Keto Vanilla Almond Biscotti – Crisp, Comforting, and Low-Carb

If you miss the satisfying crunch of a classic biscotti with your morning coffee or evening tea, this keto vanilla almond version will hit the spot. It’s crisp, lightly sweet, and full of toasty almond flavor without the sugar rush. The dough comes together quickly, and the double-bake method gives you that signature snap.

Whether you’re new to keto baking or a seasoned pro, this recipe is simple, reliable, and seriously good. Grab your mug—these biscotti are made for dunking.

Keto Vanilla Almond Biscotti - Crisp, Comforting, and Low-Carb

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 12 servings

Ingredients Method

Ingredients

  

• 2 cups (200 g) blanched almond flour
• 2 tablespoons (14 g) coconut flour
• 1 teaspoon baking powder (gluten-free)
• 1/4 teaspoon fine sea salt
• 1/2 cup granulated erythritol or allulose (or your preferred keto sweetener)
• 2 large eggs, room temperature
• 4 tablespoons unsalted butter, melted and slightly cooled (or coconut oil for dairy-free)
• 1 tablespoon vanilla extract
• 1/2 teaspoon almond extract (optional but recommended)
• 1/2 cup sliced almonds
• Optional drizzle: 1/4 cup sugar-free dark chocolate chips + 1 teaspoon coconut oil

Method

 

1. Preheat and prep: Heat your oven to 325°F (160°C). Line a baking sheet with parchment paper.
2. Mix dry ingredients: In a large bowl, whisk together almond flour, coconut flour, baking powder, salt, and sweetener until well combined and lump-free.
3. Combine wet ingredients: In a separate bowl, whisk the eggs, melted butter, vanilla extract, and almond extract.
4. Form the dough: Pour the wet mixture into the dry ingredients and stir until a thick dough forms. Fold in the sliced almonds. If the dough feels too sticky, rest it for 3–5 minutes to allow the coconut flour to hydrate.
5. Shape into a log: Transfer the dough to the prepared baking sheet. With slightly damp hands, shape it into a log about 10 inches long and 3 inches wide, smoothing the top. Aim for even thickness for uniform baking.
6. First bake: Bake for 25–28 minutes, until the top is lightly golden and set. The center should be firm to the touch.
7. Cool before slicing: Let the log cool on the pan for 15–20 minutes. This prevents crumbling when you slice.
8. Slice carefully: Transfer the log to a cutting board. Using a sharp serrated knife, slice into 1/2-inch thick pieces, cutting straight down in a sawing motion to avoid cracking.
9. Second bake: Arrange slices cut-side down on the baking sheet. Bake for 10–12 minutes, flip each piece, then bake another 8–10 minutes. They should be deeply golden at the edges.
10. Cool to crisp: Turn off the oven, crack the door open, and let the biscotti rest in the warm oven for 10 minutes. Then move them to a rack to cool completely. They will crisp as they cool.
11. Optional chocolate drizzle: Melt sugar-free chocolate chips with coconut oil. Drizzle over cooled biscotti and let set before storing.

Why This Recipe Works

This biscotti keeps net carbs low by using almond flour and a keto-friendly sweetener. The combination of vanilla extract and almond extract adds classic biscotti flavor without needing sugary liqueurs.

A double bake draws out moisture, leaving you with a crisp, shelf-stable cookie. Sliced almonds add crunch and a bit of texture contrast, so every bite feels satisfying.

We also add a touch of coconut flour to help bind the dough and improve structure. It prevents the biscotti from crumbling while keeping the texture light.

Butter and eggs lend richness, while a pinch of baking powder gives a subtle lift so the slices aren’t heavy.

Ingredients

• 2 cups (200 g) blanched almond flour
• 2 tablespoons (14 g) coconut flour
• 1 teaspoon baking powder (gluten-free)
• 1/4 teaspoon fine sea salt
• 1/2 cup granulated erythritol or allulose (or your preferred keto sweetener)
• 2 large eggs, room temperature
• 4 tablespoons unsalted butter, melted and slightly cooled (or coconut oil for dairy-free)
• 1 tablespoon vanilla extract
• 1/2 teaspoon almond extract (optional but recommended)
• 1/2 cup sliced almonds
• Optional drizzle: 1/4 cup sugar-free dark chocolate chips + 1 teaspoon coconut oil

Step-by-Step Instructions

1. Preheat and prep: Heat your oven to 325°F (160°C). Line a baking sheet with parchment paper.
2. Mix dry ingredients: In a large bowl, whisk together almond flour, coconut flour, baking powder, salt, and sweetener until well combined and lump-free.
3. Combine wet ingredients: In a separate bowl, whisk the eggs, melted butter, vanilla extract, and almond extract.
4. Form the dough: Pour the wet mixture into the dry ingredients and stir until a thick dough forms. Fold in the sliced almonds.

   If the dough feels too sticky, rest it for 3–5 minutes to allow the coconut flour to hydrate.

5. Shape into a log: Transfer the dough to the prepared baking sheet. With slightly damp hands, shape it into a log about 10 inches long and 3 inches wide, smoothing the top. Aim for even thickness for uniform baking.
6. First bake: Bake for 25–28 minutes, until the top is lightly golden and set.

   The center should be firm to the touch.

