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Chilly fall mornings just got a little tastier with these keto pumpkin spice biscotti. Delightfully spiced with ginger, cinnamon, nutmeg, and cloves, and perfect for dunking in your morning coffee.
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I love nothing more than sipping my morning coffee and enjoying some crispy keto biscotti. I’d be perfectly happy starting the rest of my days like that. There’s something so peaceful, so elegant, so heart-warming about dipping a crispy keto cookie into a hot cup of joe.
And as the days get longer and the mornings get darker, I revel in the sweet flavors of pumpkin and spices. These Keto Pumpkin Biscotti bring it all together for me. Before the kids are awake, before the dog needs to be walked, I just sit and enjoy the quiet.
The perfect start to an autumn day.
Why we love them
Biscotti really is the perfect cookie for coffee (or tea) lovers. That crisp, dry texture is ideal for soaking up a little bit of the hot liquid. It become tender and soft, and it also leaves a hint of flavor in the coffee itself.
I supposed that’s why I have so many low carb biscotti recipes. I love the classic keto chocolate hazelnut biscotti, but I also adore fancier flavors like Keto Maple Walnut Biscotti. And I always make a batch of Keto Gingerbread Biscotti to give away at Christmas.
Making low carb biscotti isn’t all that different from making the high carb variety. You mix up the dough, shape it into a log, and bake it. Then you slice it up and bake it again. You do need to use the right ingredients, and be gentle while slicing. But the process is quite easy.
And because it’s baked hard and dry, it keeps for much longer than other keto cookie recipes. I’ve stored it on my counter in a covered container for as long as 10 days!
Ingredients you need
- Almond flour:Â Be sure to use finely milled almond flour. The finer your flour, the better your biscotti hold together. So try to use good blanched almond flour and not the more coarse almond meal. You can also try using other nut and seed meals, but again, they need to be very finely ground.
- Erythritol sweetener: You absolutely need an erythritol based sweetener for this recipe, if you want them to turn out crisp.
- Pumpkin pie spice: I use pre-made pumpkin pie spice but you can also make your own.
- Pumpkin puree: Use a thick canned pumpkin puree. If you make your own, you may need to strain it of excess liquid.
- Butter: I like to use melted butter for this recipe, but you can also use coconut oil or a neutral oil.
- Caramel extract: I like to use this for the glaze, but you can use vanilla extract instead.
- Unsweetened almond milk: I use this to make the glaze.
- Pantry staples: Eggs, vanilla extract, baking powder and salt.
Step by step directions
1. Prepare the dough: In a large bowl, whisk together the almond flour, sweetener, pumpkin pie spice, baking powder, and salt. Stir in the pumpkin puree, egg, butter, and vanilla extract until the dough comes together.
2. Form and bake once: Turn the dough out onto a large baking sheet lined with parchment or a silicone liner. Pat it into a low log about 4 by 10 inches. Bake at 325ºF for about 25 minutes, until the log is just firm to the touch.
3. Slice the log: Remove and let cool 15 minutes, then gently slice into 12 even slices using a serrated knife. Reheat the oven to 250ºF
4. Bake again: Place the slices back onto the baking sheet, cut-side down, and bake for 15 minutes. Flip each slice carefully and continue to bake for another 15 minutes. Turn off the oven and let them sit inside until cool. Keep your eye on them in case they brown too quickly. They will firm up as they cool.
5.Prepare the glaze: For the glaze, whisk together the powdered sweetener, extract and enough almond milk to make the glaze of a drizzling consistency. Drizzle over cooled biscotti.
Tips for Success
As mentioned above, keto biscotti is not hard to make. It does take time and patience, simply because you must bake it twice. A few added tips:
- Make sure it cools for at least 15 minutes before you try to slice it, otherwise it will be too fragile. Slice it very gently, and hold it by the sides of the log where you are cutting. Those ends can break off as you slice, so it helps to hold them in place.
- If the slice does break, you can actually patch it back together a bit while it’s still soft. It will solidify together as it bakes a second time.
- You cannot use a sweetener that contains any allulose or xylitol, or they will end up too soft. I like to use my keto brown sugar substitute for these biscotti.
Frequently Asked Questions
Biscotti are baked hard and dry, so they have a longer shelf life than other baked goods. You can store them in a covered container on the counter for up to a week. You can also freeze biscotti for several months.
If you live in a humid environment, they may soften up as they sit. You can crisp them back up by placing them in a warm (200ºF) oven for 15 minutes or so, and letting them cool again.
Yes you can! You can use sunflower seed flour in place of the almond flour (in about the same amount, although you may need a few tablespoons more). It may take a little longer to bake and firm up, because of a higher oil content. Do not use coconut flour for biscotti. It simply won’t be crisp enough, since it requires so much moisture.
This keto pumpkin biscotti recipe has 4.9g of carbs and 2.2g of fiber per serving. That comes to 2.7g net carbs per slice.
More delicious fall cookie recipes
Keto Pumpkin Biscotti Recipe
Chilly fall mornings just got a little tastier with these keto pumpkin spice biscotti. Delightfully spiced with ginger, cinnamon, nutmeg, and cloves, and perfect for dunking in your morning coffee.
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Servings: 12 servings
Calories: 119kcal
Ingredients
Glaze:
- 3 tablespoons powdered sweetener
- ½ teaspoon caramel or vanilla extract
- 2 to 4 teaspoon unsweetened almond milk
Instructions
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Preheat the oven to 325ºF and line a large baking sheet with parchment or a silicone liner.
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In a large bowl, whisk together the almond flour, sweetener, pumpkin pie spice, baking powder, and salt. Stir in the pumpkin puree, egg, butter, and vanilla extract until the dough comes together.
-
Turn the dough out onto the prepared baking sheet and pat into a low log about 4 by 10 inches. Bake about 25 minutes, until the log is just firm to the touch.
-
Remove and let cool 15 minutes, then gently slice into 12 even slices using a serrated knife. Reheat the oven to 250ºF
-
Place the slices back onto the baking sheet, cut-side down, and bake for 15 minutes. Flip each slice carefully and continue to bake for another 15 minutes. Turn off the oven and let them sit inside until cool. Keep your eye on them in case they brown too quickly. They will firm up as they cool.
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For the glaze, whisk together the powdered sweetener, extract and enough almond milk to make the glaze of a drizzling consistency. Drizzle over cooled biscotti.
Notes
Storage Information: Store the biscotti in a covered container on the counter for up to 10 days or in the freezer for several months.Â
Nutrition Facts
Keto Pumpkin Biscotti Recipe
Amount Per Serving (1 slice)
Calories 119
Calories from Fat 95
% Daily Value*
Fat 10.5g16%
Carbohydrates 4.9g2%
Fiber 2.2g9%
Protein 4.4g9%
* Percent Daily Values are based on a 2000 calorie diet.
