golden brown and firm to the touch.
Remove from the oven and allow it to cool for about 10 minutes. Reduce the oven temperature to 300°F (150°C).
Once cooled, carefully transfer the log to a cutting board. Use a sharp serrated knife to slice the log into 1/2-inch thick biscotti pieces.
Place the biscotti slices back onto the baking sheet, cut side down, and bake for another 15 minutes.
Flip the biscotti over and bake for an additional 10 minutes until they are crisp and golden brown.
Remove from the oven and allow to cool completely on a wire rack before serving.
Nutrition Facts
Calories |
1939 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.7 g | 214% | |
| Saturated Fat | 26.7 g | 134% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 624 mg | 208% | |
| Sodium | 1399 mg | 61% | |
| Total Carbohydrate | 296.0 g | 108% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 10.5 g | ||
| Protein | 74.5 g | 149% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 645 mg | 50% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 723 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
