Almond Flour Biscotti


5 from 1108 votes
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This almond flour biscotti is a low carb and grain free take on the classic Italian cookie! Made in just one bowl, this keto biscotti is easy to customize and uses simple ingredients! 2 grams net carbs per serving.

almond flour biscotti

Almond flour Biscotti

When it comes to simple keto cookies, my favorite recipes to make are almond butter cookies, chocolate chip cookies, and this almond flour biscotti.

Growing up, my mom was quite particular about what desserts and sweets she’d make during the holiday season. You’d be guaranteed that a trifle would make an appearance, as would some sticky toffee pudding. She’d also bake a bunch of cookies, something which is ONLY done this time of the year. While she makes classics like shortbread and sugar cookies, she also whips up her classic biscotti. 

I’ve been meaning to share an almond flour biscotti recipe for quite some time. It’s one of my favorite recipes to use almond flour with, after muffins and cupcakes. After checking out my mom’s recipe, I realized I had barely any keto adaptions to make to produce identical results! 

Now, these biscotti may look incredibly fancy, but I promise you they are ridiculously easy to make and use simple ingredients. The texture is light, crispy, and studded with nuts. They are pleasantly sweet with a hint of vanilla and almond, without being overpowering. 

I made a huge batch for my mom and she couldn’t believe that they were made low carb- She thought I had made her exact recipe!

How do you make keto biscotti?

The Ingredients

  • Almond flour- Blanched or superfine almond flour. This gives the biscotti a lighter color and texture. 
  • Pistachios and almonds– Chopped pistachios and almonds. You can use one or both of these nuts.
  • Baking soda– Gives the biscotti a little rise and leavening. 
  • Salt– Just a pinch to bring out the sweetness of all the ingredients. 
  • Cinnamon– For a light cinnamon flavor throughout. 
  • Eggs– Room temperature eggs. 
  • Honey– If you aren’t strictly keto, you can use natural honey. If you are, use keto honey or you could even try keto maple syrup.
  • Butter– Unsalted butter, softened to room temperature. You can also use dairy free butter if preferred.
  • Almond extract– A must for any good biscotti. You can also use vanilla extract. 
  • Cranberries– While not technically keto, you can add a few tablespoons for some color, without impacting the net carbs too much! 

The Instructions

Start by mixing together all your dry ingredients in a large mixing bowl. In a separate bowl, whisk together your eggs, honey, butter, and almond extract, until fully incorporated. Next, gently fold through the dry ingredients into the wet ingredients until combined. If using the cranberries, fold them through at the end.

Now, remove the dough and form two equal sized balls. Using your hands, form each of the balls into a log or thin shape, around 1-inch in thickness. Place them on a lined baking sheet and bake in the oven for 20 minutes, until they are lightly browned.

Remove from the oven and allow the two loaves to cool for 15 minutes, before slicing them into 1/2-inch pieces. Place the biscotti onto the baking sheet and bake for an additional 20 minutes. Let the biscotti cool completely. 

keto biscotti

Tips to make the best low carb biscotti

  • Biscotti is a very forgiving recipe, and you can make them as thin, thick, long, or small as you desire. If you choose to make them thinner/smaller, your cooking time will be a little less. 
  • Feel free to switch up the nuts, and use cashews or walnuts instead.
  • You must let your biscotti loaves to cool for 15 minutes, before slicing them up. The biscotti continues to cook, and there is little risk of it falling apart.
  • Serve biscotti over the festive season with some hot chocolate, peppermint mocha, or a gingerbread latte

Flavor variations

While this biscotti is a delicious classic flavor, here are some fun flavor options to change things up!

  • Chocolate– Add 1/4 cup cocoa powder and increase the honey by 2 tablespoons. Omit any dried fruit. 
  • Cranberry orange– Sub out half the nuts with extra cranberries and add 1 teaspoon orange extract. 
  • Chocolate covered– Dip each of the biscotti in melted chocolate chips
  • Espresso– Add 1 teaspoon espresso extract and omit the cranberries. 
  • Lemon– Add 2 tablespoons lemon zest and 1 teaspoon lemon extract. 

