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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5 from 1108 votes (1,086 ratings without comment)

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Recipe Rating


  1. 5 stars
    Hi Arman, would I be able to switch out the almond flour, in the Almond Flour Biscotti recipe, for Bob’s Red Mill Paleo flour? Thank you very much. Sincerely, Russell Appelt

  2. Do you think this recipe would work with an egg substitute? It’s hard to find eggless keto recipes but I have an allergy.

  3. 5 stars
    I liked better after a few days in the fridge. It was soft at first but the biscotti harden a bit in the fridge delish

    I use coconut oil instead of butter

    1. 5 stars
      I haven’t tried the recipe but it looks great to me. Just a quick request… could you add the measurement by weight to your recipes? Thank you

  4. 5 stars
    YUM 👍🏼👍🏼♥️Thank You For SHARING Arman 😊❗️❗️These WILL Be AWESOME With COFFEE or Homemade chai 👏🏼♥️ G-d♥️Bless

  5. Can I assume this recipe is gluten free since it uses almond flour? (Sorry if that’s a dumb question – still learning about gluten free for my daughter.)

  6. Hi Arman

    I made these last week and my family loved them. My daughter asked if we could use sultanas instead of cranberries to switch it up a bit. Do you think that would work. Thanks so much.Stace

  7. I am an “experienced” baker also and reading the comments it is obvious to cook these a bit longer as it would be with eyesight to know that too sticky and wet would need more dry before baking in order to get crispy~
    Ovens are different and each person taste buds and yearning is different.
    I believe Arman covers every possible “sub” he has tried and let’s us know when he is explaining at the top – before the recipe.

    As for people asking for his recipes to be in “metric” instead of “Cups” well as Arman has said-as I AM a follower of his and read everything- This is how he makes it BUT you can always search the internet and get the measurement system you want.

    In my words-
    DUCK IT…
    or if you prefer Google works for measurement charts also.

    Thank you for everything you do Arman~

  8. Thanks for the recipe! Delicious! Would you be able to modify this recipe into chocolate espresso biscotti?