Print this recipe

Keto Macadamia Biscotti

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