I perfected an Almond Flour Biscotti Recipe that uses no sugar, no grains, and no dairy, is low carb and gluten free, and comes together in minutes, so I just had to share the clever pantry trick behind it.

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I didn’t expect much the first time I mixed blanched almond flour into a biscotti dough. But after the oven I sat there with one in my hand and couldn’t figure out how something so simple could be so satisfying.

I stir in vanilla extract because it makes the whole thing sing, but even plain there’s a nice toasty almond flavor. This Keto Biscotti Almond Flour take is crisp without being overly hard and strangely keeps you wanting another bite.

I know biscotti should be fancy, but this version feels honest and a little bit rebellious, give it a try and see.

Ingredients

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Almond flour: high in protein and healthy fats, low in carbs, adds nutty texture
Powdered erythritol: zero net carbs sweetener, adds sweetness without sugar, can cool mouth
Eggs: provide structure, protein rich, help bind dough, and give it rise
Vanilla extract: adds warm, sweet aroma, enhances overall flavor without extra sugar
Almond extract: optional boost of almond flavor, use sparingly, quite strong tasting
Coconut oil: healthy fats, keeps biscotti moist, may add slight coconut note
Sliced almonds: add crunch, extra fiber and fats, great for topping and texture
Sugar free chocolate chips: give chocolate hits, add sweetness and decadence without sugar spike

Ingredient Quantities

2 cups (192 g) blanched almond flour

1/3 cup (60 g) powdered erythritol or other granulated sugar free sweetener, or more to taste

1 tsp baking powder

1/4 tsp fine sea salt

3 large eggs, room temperature

2 tsp vanilla extract

1/2 tsp almond extract (optional)

2 tbsp melted coconut oil or neutral oil

1/2 cup sliced almonds, plus extra for topping (optional)

1/4 cup sugar free chocolate chips (optional)

How to Make this

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1. Preheat oven to 325°F (163°C) and line a baking sheet with parchment paper; if you want crisper biscotti use a metal sheet not a silicone mat.

2. In a large bowl whisk together 2 cups (192 g) blanched almond flour, 1/3 cup (60 g) powdered erythritol, 1 tsp baking powder and 1/4 tsp fine sea salt until evenly mixed.

3. In a separate bowl beat 3 large room temperature eggs with 2 tsp vanilla extract, 1/2 tsp almond extract (if using) and 2 tbsp melted coconut or neutral oil; whisk till smooth, you can use a fork or hand mixer.

4. Pour the wet into the dry and stir until a sticky dough forms, fold in 1/2 cup sliced almonds and 1/4 cup sugar free chocolate chips if using; if the dough seems too loose add 1 tbsp almond flour at a time, if too dry add a tiny splash of water or an extra beaten egg yolk.

5. Divide dough in half and shape each portion into a log about 10 to 12 inches long and 1 to 1 1/2 inches high on the prepared sheet, wet your hands a little so it wont stick and press extra sliced almonds on top if you want.

6. Bake the logs for 20 to 25 minutes, until theyre set, slightly puffed and light golden at the edges; dont overbake, they should be firm to the touch.

7. Cool the logs on the sheet for 8 to 10 minutes so they firm up, then using a serrated knife slice diagonally into about 1/2 inch thick slices; warming the knife under hot water and wiping it dry between cuts makes cleaner slices.

8. Lay the slices cut-side down (or upright if you prefer) and bake a second time at 325°F for 10 to 15 minutes per side, flipping once halfway, until theyre dry and golden and crisp to your liking.

9. Let biscotti cool completely on a rack so they crisp up, then store in an airtight container for up to 5 days or re-toast briefly to refresh if they soften.