7. Cool before slicing: Let the log cool on the pan for 15–20 minutes. This prevents crumbling when you slice.
8. Slice carefully: Transfer the log to a cutting board. Using a sharp serrated knife, slice into 1/2-inch thick pieces, cutting straight down in a sawing motion to avoid cracking.
9. Second bake: Arrange slices cut-side down on the baking sheet.

   Bake for 10–12 minutes, flip each piece, then bake another 8–10 minutes. They should be deeply golden at the edges.

10. Cool to crisp: Turn off the oven, crack the door open, and let the biscotti rest in the warm oven for 10 minutes. Then move them to a rack to cool completely.

    They will crisp as they cool.

11. Optional chocolate drizzle: Melt sugar-free chocolate chips with coconut oil. Drizzle over cooled biscotti and let set before storing.

Storage Instructions

• Room temperature: Store in an airtight container for up to 7–10 days. Add a small piece of parchment between layers to prevent sticking if drizzled with chocolate.
• Freezer: Freeze in a zip-top bag for up to 2 months.

  Thaw at room temperature or warm briefly in a 300°F (150°C) oven for 5–7 minutes to refresh crunch.

• Re-crisping tip: If they soften, bake at 250°F (120°C) for 10–15 minutes and cool on a rack.

Health Benefits

• Low in carbs: Using almond and coconut flour keeps net carbs low, supporting a ketogenic or low-carb lifestyle.
• Healthy fats and fiber: Almonds provide monounsaturated fats, vitamin E, magnesium, and fiber for satiety and steady energy.
• No refined sugar: Keto-friendly sweeteners reduce blood sugar spikes and cravings.
• Gluten-free: Naturally gluten-free ingredients make this a good option for those avoiding gluten.
• Portion-friendly: Crisp, satisfying texture makes it easy to enjoy one or two pieces without overdoing it.

Pitfalls to Watch Out For

• Slicing too soon: Cutting the log while hot can cause crumbling. Let it cool 15–20 minutes first.
• Underbaking the second time: If they’re not fully crisp after the double bake, they’ll soften quickly. Look for golden edges and allow a full cool-down.
• Using too much sweetener: Some sweeteners can crystallize and taste overly cool or gritty.

  Measure carefully and choose a fine, granulated product.

• Skipping coconut flour: It helps bind the dough. If omitting, add an extra tablespoon of almond flour and chill the dough 15 minutes before shaping.
• Thick slices: Very thick biscotti won’t crisp evenly. Aim for 1/2-inch slices for the best texture.

Variations You Can Try

• Orange zest: Add 1–2 teaspoons of fresh orange zest to the wet ingredients for a bright citrus note.
• Chocolate chip: Fold in 1/3 cup sugar-free mini chocolate chips for a dessert-style biscotti.
• Toasted coconut: Add 1/3 cup unsweetened toasted coconut flakes for extra crunch and aroma.
• Mocha almond: Mix 1 tablespoon unsweetened cocoa powder and 1 teaspoon instant espresso into the dry ingredients.
• Pecan spice: Swap sliced almonds for chopped pecans and add 1/2 teaspoon cinnamon.
• Dairy-free: Use coconut oil instead of butter and ensure chocolate, if used, is dairy-free.

FAQ

Can I use only almond flour and skip the coconut flour?

Yes, but the texture will be a bit more delicate.

Increase almond flour by about 2 tablespoons and chill the dough for 15 minutes before shaping to make slicing easier.

Which sweetener works best?

Erythritol blends and allulose both work. Allulose browns more and stays slightly softer; erythritol crisps more but can have a cooling effect. A blend of the two often gives the best texture.

How do I prevent the biscotti from crumbling?

Let the first bake cool before slicing, use a serrated knife, and cut with gentle, straight-down motions.

Don’t rush the second bake, and allow them to cool fully on a rack.

Are these safe for gluten-free diets?

Yes. All listed ingredients are naturally gluten-free. If you’re sensitive, make sure your baking powder and add-ins are certified gluten-free.

Can I make them nut-free?

Biscotti rely on almond flour for flavor and structure in this recipe.

For nut-free, you’d need a different base like sunflower seed flour, but the flavor and color may change. If you’re experimenting, add a teaspoon of lemon juice to offset potential green tint from sunflower seeds.

What’s the best way to get super crisp biscotti?

Slice evenly, bake twice, and finish with a low-and-slow dry-out: turn the oven off and let the biscotti sit inside for 10 minutes with the door slightly open. Then cool completely on a rack.

Can I reduce the sweetener?

Yes.

You can cut the sweetener by up to one-third without affecting structure much. The biscotti will be less sweet but still flavorful.

Do I have to add the almond extract?

No, but it enhances the classic biscotti flavor. If you skip it, consider adding a bit more vanilla or orange zest for complexity.

How many carbs per biscotti?

Exact macros depend on your ingredients and slice size, but an average piece usually falls around 2–3 net carbs.

For accuracy, calculate with your specific brands and number of slices.

Can I make the dough ahead?

Yes. Wrap the dough log tightly and refrigerate up to 24 hours. Let it sit at room temperature for 10–15 minutes before shaping and baking.

In Conclusion

These Keto Vanilla Almond Biscotti deliver the classic crunch and aromatic flavor you love, without the sugar and flour.

The method is straightforward, the ingredients are pantry-friendly, and the results are consistently crisp and delicious. Keep a batch on hand for coffee breaks, dessert boards, or a quick snack that doesn’t derail your goals. Once you try them, they’ll become a staple in your low-carb baking rotation.