Low Carb Dessert Biscotti

The ultimate low carb dessert recipe for the keto diet with these sugar free citrus and pecan biscotti drizzled with chocolate.

This recipe is , , , with main ingredient
Keto dessert biscotti recipes

The Best Low Carb Dessert Biscotti

You guys have been asking for low carb dessert recipes and Dessi has been hitting recipe testing hard! She is finally ready to share this epic low carb biscotti recipe with chocolate, citrus, and pecans. It takes a lot of work to make low carb dessert recipes that actually taste good and have a pleasant texture, but this biscotti recipe hits all the right flavor notes and has the perfect texture.

Not only is this low carb dessert recipe keto approved, but it’s vegan and dairy-free thanks to a flax seed egg. All you have to do is mix flax meal with water and voila! You have a vegan sub for an egg. We also used virgin coconut oil to keep the recipe dairy free, but feel free to use good quality grass-fed butter.

keto dessert biscotti recipe
low carb dessert biscotti with chocolate, the perfect keto dessert recipe #keto

Dessi wanted to make such an easy low carb dessert recipe for you guys, so she ditched the food processor and make everything by hand. It’s really just a matter of mixing the wet and dry ingredient and then using your hands to bring the dough together. This recipe is literally perfect for any keto, vegan, dairy-free diet and could not be any easier to make.

Quick and Easy Keto Desserts

No machines needed for this keto dessert biscotti recipe. Just mix the dough by hand and bake it in the oven. Biscotti means “twice baked” – the first bake is to cook the dough all the way through and the second bake is to make the biscotti nice and crispy so you can dunk the in a cup of tea or coffee. Just make sure to store this keto dessert biscotti in a paper bag at room temperature. If you keep them in a zip-top bag, they will get too soft from the humidity.

Dessi is working on some pretty epic keto dessert recipes coming soon, but in the meantime check out her Keto fat bread recipe, which is perfect for making sandwiches, and her keto breakfast muffins with spinach and feta.

keto dessert bicotti
chocolate and citrus low carb dessert biscotti recipe

Easy Sugar Free Biscotti Recipe

The key to this keto biscotti recipe is using the right combination of flours like almond and sunflower seed. They make for the perfect texture for this biscotti recipe. When making these biscotti, keep the wet and dry ingredients separate and then always pour the wet on top of the dry. This biscotti recipe is so easy that you can mix the dough by hand. No food processor needed.

Make sure you allow these biscotti to cool before you slice them for the second bake. Otherwise they will fall apart. Also make sure you wait for the biscotti to cool down before you drizzle with the keto chocolate sauce. That will ensure the glaze doesn’t melt into the biscotti. The entire biscotti recipe is sugar-free thanks to stevia and powdered erythritol . This sugar-free dessert is so tasty you won’t even know that it is not the real deal, plus it’s perfect for the keto diet and low carb lifestyle

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Keto dessert biscotti recipes

Low Carb Dessert Biscotti

Course: Dessert
Keyword: dessert, keto, low carb
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 12 biscotti
Author: Dessi Parrish

This low carb dessert recipe for biscotti is full of flavor and perfect if you are craving a keto dessert recipe.



For the biscotti:

  • 2 tablespoons flaxseed meal ground flax seeds
  • 6 tablespoons water
  • 2 cups almond flour sifted for best results
  • ½ cup sunflower seeds ground into a flour
  • 1 teaspoon baking powder
  • 1/3 cup pecans or walnuts chopped
  • Zest of 1 lemon and 1 orange
  • 3 tablespoons stevia powder extract
  • ¼ cup melted virgin coconut oil or grassfed butter
  • 1 teaspoon pure almond extract

For the chocolate drizzle:

  • 2 tablespoons finely chopped/shaved bakers chocolate 100% cocoa, no sugar
  • 1/4 cup erythritol powdered sugar
  • 1.5 tablespoons virgin coconut oil


