This keto biscotti recipe tastes just like traditional biscotti with a nostalgic, crisp cookie and rich anise flavor, but just 2g net carbs!
Sugar Free Biscotti
My dad has always loved traditional Italian biscotti. Growing up, he would tell me stories about his grandmother in Italy making huge trays of almond biscotti during the holiday season, placing them on a wire rack near the window so the cool winter air could help dry them out.
He remembers that distinct aroma — toasted almonds, anise, and that warm buttery smell that drifted through the whole house. Every Christmas, she served them next to a cup of coffee, but he always laughs and says that in Italy, “We dipped them in wine too!”
So when his birthday rolled around this year, I wanted to surprise him with something special — a keto almond biscotti recipe that captures all the flavors of the real thing, but fits our low-carb lifestyle.
I adapted my chocolate almond biscotti recipe since my dad isn’t a fan of chocolate and transformed it into a crisp, twice-baked, old-world cookie with the perfect crunchy texture.
And let me tell you… he took one bite and his face lit right up.
He said, “Brenda… this tastes like Nonna’s!”
Mission 100% accomplished.
These homemade biscotti are everything you love about the classic – the crisp cookie edges, the rich almond flavor, and that unmistakable hint of anise that only real Italian biscotti cookies have.
And yet, they are completely sugar-free, grain-free, and keto-friendly.
No wheat flour, no sugar alcohol aftertaste, and no complicated steps. Just simple, wholesome baking ingredients and a crunchy cookie that’s perfect for dunking.
They’re wonderful around the holiday season, perfect next to your morning coffee, and so easy to store in an airtight container for weeks.
Why You’ll Love This Keto Anise Almond Biscotti
✔ 2 g net carbs per biscotti ( All nutritional information is on the printable recipe card, bottom of this page)
✔ Gluten-free, sugar-free, low-carb
✔ Classic Italian flavor with anise + almond
✔ Perfect for dunking in coffee, espresso, or even wine says my dad!
✔ Uses basic keto baking staples like almond flour, whey protein, and monk fruit
✔ Keeps its crunchy texture for weeks — just like the real thing
✔ Makes a thoughtful homemade gift
Many regular biscotti recipes rely on all-purpose flour or sugar to get that iconic crisp cookie texture, but this version uses a combination of almond flour, a little bit of unflavored whey protein powder, which together mimic that dry, crunchy cookie feel essential to a true Italian biscotti.
You also don’t need any fancy equipment. Just a mixing bowl or stand mixer, a baking tray or cookie sheet, some parchment paper, and a serrated sharp knife for slicing through the almonds once the first bake is complete.
Swapping Low Carb Sweetener
I used Monk Fruit sweetener in this recipe because it provides that crisp texture for a typical biscotti.
I found that adding another sweetener like the vanilla liquid stevia helps there to be no aftertaste when combining both and adds a nice subtle sweetness.
I do not recommend using Allulose sweetener because that will not produce a crisp biscotti. Allulose has a great way of keeping baked goods chewy and ice cream soft, so it’s not the ideal sweetener in this recipe.
Here’s my Sweetener Guide & Conversion Chart to help you decide how much of another low carb sugar substitute to use.
Tips for Perfect, Authentic Biscotti
Toast the Almonds
This step creates deeper, richer almond flavor and that classic rich flavor biscotti is known for.
Let the Loaf Cool Before Slicing
Warm biscotti crumble — a fully cooled biscotti log slices beautifully.
Cut Slowly, With a Serrated Knife
Especially important when slicing through whole almonds or toasted nuts.
Don’t Rush the Second Bake
The second bake removes moisture and gives you that firm, crunchy biscotti texture.
Store Properly
These crunchy biscotti stay crisp for weeks in a glass airtight container at room temperature.
Ingredient Swaps & Variations
Using different extracts you can really transform these almond flour biscottis into great recipe into a variety of different flavors.
Orange Anise Biscotti
Add lemon zest or orange zest for a fresh citrus flavor.
Double Almond Biscotti
Replace the anise extract with 2 teaspoons almond extract or use 1 teaspoon vanilla extract.
