Keto Pistachio Biscotti
Indulge in a guilt-free treat with this delightful Keto Pistachio Biscotti recipe, specially crafted for a low-carb lifestyle. These crunchy, golden biscotti feature almond flour as the base, making them gluten-free and keto-friendly, while erythritol adds just the right touch of sweetness without spiking your blood sugar. The rich nuttiness of chopped pistachios takes center stage, perfectly complemented by the aromatic hints of vanilla extract. With a straightforward prep process and a double-baking technique that ensures optimal crispiness, these biscotti are ideal for pairing with your favorite keto-friendly coffee or tea. Perfect for a snack or dessert, these pistachio biscotti are ready in just about an hour and offer 16 delectable servings to share—or savor all to yourself!
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Recipe Information
Ingredients
- 2 cups almond flour
- 0.75 cup erythritol
- 1 teaspoon baking powder
- 0.5 teaspoon xanthan gum
- 0.25 teaspoon salt
- 2 whole large eggs
- 1 teaspoon vanilla extract
- 0.25 cup butter, melted
- 0.75 cup pistachios, shelled and roughly chopped
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large mixing bowl, combine the almond flour, erythritol, baking powder, xanthan gum, and salt. Whisk together until well mixed.
In another bowl, whisk the eggs together with the vanilla extract and melted butter until the mixture is smooth and well-blended.
Pour the wet ingredients into the dry ingredients and mix until a dough forms. It will be slightly sticky but manageable.
Fold in the chopped pistachios until they are evenly distributed throughout the dough.
Transfer the dough onto the prepared baking sheet and shape it into a log approximately 12 inches long and 3 inches wide, smoothing the top with a spatula.
Bake in the preheated oven for 25 minutes, or until the log is golden brown and firm to the touch.
Remove the biscotti log from the oven and let it cool for 10 minutes. Reduce the oven temperature to 300°F (150°C).
Once cooled, use a sharp serrated knife to slice the log into 1/2-inch thick slices. Arrange the slices on the baking sheet, cut side down.
Return the biscotti to the oven and bake for an additional 20 minutes, flipping them halfway through the baking time, until they are crisp and golden.
Allow the biscotti to cool completely on a wire rack before serving. Enjoy them with your favorite keto-friendly beverage!
Nutrition Facts
Calories |
2344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.0 g | 267% | |
| Saturated Fat | 46.4 g | 232% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 501 mg | 167% | |
| Sodium | 1198 mg | 52% | |
| Total Carbohydrate | 262.0 g | 95% | |
| Dietary Fiber | 34.0 g | 121% | |
| Total Sugars | 15.8 g | ||
| Protein | 78.7 g | 157% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 606 mg | 47% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 1372 mg | 29% | |
*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.
