Keto Biscotti

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Perfect Morning Coffee

This recipe for Keto Biscotti makes the perfect pair with a cup of coffee. It’s crunchy and not too sweet that it feels like the perfect option for a quick bite or breakfast.

Almonds vs Pistachios

After being asked if I ever use pistachios in a recipe I decided to make this Biscotti recipe. Pictured in this recipe I used pistachios. However, I have made this recipe more time using almonds. Almonds have few carbs, so typically they are my first choice when making this cookie.

Either almonds or pistachios will work in this recipe. Heck, you can even use walnuts or pecans if you like.


All the other ingredients in this Biscotti recipe are Keto Kitchen staples for me…


This is a one bowl recipe for Biscotti. I toss all the ingredients except the nuts into a bowl. Mix it all together to form a dough. Then I mash in the nuts to the dough mixture with a rubber spatula. See…easy peasy, all in one bowl.

Form & Bake

Transfer the Biscotti dough onto a parchment lined cookie sheet. Using another piece of parchment or a piece of plastic wrap form the dough into a log. Slightly flatten the top of the log by pressing down gently all along the length of the dough log.

Place the biscotti log in the 350* oven for about 25-30 minutes. If Biscotti log is slightly cracked don’t panic. While the cooked dough is still warm press it back together. Dough log will completely cool and should hold together.

Cool & Slice

This part in the Biscotti recipe is very important. Make sure the cooked Biscotti log is 100% cooled all the way through. This could take one hour, but probably a few hours, to cool the biscotti log completely.

Once the log is completely cooled, using a serrated knife slice 1 inch cookies all the way down the log. The serrated knife must be very sharp, and you must be very decisive while cutting.

Place the 10-11 biscotti cookies lying flat on the cookie sheet spaced apart. Now you are ready for the second baking time.

2nd Bake

Preheat your oven to 300°. Place the biscotti cookies in the oven for 15 minutes. When the buzzer goes off on the oven, turn the oven off. Leave the cookies in the oven for up to an hour or more until the oven has completely cooled.

Remove the cookie sheet from the oven and set the cookie sheet on the counter to completely, 100%, cool the biscotti cookies.


Serve these biscotti cookies with afternoon tea, morning coffee, or as an after dinner treat.


These Piscotty cookies do not last long. However we like to store them in an air tight container or Ziploc bag in the freezer for up to two weeks.

21 day Keto & Fasting Jump Start Program

If you’re new to low carb and fasting and need someone like me to hold you accountable I have a one on one program. The Kellie Kitchen Accountability Coaching Program…for details click here.

I’ll teach you how to eat delicious food and still lose weight, look great and feel AMAZING.

However, if you’re a “Do It Yourself” kind of person I have created a workbook to take you through the 21 day Jump Start Journey.

You can find the work book here…

Keto and Low Carb Accountability Coaching

Keto Biscotti


This delightful little crunchy and nutty cookie is perfect with your morning coffee or afternoon tea. Keto Biscotti takes two steps to get it nice and crisp, but it’s worth the extra time.
Prep Time: 7 minutes
Cook Time: 25 minutes
Resting and second bake time: 1 hour 15 minutes
Total Time: 1 hour 47 minutes
Course: Breakfast, Dessert
Cuisine: French
Keyword: almond, biscotti, keto cookie, pistachio
Servings: 10
Calories: 128kcal
Author: The Kellie Kitchen


  • 1 ¼ cup almond flour
  • ½ cup almonds or pistachios
  • ¼ cup low carb sweetener Lakanto
  • ¾ tsp baking powder
  • tsp salt
  • 1 egg
  • 1 tsp almond extract


  • Preheat the oven to 350* and line a baking sheet with parchment paper.
  • In a bowl, mix together almond flour, low carb sweetener, baking powder, nuts, and salt.
  • Add the egg and almond extract to the bowl. Stir all together until fully combined and then knead until a dough forms.
  • Roll the dough into a log shape, roughly 10” long. Flatten the dough into a biscotti shape (slightly flatten on top with rounded sides.
  • Bake in 350* oven for 25-30 minutes or until lightly browned. Remove the Pistachio Biscotti from the oven and let cool completely to room temperature.
  • Once the log is COMPLETELY cooled, then cut into 1” cookie slices with a serrated knife into about 1” cookies. Lay down cookies flat on the baking sheet.
  • Reheat your oven to 300* and bake the biscotti cookies for 15 minutes to allow the biscotti to crisp up. Turn the heat off at 15 minutes and open the oven door. Let Biscotti sit in the oven for another 30-60 minutes or until the oven is cool.


The number of cookies you get from this recipe is dependant on how long you make the initial log and how thin you slice the cookies.  I have made this recipe many times and have gotten 10-12 cookies.  The nutrition calculation is based on 10 cookies using almonds.


Calories: 128kcal | Carbohydrates: 5g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 36mg | Potassium: 87mg | Fiber: 2g | Sugar: 1g | Vitamin A: 24IU | Calcium: 64mg | Iron: 1mg
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MEDICAL AND NUTRITION DISCLAIMER…Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nutritional break downs are done using a commercial nutrition calculator. Nothing I express here should be taken as medical advice and you should consult with your doctorbefore starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers, this should never be construed as medical advice.

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