Chocolate-Dipped Biscotti
Melt some sugar-free chocolate or dark chocolate and dip one end of each cooled biscotti.
White Chocolate Drizzle
Use melted sugar-free white chocolate for a festive holiday look.
Swaps for Protein Powder
You may use egg white protein powder, but whey gives the best crunch.
Nut Variations
Try pistachios, hazelnuts, or a mix of whole almonds and slivered almonds.
What to Serve With Biscotti
These low-carb biscotti cookies are perfect with:
- Cappuccino
- Hot espresso
- Morning coffee
- Sugar-free hot chocolate
- Black tea or herbal tea
- And yes… a small glass of dry wine (my dad insists this is the true Italian way!)
They also make wonderful gifts during the holiday season — just package them in a cute tin or mason jar and attach a recipe card.
Keto Classic Italian Biscotti
When I handed these biscotti to Dad for his birthday, he couldn’t stop smiling. He said they tasted “just like the real thing” — the classic biscotti he grew up eating in Italy, the ones his mother made every December.
Moments like that are why I love creating sugar-free, low-carb versions of nostalgic foods… you get the joy without the sugar crash.
I hope these biscotti cookies bring joy to your home too — whether you enjoy them with your morning coffee, give them as holiday gifts, or recreate cherished family traditions.
If you try them, leave a comment below and tell me how they turned out. I love hearing from you!
Storage Instructions
Store the biscotti in a sealed airtight container for:
- 2–3 weeks at room temperature
- Up to 3 months in the freezer
To re-crisp them, place in a 300°F oven for 5 minutes.
Gluten Free Keto Classic Almond Biscotti
Gluten Free Low Carb Keto Italian Almond Biscotti
Ingredients
- 1.75 cup almond flour
- 1/4 cup unflavored Whey protein powder
- 2 tbsp unflavored Whey protein powder
- 1/2 cup Monk Fruit confectioners sweetener
- 1 tsp baking powder
- 1/2 tsp salt
- 8 tbsp butter melted or coconut oil
- 1 tsp almond extract
- 1 tsp anise extract
- 1 tsp vanilla liquid stevia
- 2 large eggs beaten
- 4 ounces almonds sliced, toasted
Instructions
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Preheat the Oven- Preheat your oven to 325°F and line a large baking sheet tray or cookie sheet with parchment paper.
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Mix the Dry Ingredients- In your stand mixer or large bowl, add all the dry ingredients — almond flour, whey protein powder, monk fruit sweetener, baking powder, and salt. Blend on low speed until everything is evenly combined.
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Add the Wet Ingredients- Pour in the melted butter, almond extract, anise extract, liquid stevia, and beaten eggs. Blend again until a dough forms. It will seem slightly sticky — that’s okay.
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Stir in the Toasted Almonds- Using a spatula, stir in the sliced almonds. Transfer the dough to your prepared baking sheet.
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Shape the Dough- With slightly wet hands, form the cookie dough into a rectangle about 10 inches long and 6 inches wide. Keep the edges smooth and even so the biscotti bake uniformly.
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First Bake (The “First Time” Bake)- Bake in preheated oven for 25 minutes, or until lightly golden brown on top. Let the loaf cool for 30 minutes — do not rush this step!
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Slice the Biscotti- Place the loaf on a cutting board. Using a sharp serrated knife, slice into 1-inch pieces. Press gently and saw slowly to avoid breaking the crunchy cookie edges.
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Second Bake (Cut-Side Down)- Place each biscotti slice on the baking tray cut side down. Bake the second time for 10 minutes, flip carefully, and bake another 10 minutes.
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Cool Completely- Transfer the biscotti to a wire rack. They will continue to crisp as they cool.
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Store the biscotti in a sealed airtight container for: 2–3 weeks at room temperature or Up to 3 months in the freezer. To re-crisp them, place in a 300°F oven for 5 minutes.
Notes
Nutrition
The post Gluten Free Low Carb Keto Italian Almond Biscotti appeared first on Sugar-Free Mom.
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