On weekends, I like to linger over a cup of coffee. Nothing makes these moments more luxurious than a sweet nibble. This Keto Biscotti is absolutely magical, elevating any quiet moment to something special. This low carb treat is one of the best ways I know to spoil yourself at home!
As a busy mom of three, quiet moments are rare. When I get them, I like to make the most of them.
Is there anything better than a cup of coffee, some alone time, and a sweet treat? I don't know, but I know that since this Keto Biscotti came into my life, stealing a quiet moment feels just a touch more luxurious.
If your life is crazy like mine - and I am guessing it is - you need this Keto Biscotti Recipe in your life!
Ingredients for Making This Keto Biscotti Recipe
- Almond Flour - Finely ground almond flour is a must. My go-to brand is Bob's Red Mill.
- Oat Fiber - Oat fiber is an insoluble fiber with zero net carbs per serving. It is a great way to improve the structure of keto-friendly baked goods.
- Baking Powder - Any brand of baking powder you like works well here. I prefer to use one that is corn-free, but regardless the carbohydrates added from the baking powder is minimal.
- Xanthan Gum - This adds structure to the almond flour cookies and helps hold them together in the absence of gluten. I do not recommend omitting it. I keep mine in the freezer, where it will last for several years.
- Sea Salt - I use finely ground sea salt; any salt you like works.
- Butter - Make sure your butter is softened and not melted.
- Swerve Confectioner's - This is what I tested the recipe with. You can use any low carb sweetener that you like, but the texture and sweetness level may be slightly different.
- Egg - Use a large egg here.
- Vanilla Extract - Use the best quality you can.
- Pecans - Any chopped keto-friendly nut will work here. I used pecans because I love them, and they are one of the lowest carb nuts.
- Chocolate Chips - Lily's, sweetened with stevia, is my go-to brand.
Tips & Tricks
- You must use finely ground blanched almond flour to make Low Carb Biscotti! Almond flour and almond meal are not the same thing. Likewise, not all almond flour is finely ground.
- Xanthan gum is optional but holds everything together. If you skip it, you can expect your Keto Biscotti to crumble a bit more than it would otherwise.
- For a firmer biscotti, allow it to dry out a bit more as the oven cools. Cover if necessary to prevent browning.
- Cool completely to prevent breaking - these fall apart when warm. Don't attempt to dip in chocolate when they are at all warm.
- Cut with a SHARP serrated knife for best results.
Tools Needed to Make Biscotti, Keto Style!
Store in an airtight container at room temperature for up to four days, or freeze for up to three months.
How to Make Keto Biscotti
First, Start by combining the almond flour, oat fiber, baking powder, xanthan gum, and salt in a bowl.
Next, beat the butter and Swerve in the bowl of a stand mixture. Add the egg and vanilla and beat for 3 minutes.
Add the almond flour mixture and mix until just combined.
Stir in the pecans and chocolate chips.
Transfer to a parchment-lined baking sheet and cook in a preheated oven.
Remove from the oven and cool for 15 minutes.
Lower the oven temperature. Carefully transfer the dough to a cutting board and cut into 12 slices.
Return to the baking sheet and cook for another 15 minutes, flipping halfway through.
Cool completely before serving.
You May Also Like
- When you are craving chocolate, this Keto Brownie Recipe is sure to satisfy.
- Keto Pumpkin Muffins are so light and tender, it is hard to believe that they are actually sugar-free and low carb. Even my picky teen begs me to make these.
- For a quick bite, I like to keep this Keto Zucchini Bread on hand. It freezes well, and works as a breakfast or snack.
- 1 cup fine almond flour
- 2 tablespoons oat fiber
- ¾ teaspoon baking powder
- ½ teaspoon xanthan gum
- ¼ teaspoon sea salt
- 3 tablespoons butter softened
- ⅓ cup Swerve confectioners
- 1 egg beaten
- 1 teaspoon vanilla extract
- ¼ cup chopped pecans
- ¼ cup stevia-sweetened chocolate chips such as Lily’s
- Optional Topping: melted chocolate chips and topped pecans
- In a large bowl, combine almond flour, oat fiber, baking powder, xanthan gum, and salt. Stir to combine.
- In the bowl of a Stand mixer, beat together the butter and Swerve. Add the egg and vanilla and beat for about 3 minutes.
- Add the almond flour mixture and mix until just combined.
- Stir in the pecans and chocolate chips.
- Preheat the oven to 400 degrees.
- Transfer to the parchment-lined baking sheet.
- Bake for 15 minutes, and then remove from the oven. Allow to cool for 15 minutes.
- Lower the oven temperature to 325 degrees.
- Using a sharp knife, cut the dough into 12 slices. Return to the baking sheet.
- Cook until golden brown, about 15 minutes, flipping halfway through.
- Remove from oven and cool completely before serving.
- Line a 7” pan that first your air fryer with parchment paper. Form the dough into the pan. Set your air fryer to 325 and cook for 12 minutes. Remove from the air fryer. Allow to cool for 15 minutes. Using a sharp knife, cut into thin strips. Return to the baking pan with the opposite side facing up.
- Set your air fryer to 300 degrees. Cook for another 8 to 10 minutes.
- Remove from air fryer and cool completely on a wire wrack. If desired, dip one side of each biscotti piece into melted chocolate chips and top with chopped pecans.