EAT BREAD; LOSE WEIGHT
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If you’re keto, low-carb, or concerned about your blood sugar and think bread is off limits — this free guide was written for you.
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Keto Classic Almond Biscotti (13g Protein, 1.5 Net Carbs)
See exactly how to shape the dough into the perfect log, master the critical slicing technique, and achieve that signature twice-baked crispiness that makes authentic biscotti so irresistible. Watch how the almonds should be distributed throughout and learn the visual cues that tell you when each baking stage is complete. This tutorial will help you master one of the best keto cookie recipes for traditional European flavours.
👆 Don’t forget to subscribe to my YouTube channel (The Keto Baking Mechanic) for more keto & low carb baking techniques and traditional recipe adaptations!
- Prep Time: 10
- Cook Time: 30 Minutes
- Total Time: 40 Minutes
- Yield: 12
- Category: Keto Low Carb
- Method: Baking
- Cuisine: Keto Low Carb
- Diet: Diabetic
Ingredients
- 2 medium eggs
- 1 teaspoon (5 ml) almond extract
- ⅓ cup (80 ml) extra light olive oil
- 1 cup (96 g) almond flour
- 1 cup + 1 tablespoon (135 g) whey protein isolate
- ¼ cup (50 g) monk fruit or stevia granular sweetener
- 1 teaspoon (5 g) baking powder (zero carb)
- ½ teaspoon (3 g) salt (healthy salt)
- ½ cup (45 g) slivered almonds
Instructions
- Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper and spray with avocado oil spray.
- Mix wet ingredients: In a medium bowl, whisk together eggs, olive oil, and almond extract until smooth. Set aside.
- Combine dry ingredients: In a clean glass bowl, add almond flour, protein isolate, sweetener, baking powder, salt, and slivered almonds. Mix well to distribute almonds evenly.
- Form dough: Pour the wet ingredients into the dry ingredients and gently fold together until a cohesive dough forms. The almonds should be evenly distributed throughout.
- Shape the log: Turn the dough out onto the prepared baking sheet. Form into a low, flat log, about 10 x 4 inches.
- First bake: Bake for 12 to 15 minutes, until firm to the touch and light golden brown.
- Cool and slice: Remove from oven and let cool for 15 minutes. Using a large sharp knife, gently slice the log into 12 even slices. Cut straight down rather than sawing back and forth.
- Second bake: Separate the slices and spread them around the baking sheet with cut sides exposed. Bake another 10 to 15 minutes, turning them over halfway through so both sides become golden and crispy.
- Cool completely: Remove from oven and set on wire rack to cool completely before serving or storing.
Notes
Per Biscotti:
- Net Carbs: 1.5g
- Protein: 13g
- Calories: 125 kcal
Nutritional Information (Per biscotti without chocolate coating)
- Calories: 125 kcal
- Total Carbohydrates: 3.3g
- Dietary Fiber: 1.8g
- Net Carbohydrates: 1.5g
- Protein: 9.8g
- Total Fat: 8.97g