Lemon Biscotti, Easy Low Carb and Keto Recipe
Crunchy low-carb and keto Lemon Biscotti adds a little sunshine to your day.Made from scratch using fresh lemon and almond flour, twice-baked Lemon Biscotti is crispy, buttery, dunkable, and a low-carb version of classic Italian Biscotti.Low-Carb, Keto, Gluten-Free1.5g net carbs/ one biscotti
Ingredients
- 1 ¼ cups Almond Flour (130g)Use good quality blanched almond flour
- 4 tbs Sweetener Monk Fruit / Erythritol blend or your preferred choice.
- ¾ tsp Baking Powder
- ⅛ tsp Salt omit if using salted butter
- ¼ tsp Baking soda
- 1 Egg (beaten/whisked) Crack the egg into a small bowl and lightly whisk it with a fork.
- 3 tbsp Butter (unsalted and melted) omit the salt ingredient if you only have salted butter.
- 1 tbsp Lemon Rinds or Zest Coarsely chopped
- 1 tbsp Lemon juice
- ½ tsp Vanilla Extract
- 1 tbsp Sweetener to sprinkle over the biscotti after first bake
Instructions
- Preheat the oven and prepare the baking tray: Preheat the oven to 325F(160C), line a baking tray with parchment paper, and have another sheet of parchment paper ready to use later.
- Mix the dry ingredients: Whisk the almond flour, baking powder, baking soda, sweetener, salt and lemon zest in a medium-sized bowl.
- Whisk the wet ingredients: Combine the melted butter (cooled), vanilla extract, lemon juice, and beaten egg in another bowl.
- Mix the wet and the dry ingredients: Pour the wet ingredients into the dry ingredients and combine them to make a sticky dough ball.
- Shape the sticky dough into a log: Using wet hands, transfer the dough onto one of the baking trays and shape the sticky dough into a rectangle-sized log about 7×3 inches. You may need to keep wetting your hands to handle the dough properly.
- Bake the dough (the first bake): Transfer the baking tray to the heated oven, on the middle shelf and bake for 20 minutes.
- Cool the partially baked log: After 20 minutes, switch off the oven and remove the baking tray and allow it to cool down on the counter for 30 minutes. Sprinkle sweetener over the surface while it cools.
- Slice the log into biscotti: After the partially baked dough has cooled, preheat the oven to 250F(120C). Lift the log using the parchment paper’s sides and transfer it onto a cutting board. Using a very sharp long knife (see my tips and notes), slice the log at a slight diagonal into 12 pieces about half an inch thick.
- Bake the biscotti (the second bake): Line the baking tray with the second sheet of parchment paper and lay each biscotti cut side down onto the tray carefully, using the long knife. Return the tray to the oven and bake the biscotti (on the middle shelf) for 25 minutes, then flip the biscotti over and bake for 15 minutes more.
- Cool completely: Switch off the oven, remove the tray of biscotti and allow them to cool down completely on the baking tray.
Notes
Since I’ve made these cookies countless times, Please refer to my useful notes and tips above to ensure you always have dunkable crisp Lemon biscotti.
Making lemon biscotti is straightforward if you’ve baked with almond flour before, but if this is your first time, it can be tricky since almond flour does not bake the same way as regular flour.
My Equipment Recommendations
Citrus Lemon Zester
Microplane zester
Henckels Utility Knife
Wilton Baking Tray
Parchment Paper sheets
Variations And Suggestions
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- Lemon extract - add 1 tsp of lemon extract if you don’t have fresh lemons.
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- Dairy-free - use vegan butter, nut butter, or coconut butter instead and make an egg substitute by mixing one tablespoon of ground flaxseed and three tablespoons of water in a small bowl. Wait a few minutes until the mixture becomes gelatinous, like an egg.
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- Candied lemon peels - make candied lemon peels, chop them into small pieces and toss them into the dough instead of the lemon rind. You may need to reduce the sweetener.
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- Omit lemon altogether, and add toasted walnuts, pistachios or pecans. Grind them a little before adding them to the batter to slice the baked dough without crumbling.
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- Drizzle keto lemon frosting over the biscotti after cooling to enhance the lemony flavour.
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- Add low-carb dried cranberries and almonds to the batter before baking.