Equipment Needed

1. Large rimmed metal baking sheet (for crisp biscotti, avoid silicone mats)
2. Parchment paper to line the sheet
3. Large mixing bowl
4. Small mixing bowl or second bowl for the eggs
5. Whisk (or hand mixer) and a fork for beating the eggs — use whichever you got
6. Measuring cups and spoons plus a kitchen scale for accuracy
7. Rubber spatula or wooden spoon for folding the dough
8. Serrated knife (warm it under hot water and dry between cuts for cleaner slices)
9. Cooling rack and an airtight container for storing the biscotti when cool

FAQ

Q: Why did my biscotti come out crumbly? A: Most likely not enough binder or the dough was too dry. Try letting the dough rest 5 to 10 minutes so the almond flour soaks up the wet ingredients, press the logs firmly when shaping, and if needed add an extra egg or a teaspoon or two of oil. Overbaking on the first bake can also make them dry, so watch for a firm but not rock hard log.

Q: Can I use a different sweetener than powdered erythritol? A: Yes, powdered erythritol, allulose, or monk fruit blend work best because they wont be gritty. If you only have granular erythritol pulse it in a blender to powder. If using a liquid sweetener, reduce the oil or add a bit more almond flour since liquids change dough texture. Taste and adjust to your liking.

Q: When should I add the chocolate chips or almonds? A: You can fold sliced almonds or chocolate chips into the dough before shaping, but chips may melt into the logs. To avoid that, press chips or extra almonds on top after the first bake, then do the second toast so they stick and look nice.

Q: How long and how should I bake them? A: Bake the shaped logs at 325 F for about 20 to 25 minutes until firm. Let cool slightly, slice into 1/2 inch pieces, then return to the oven at 300 F for 10 to 15 minutes per side until golden and crisp. Ovens vary so keep an eye on them.

Q: Can I make these nut free or replace the almond flour? A: Almond flour is what makes these keto and gives the texture, so nut free swaps are tricky. You can try sunflower seed flour but note it can turn green when mixed with baking powder or baking soda; add a little lemon juice or use baking powder only. Coconut flour is not a 1 to 1 swap you would need much less and more eggs, so it changes the recipe a lot.

Q: How do I store them and re-crisp if they soften? A: Store in an airtight container at room temp for up to a week, in the fridge for 2 to 3 weeks, or freeze for up to 3 months. If they soften, re-toast in a 300 F oven for 5 to 10 minutes to bring back the crunch.

Almond Flour Biscotti (Keto) Recipe Substitutions and Variations

Almond flour: Swap for sunflower seed flour 1:1 if you need nut free. It can sometimes turn a little green while baking, not harmful, a splash of lemon juice or a lower oven temp usually stops it. If you want to use coconut flour instead it is NOT 1:1 — use about 1/4 the volume (so ~1/2 cup here) and add 2 extra eggs plus 2-3 tbsp extra oil or liquid because coconut flour soaks up moisture.
Powdered erythritol: Replace with powdered allulose or a monk fruit + erythritol blend 1:1. If you only have granulated erythritol pulse it in a blender to a powder first otherwise the biscotti can be grainy. Note allulose browns faster so keep an eye on bake time.
Eggs: For an egg free option use flax “eggs” — mix 3 tbsp ground flaxseed with 9 tbsp warm water (1 tbsp flax + 3 tbsp water = 1 egg). Let sit 5 minutes until thick. The texture will be denser so add 1 tbsp extra oil if dough seems dry.
Coconut oil: Melted butter or ghee works 1:1 for richer flavor, or use a neutral oil like avocado or light olive oil if you prefer. If you use butter chill the logs briefly before slicing so they hold their shape.

Pro Tips

– Use room temp eggs and dont overwork the dough, just stir until it holds together. Overmixing almond flour can make biscotti dense and crumbly, so stop as soon as it’s combined and fold in nuts or chips gently.

– For sharper, cleaner slices chill the baked logs for 15 to 20 minutes or pop them in the fridge for 10, then slice with a hot serrated knife, wiping it between cuts. Warm blade makes a huge difference, trust me.

– Want more almond flavor and crunch? Toast the sliced almonds lightly in a dry pan till theyre golden before folding them in, and only add a little almond extract so it doesnt taste artificial.

– To keep them crisp longer, cool completely on a rack then store airtight at room temp. If they soften later just re-toast the slices for a few minutes to refresh them.