Healthy Keto Almond Biscotti

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Healthy Keto Almond Biscotti

1 hour 15 minutes
Calories 110kcal


  • 2 cups almond flour (200 g/ 7.1 oz)
  • 1/2 cup erythritol (200 g/ 7.1 oz)
  • 1 teaspoon gluten-free baking powder
  • 1 teaspoon xanthan gum
  • 1 teaspoon chia seeds
  • 1/2 teaspoon nutmeg
  • 1 teaspoon sugar (200 g/ 7.1 oz)
  • 1 cup whole almonds (200 g/ 7.1 oz)
  • 1/4 cup butter (200 g/ 7.1 oz)
  • 2 large eggs (200 g/ 7.1 oz)


  • Pre-heat oven to 160 °C/ 320 °F.
  • Mix dry ingredients: almond flour, sweetener, baking powder, xantham gum, spices and almonds together in large bowl.
  • Melt butter and add butter and beaten eggs to mixture.
  • Mix well until a dough forms.
  • Line a baking tray with baking paper.
  • Form the dough into a low, wide log shape.
  • The dough is a bit sticky, so I dusted my hands with coconut flour to do this comfortably.
  • Bake for approx.
  • 45 minutes or until loaf is browned on the outside and firm in the centre.
  • Remove from oven and let cool.
  • Once cold, slice the loaf into slices about 5 mm thick.
  • Please note: using almond meal instead of wheat flour results in a crumblier consistency and the addition of whole almonds can make this slicing tricky.
  • If your loaf is refusing to slice and is very crumbly, I recommend allowing it to sit out overnight and go slightly stale.
  • This will not affect the finished quality, but will greatly enhance the slice-ability of the loaf.
  • Pre-heat oven to 120 °C/ 250 °F.
  • Lay the slices very carefully in a flat layer on one or two lined baking trays.
  • Toast for 15-20 minutes each side.
  • Turn oven off, prop oven door open using a wooden spoon and let biscotti cool in oven until crisp.
  • Store in an airtight jar.


Calories: 110kcal

Originally posted 2019-02-20 17:10:45.

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