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Extra Crispy Keto Biscotti

Delicious low-carb biscotti with the comforting crunch of almonds and pistachios, perfect for coffee or tea.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: Italian
Calories: 90
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 1/4 cup almond flour or ground almonds Base ingredient for biscotti
  • 1/2 cup pistachios and pecans (roughly chopped) For added texture and flavor
  • 1/4 cup granulated erythritol Low-carb sweetener
  • 3/4 teaspoon baking powder For leavening
  • 1 pinch sea salt Enhances flavor
Wet Ingredients
  • 1 large egg (beaten) Acts as a binder
  • 1 teaspoon almond extract For flavor

Method
 

Preparation
  1. Preheat the oven to 180 C / 350 F electric or 160 C / 320 F fan.
  2. Mix the dry ingredients including almond flour, erythritol, baking powder, pistachios, pecans, and sea salt in a bowl.
  3. Add the wet ingredients (beaten egg and almond extract) to the dry mixture and stir until a dough forms.
  4. Knead the dough gently until pliant but not sticky.
Shaping and First Bake
  1. Roll the dough into a 28 cm long log and flatten it into a biscotti shape that is 3–4 cm wide.
  2. Bake for 25-30 minutes until lightly browned and set.
Cooling and Second Bake
  1. Remove from the oven and let cool completely before cutting into biscotti.
  2. Lay the slices flat on the baking sheet and return to the oven for another 12-15 minutes.

Notes

Store cooled biscotti in an airtight container for up to two weeks. Re-toast in the oven if they lose their crispness.