Storing and freezing biscotti

  • To store: Store leftover biscotti at room temperature, in a sealed container, for up to 4 weeks. 
  • To freeze: Place the biscotti in a ziplock bag and store it in the freezer for up to 6 months. 

low carb biscotti

More keto cookie recipes to try

almond flour biscotti

Almond Flour Biscotti

5 from 1108 votes
This almond flour biscotti is so light, crispy, and studded with nuts, you won't believe it is low carb! Simple ingredients and an easy prep!
Servings: 32 servings
Prep: 5 minutes
Cook: 45 minutes
Total: 50 minutes


  • 3 1/2 cups almond flour blanched almond flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup pistachios sliced * See notes
  • 1 teaspoon cinnamon
  • 2 large eggs
  • 1/2 cup keto honey can use standard honey
  • 1/2 cup butter softened
  • 1/2 teaspoon almond extract can use vanilla extract
  • 1/4 cup dried cranberries optional


  • Preheat the oven to 170C/325F. Line a large baking sheet with parchment paper and set aside.
  • In a large mixing bowl, combine your dry ingredients and mix well. In a separate bowl, whisk together your wet ingredients until combined. Gently fold in the dry ingredients into the wet, until fully incorporated. Fold through your cranberries at the end.
  • Lightly flour a kitchen surface. Remove the dough from the bowl and form two equal portions. Using your hands, form two rectangular loaves, 1-inch in size.
  • Place the two loaves on the lined pan and bake for 20 minutes, until golden brown.
  • Remove the loaves from the oven and let cool for 15 minutes. Reduce the oven heat to 120C/250F.
  • Slice up the two loaves into 1/2-inch biscotti, and place them on the lined baking sheet. Bake the biscotti for an additional 20 minutes.
  • Remove from the oven and let cool completely.


* Can use any sliced nuts, like almonds and pecans.
TO STORE: Store leftover biscotti at room temperature, in a sealed container, for up to 4 weeks. 
TO FREEZE: Place the biscotti in a ziplock bag and store it in the freezer for up to 6 months.


Serving: 1biscottiCalories: 110kcalCarbohydrates: 3gProtein: 3gFat: 10gSodium: 105mgPotassium: 24mgFiber: 2gVitamin A: 113IUVitamin C: 1mgCalcium: 31mgIron: 1mgNET CARBS: 1g
Course: Dessert
Cuisine: American, Italian
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Recipe Rating


  1. 5 stars
    Awesomely delicious! I like this better than my standard biscotti recipe- crispy and just sweet enough. We drizzled with melted chocolate-yummmmyy! thank you for your recipes- every one I’ve tried so far is fabulous!

  2. 5 stars
    I wanted to make a low carb dessert and these almond flour biscotti are fabulous. I split the batch into 1/2 almond and 1/2 almond and dark chocolate chips. I did find that I had to leave them in the oven a bit longer (about 10 minutes) than 20 minutes for the second bake. They are just delicious and so easy to make. Thank you for another fabulous recipe.

  3. 5 stars
    Arman… I am so thrilled your recipe was the first to pop up on my search. I LOVE Biscotti and have a reaction to Gluten. Oddly, it locks up my wrists and ankles, and is excruciatingly painful.

    I can’t wait to try these and the pistachios, well that just makes my day. I am going to dip them into melted Lily’s Dark Chocolate to keep these allowable with my total health plan. I am on my 4th year of recovering what too many medications destroyed internally, which I had to take for just about 7 yrs. So, there is a lot of damage to repair. Thankfully, I found the one doctor who has been able to help me. It has been an incredible journey.

    That’s just the surface story of my journey… and beginning in January I begin again on a 32 week program…


    BTW: TODAY is my Birthday and I am 70 yrs old. This is HUGE since I should have died in 1993, but, once again… God intervened in my life and after walking thru all I did for 7 yrs, He healed my body and I celebrated 23 yrs of LIFE just last month!

    GOD BLESS!!!

    1. Wow, Cynthia!!!! I’m so so happy for you and this makes so so happy to hear. Here’s to many, many more years.


    2. 5 stars
      My aunt’s name was Cynthia Robinson Hardy! I’m so happy to hear that you found a sympathetic doctor and a new way of living! We are the same age, too. Here’s to many good years ahead for both of us!

  4. 5 stars
    Hi there,

    Thank you for the nice recipe. Is there any other substitute for Eggs as I don’t eat eggs.

    Thank you Sheetal

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