  1. Preheat oven to 300F with the oven rack set in the middle. Prepare the flax egg by mixing the flax meal and water in a small bowl and allow to sit at least 15 minutes so it can thicken.
  2. Sift the almond flour in a large bowl. Use a coffee grinder or food processor to turn the sunflower seeds into flour. Add the ground sunflower seeds, baking powder, lemon & orange zest, pecans, and mix well with a whisk.
  3. Pour the flax seed egg mixture into a separate bowl and add the stevia, almond extract, coconut oil, and mix well. Add the wet batter on top of the dry batter and mix well until the dough comes together. Use your hands to mix once the dough firms up.
  4. Place a piece of parchment paper on a sheet tray and use your hands and form the dough into a 10x3 inch log. You can make the shape wider and shorter if desired. Bake for 35 minutes then remove from oven and allow cool down for 15 minutes.
  5. Once cooled, use a sharp knife to cut the log into 3/4 inch biscotti pieces and lay them on to a cooling rack. Place the cooling rack on to the sheet and bake for another 25-30 minutes until the biscotti are golden brown and have color around the edges. If you don’t have a cooling rack, flip the biscotti halfway to ensure even baking on each side.
  6. Meanwhile, for the chocolate sauce, prepare a double boiler or use the microwave to melt the chocolate. Watch the video to see how we do this. Once the chocolate is melted, add the erythritol and coconut oil, and whisk until the sauce is smooth and creamy. If it is a bit grainy or cools down before drizzling, continue heating until smooth.
  7. Remove biscotti from oven and allow to cool for 10 minutes before drizzling with chocolate sauce. Enjoy!
  8. Chocolate covered biscotti should be stored in a paper bag at room temperature. Don’t place in a sealed zip-top bag because the moister will make them soft. Biscotti will keep for 3-4 days or can be frozen for 3 months.

Recipe Notes

Macros per biscotti, recipe makes 12:
187 calories
2.13 grams of net carbs
4.90 total grams of carbs
17.6 grams of fat
5 grams of protein
2.76 grams of fiber

Macros for all the biscotti:
2248 calories
25.61 grams of net carbs
59 total carbs
211 grams of fat
59.9 grams of protein
33.2 grams of fiber

Macros for the chocolate sauce:
270 calories
2.66 net grams of carbs
28 grams of fat
2 grams of protein
3 grams of fiber

39 thoughts on “Low Carb Dessert Biscotti”

    1. Hi Amy, they help with the texture, but i think it will work with 100% almond flour 😉 Thanks for the love

        1. Hey Rose, there is no egg in the recipes, instead it’s a ‘flax egg’ – you make it by combining water and flax meal. This is what makes the recipe vegan.

  1. THIS RECIPE IS AWESOME! I’m GF and allergic to eggs, that’s not good when you’re Italian? I used pistachios for the nuts, Delicious!!!
    Thanks guys!
    Nina from NJ

  2. This recipe is AWESOME! I used pistachios, so delicious! I’m GF, allergic to eggs, no fun when you’re Italian ?
    THANK YOU SO MUCH FOR this recipe!!!!
    Nina from NJ

  3. Looks like a wonderful recipe. The video didn’t show you adding the stevia powder extract, 3 tablespoons seems like a lot of stevia, is this measurement correct? Thanks for your help.

  4. I made these and the flavor was fantastic, my texture was a little gummy though even though I baked them longer than directed. I used the flax egg and and coconut oil. Do you think if I used an egg or butter the cookie might be a little drier? I am making these again even if I can’t get them crispy, the flavor is so good.

    1. hi kathy, I would say bake them longer and check ur oven temp! I am not sure about butter and egg…bit i think it will work 😉

  5. Yikes…….way too much Stevia taste…….tummy rumbling and terrible aftertaste…..any suggestions?…..love and appreciate your sharing of recipes…..especially your crackers…..thank you

  6. Hey Guys,

    I love your recipes, thanks a lot <3
    I pretty much tried most of them and they're really delicious and the smell for this one is just spot on!

    Keep it up! 😉

    Love you

  7. 2 questions. Can you replace avocado oil in recipes that call for coconut oil? Also I don’t like erythritol. Haven’t any stevia at present. Can I submit coconut sugar. Sorry for tearing apart the recipe

    1. Yes, you can sub avocado oil. You could use the coconut sugar however, it will not be keto if you do that. If you want to keep it keto you could use monkfruit sweetener.

  8. I plan on making these, as my husband LOVES biscotti! but I’d rather use the egg, would it be just 1 egg? Plus I may just use cardamom for the spice, not sure yet, as I LOVE pizzelles and miss them made with cardamon

    1. If you want to make them with eggs, you will need to replace the water and the flax from the recipe with 2 eggs. You can definitely use cardamom. Let me know how they come out! Keep on cookin’!

