Keto Macadamia Biscotti

Keto Macadamia Biscotti

If you’ve ever curled up with a warm mug of coffee and a perfectly crisp biscotti, you know how satisfying that ritual can be.

But most biscotti come with a secret: they’re little sugar bricks in disguise — sweet enough to spike your blood sugar before your second sip.

So, we took this Italian café classic and gave it a Healing Gourmet makeover.

The result? The same golden crunch, the same buttery bite… only this time, without the carbs, grains, or sugar.

Comfort, Reimagined

Traditional biscotti are twice-baked for that signature snap — but they’re also twice as loaded with flour and sugar.

Our version keeps the crunch, skips the junk, and fuels your body with nutrient-rich fats from macadamias, almond flour, and butter.

Every bite is subtly sweetened with Lakanto and kissed with almond extract for that authentic amaretto flavor — minus the liqueur and glycemic crash.

Enjoy them with coffee, crumble them over yogurt, or dip in melted dark chocolate for an elegant touch.

Original

Cook Time

50 mins

Total Time

50 mins

Servings

12

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Ingredients

Dry:

• ½ cup powdered Lakanto Classic (≈80 g)
• 2¼ cups blanched almond flour (≈225 g)
• 2½ oz dry roasted macadamia nuts, roughly chopped
• 1 tsp baking powder
• 1 tsp grass-fed gelatin

Wet:

• 2 large pasture-raised eggs
• 30 drops liquid stevia
• 4 Tbsp melted grass-fed butter or coconut oil
• 2 tsp almond extract

Optional Chocolate Coating:

• 2 oz sugar-free dark chocolate (like Lily’s or Hu Kitchen)

Instructions

1. Preheat oven to 325°F (165°C) and line a baking sheet with parchment.
2. In a medium bowl, whisk together almond flour, Lakanto, baking powder, gelatin, and chopped macadamias.
3. In a separate bowl, whisk eggs, melted butter, stevia, and almond extract until smooth.
4. Combine wet and dry ingredients to form a dough.
5. Shape dough into a 10×5-inch oblong log on the baking sheet.
6. Bake for 30 minutes, until golden and firm. Remove and let cool completely.
7. Reduce oven temperature to 275°F (135°C).
8. Slice the cooled loaf into 1-inch pieces (≈1×5 inches). Arrange slices cut-side down on the sheet.
9. Bake 10 minutes, flip, and bake another 10 minutes — until crisp.
10. Cool completely.
11. (Optional) Melt dark chocolate and dip one end of each biscotti. Let cool until hardened.

Nutrition & Macronutrient Ratio

(Per biscotti — yields 12)

215 calories, 20 g fat, 5 g saturated fat, 11 g monounsaturated fat, 3 g polyunsaturated fat, 45 mg cholesterol, 13 g carbohydrate, 3 g Net carbs, 1 g sugar, 4 g fiber, 6 g protein, 55 mg sodium

83% Fat | 11% Protein | 6% Carbohydrate

• Smart fats for focus: Macadamias and almond flour deliver monounsaturated fats that steady blood sugar and promote satiety.
• Sweetness, redefined: Lakanto provides the perfect caramelized flavor with zero sugar.
• Perfect texture: Twice-baked to crisp perfection — the kind of crunch that begs for coffee.
• Make-ahead magic: These cookies store beautifully for up to two weeks in an airtight container.

You don’t have to give up the ritual to give up the sugar.

With this biscotti, every crunchy, coffee-dipped bite is pure pleasure — powered by real food.

Why You Should Quit Bread — Even the “Healthy” Kind

Did you know that traditional grain-based breads & desserts contains a compound that is the #1 greatest danger in your diet.

Studies show that this compound (and I am not talking about “gluten”) is toxic to your heart and blood vessels, weakens your immune defenses, and disrupts your nerves and brain function.

And if that’s not enough…

This hidden compound also makes it nearly IMPOSSIBLE to burn fat and lose weight!

The great news is that you can still have your breads and desserts… AND be well too!

Discover the secret to the world’s healthiest bread… a secret that took 10 years to master!