Low Carb Pistachio Biscotti
Indulge in guilt-free decadence with this Low Carb Pistachio Biscotti recipe that combines the nutty richness of pistachios with the simplicity of wholesome, keto-friendly ingredients. Made with almond flour and sweetened with granulated erythritol, these biscotti are perfect for anyone following a low-carb or gluten-free lifestyle. Enhanced with hints of vanilla and almond extracts, each crunchy slice delivers a delightful burst of flavor while staying light on carbs. Whether enjoyed with your morning coffee or as an elegant dessert, this easy and quick recipe comes together in just an hour, making it an irresistible addition to your baking repertoire. With only 15 minutes of prep, this recipe yields 24 servings of crispy bliss, ensuring you’ll have plenty to share—or savor all to yourself!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.75 cup Granulated erythritol
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter, melted
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 0.75 cup Shelled unsalted pistachios, roughly chopped
- 0.5 teaspoon Almond extract
Instructions
Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a large bowl, whisk together almond flour, granulated erythritol, baking powder, and salt until well combined.
In a separate bowl, whisk together melted butter, eggs, vanilla extract, and almond extract until smooth.
Pour the wet ingredients into the dry ingredients and stir until a dough forms. Fold in the chopped pistachios.
Divide the dough in half and shape each half into a log, approximately 12-by-2 inches. Place the logs on the prepared baking sheet.
Bake in the preheated oven for 25 minutes, or until the logs are golden brown.
Remove the baking sheet from the oven and allow the logs to cool for about 10 minutes.
Reduce the oven temperature to 300°F (149°C).
Using a serrated knife, carefully slice the logs into 1/2-inch thick slices. Arrange the slices cut-side down on the baking sheet.
Return the biscotti to the oven and bake for an additional 15 minutes, flipping them once halfway, until they are crisp.
Allow the biscotti to cool completely on the baking sheet before serving or storing.
Nutrition Facts
Calories |
2596 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 241.1 g | 309% | |
| Saturated Fat | 75.1 g | 376% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 630 mg | 210% | |
| Sodium | 1188 mg | 52% | |
| Total Carbohydrate | 220.0 g | 80% | |
| Dietary Fiber | 29.6 g | 106% | |
| Total Sugars | 13.5 g | ||
| Protein | 72.2 g | 144% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 583 mg | 45% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 1042 mg | 22% | |
*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.