  9. Great homemade Biscotti Recipe! Thank you SO much for your hard work going in to making and sharing it!
    ****Quick thing to point out for others to keep in mind****
    Depending on what stevia brand you are using the recipe amounts you use will be DRASTICALLY different. We use NOW Brand Organic Better Stevia and it is VERY sweet. When my daughter and I set out to make the biscotti’s last night and we came to the stevia amount I hesitated as I was thinking that could be a lot of sweetener. We did add the 3 Tablespoons it called for (I have a rule to always make a new recipe the first time as its written) We went through the whole process and in the end they were WAY TO SWEET! I love stevia but…oh my…this was overkill.
    I set out to make it right in the morning, followed the recipe again but this time only added 4 scoops of stevia with the small scooper that comes in the bottle. They turned out perfect!!!! I will keep this as a staple recipe to make and add to our fun coffee/tea bar.
    So just keep that in mind as each brand of stevia does not have the same sweetness.
    The next time we made the recipe, we decided to branch out a bit and added a few more ingredients, nothing crazy but punched the flavor:
    1/2 Tablespoon almond extract
    3 drops of doTerra lemon oil
    3 drops of doTerra wild orange oil
    1 teaspoon vanilla
    4 scoops (from the bottle) NOW Better Stevia Organic – https://www.amazon.com/Now-Better-Stevia-Organic-Sweetener/dp/B005F9XFN0/ref=sr_1_4keywords=now%2Bbetter%2Bstevia%2Borganic&qid=1553024703&s=gateway&sr=8-4&th=1

    1. I wish I had read your (Christina) comment before making these! I use the same brand of stevia and we couldn’t eat them. Now I know what amount to use next time I make them. I could tell they would have been really good if they weren’t over powered by the stevia.

  10. GREAT RECIPE! Thank you for your hard work testing and sharing….Will keep as a family favorite for our coffee/tea bar!

    **KEEP in MIND**
    Depending on the brand of stevia you use, your amounts will be drastically different. We use the NOW Better Stevia Organic and a small amount goes along way. I should have changed the recipe amount when we added it the first time we made the recipe but I have a rule to always make a new recipe the first time with no changes. 3 Tablespoons of the NOW brand Better Stevia was overkill to say the least!!
    Second time making the recipe we changed the stevia amount to just 4 scoops of stevia with the small scooper that comes in the bottle and that was perfect! We absolutely love them!!
    Making the recipe again we did tweak a few ingredients, nothing crazy but just enough to punch the flavor:
    We Added:
    1/2 Tablespoon almond extract
    3 drops doTerra lemon oil
    3 drops doTerra wild orange oil
    1 teaspoon vanilla

  11. Made this the first time, they were amazing!!! Now making it again, but doubling the recipe to make more, as my family LOVED IT!!!
    Can’t wait for the release of your new book! You guys are amazing!
    Thank you so much for sharing all these amazing recipes.

    1. Bobby Parrish

      That’s so awesome to hear! Glad you loved them. Have you pre-ordered the cookbook on Amazon? I can’t wait for you to have the book! Keep on cookin’!

  12. Just made this last night. Used monk fruit sweetener as a substitute. Came out great. Perfect with coffee in the morning.
    The almond extract and the zest takes it to another level. Will definitely make again.

  13. Hi guys: I just subscribed. THESE ARE SO GOOD. Thank you so much. Been on KETO for about 2 weeks. Doing great; BUT would like an occasional treat to look forward to. I tried another Biscotti which was an epic fail from another channel … it was “okay” but YOURS … OMG! fantastic. Almost like the real thing. I cut the sugar in half and one change I made was to use Xylitol rather than Stevia. Not a fan of powdered Stevia. I ground up the xylitol in the grinder first; and also halved it for the chocolate sauce. THESE. ARE. SCRUMPTIOUS. I heard another baker say she puts them in the dehydrator to make them super crispy. I think that’s a great idea. May I make a couple of time saving suggestions? Make the flax egg first so it’s ready by the time you need to add it to the recipe. Before cutting the biscotti (for the 2nd bake) I put it in the freezer for about an hour so they could “set up”. They cut beautifully. For the chocolate sauce. I simply put a small cast iron frying pan (but of course you could use any small pan) on top of the stove while the biscotti were baking. Inside the pan I set a small heat safe bowl and added the chocolate, butter and my sweetener. I melted beautifully and I only had a small bowl to clean. I don’t allow myself any treats, but I’ll have this one on Sunday with my afternoon coffee or tea. Thank you so much. Well done !!!

    1. SOOOO happy you loved the biscotti! And thank you for your time saving tips – great stuff! Keep on cookin’!

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