Keto Macadamia Biscotti - Original

Cook Time

50 mins

Total Time

50 mins

Servings

12

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

https://healinggourmet.com/healthy-recipes/keto-macadamia-biscotti/

12/07/2025