For those following a ketogenic or low-carb diet, the desire for baked goods doesn't have to be a thing of the past. Biscotti, the twice-baked Italian almond biscuits, can be adapted to fit a keto lifestyle, offering a crisp, crunchy, and satisfying treat. Traditionally made with wheat flour and sugar, this keto-friendly version utilizes almond flour and sugar substitutes to create a guilt-free indulgence. These biscotti are perfect with a morning coffee or as an after-dinner treat.
Understanding Keto Biscotti
Biscotti, also known as cantucci, originated in the city of Prato. The word "biscotto" comes from the medieval term "biscoctus," meaning "twice cooked." The double baking process is what gives biscotti their signature crispness. Traditional recipes include flour, sugar, eggs, and almonds or pine nuts. In this keto adaptation, almond flour replaces wheat flour, and granulated erythritol replaces sugar to significantly lower the carb count.
Key Ingredients and Their Roles
- Almond Flour: The base of this keto biscotti recipe, almond flour provides a naturally gluten-free and low-carb alternative to wheat flour. Finely milled almond flour is recommended for a better consistency. Almond meal can be used, but it may result in a slightly crumblier texture.
- Erythritol-Based Sweetener: Essential for achieving the proper crispness, an erythritol-based sweetener like Swerve is key. Erythritol sweeteners do not raise blood sugar levels, making them suitable for a ketogenic diet. Some individuals may experience a slight mouth-cooling sensation from erythritol.
- Almonds: A defining ingredient in biscotti, almonds contribute to the nutty flavor and satisfying crunch. The recipe can be customized with whole, chopped, or sliced almonds. Toasting the almonds before adding them to the dough enhances their flavor.
- Butter: Adds richness and flavor to the biscotti. Melted butter is incorporated into the dough for a smooth consistency.
- Eggs: Act as a binder, holding the ingredients together.
- Almond Extract: Enhances the almond flavor, creating a more pronounced and enjoyable taste. Vanilla extract can be used as a substitute, but almond extract is preferred for a true almond biscotti experience.
- Baking Powder: Provides a slight rise, contributing to the biscotti's texture.
- Xanthan Gum (Optional): Helps to bind the ingredients and reduce fragility. However, it can result in a softer biscotti, so it can be omitted for a crisper result.
- Flavor Variations: The base recipe can be customized with various additions to create unique flavor profiles.
Step-by-Step Recipe for Keto Almond Biscotti
Ingredients:
- 2 cups almond flour (200 g/ 7.1 oz)
- 1/2 cup powdered Erythritol or Swerve (80 g/ 2.8 oz)
- 1 tsp gluten-free baking powder
- 1 tsp xantham gum (or for paleo use 1 tbsp ground chia seeds or psyllium husk powder)
- 1/2 tsp of nutmeg
- 1 tsp sugar-free vanilla extract
- 1 cup whole almonds, skin on (143 g/ 5 oz)
- 1/4 cup butter, melted (57 g/ 1 oz) - for paleo: use ghee or coconut oil
- 2 large eggs, beaten
Instructions:
- Preheat the oven: Preheat the oven to 320°F (160°C fan assisted) or 355°F (180°C conventional). Line a baking tray with baking paper.
- Combine dry ingredients: In a large bowl, whisk together the almond flour, sweetener, baking powder, and salt. Add xantham gum if using.
- Add wet ingredients: Stir in the melted butter, egg, and almond extract until a dough comes together.
- Form the dough: Turn the dough out onto the prepared baking sheet and form into a low, flat log, about 10 x 4 inches. The dough might be sticky, so dust hands with coconut flour for easier handling.
- Bake the log: Bake for approximately 45 minutes, or until the loaf is browned on the outside and firm in the center.
- Cool and slice: Remove from the oven and let cool for at least 30 minutes. Reduce oven temperature to 250F. Using a serrated knife, carefully cut the log crosswise into 12-15 slices. A straight up and down motion works best to prevent crumbling.
- Second bake: Place the slices back on the baking sheet, cut-side down. Bake for another 15 minutes, then carefully flip them over and bake for an additional 15 minutes, until crisp.
- Cool completely: Turn off the oven and let the biscotti sit inside until cool. This helps them to crisp up further.
- Optional Cinnamon Dip: In a shallow dish, whisk together granulated sweetener and cinnamon. Dip the still warm biscotti on both sides and place on a wire rack to cool completely.
Tips for Perfect Keto Biscotti
- Use Finely Milled Almond Flour: This will help the biscotti hold together better.
- Measure Almond Flour Accurately: Weighing almond flour ensures consistency.
- Be Gentle When Slicing: Almond flour biscotti are more fragile than traditional biscotti. Use a sharp, serrated knife and a gentle sawing motion to slice the log.
- Don't Skip the Second Bake: The second bake is essential for achieving the signature crispness of biscotti.
- Cool Completely: Allow the biscotti to cool completely after both bakes for optimal texture.
- Adjust Sweetness to Taste: Taste the dough and adjust the amount of sweetener as needed.
- Watch for Browning: Keep an eye on the biscotti during the second bake to prevent them from burning.
- Experiment with Flavors: Add different nuts, spices, or extracts to customize the flavor.
Flavor Variations
- Cranberry Pecan: Add finely chopped cranberries and pecans to the dough. Consider dipping the biscotti in sugar-free dark chocolate for an extra touch.
- Chocolate Almond: Reduce the amount of almond flour by 1 tablespoon and add 3 tablespoons of unsweetened cocoa powder. You may also need to increase the amount of sweetener by 1-2 tablespoons.
- Cinnamon: Add cinnamon to the biscotti dough and sprinkle a cinnamon-sweetener mixture on top after the second bake.
- Orange Zest: Add 1 teaspoon of orange extract or 1 teaspoon grated orange zest to the dough for a bright, citrusy flavor.
- Macadamia and "White Chocolate": Chop macadamia nuts small enough and mix them into the batter with low carb white chocolates.
- Chocolate Dipped: Dip one end of the keto biscotti in sugar free chocolate or drizzle melted dark chocolate (minimum 85% cocoa solids) over them.
Storing Keto Biscotti
Keto biscotti should be stored in an airtight container at room temperature. They will stay fresh for up to a week. If you live in a humid environment, they may soften over time. To restore their crispness, place them in a warm (200ºF) oven for 15 minutes and let them cool again. Biscotti can also be frozen for up to 3 months.
Nutritional Information
Keto biscotti made with almond flour are grain-free, gluten-free, and sugar-free. A typical serving contains significantly fewer carbs than traditional biscotti. The exact nutritional information will vary depending on the specific ingredients and sweeteners used. Always calculate nutritional information independently for accuracy. A keto almond biscotti is only 2 grams of net carbs.
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