Perfect fall dunking! These low carb Pumpkin Spice Biscotti will make your pumpkin-loving keto heart sing.
I am obsessed with pumpkin and I don’t care who knows it. It happens every year like clockwork…the calendar turns to September and my thoughts turn to pumpkin spice everything. Actually, it often happens before September, when we are in the dog days of August and I am craving cooler weather. I start dreaming up low carb pumpkin recipes because they herald the start of fall and I am eager it. I usually don’t pull the trigger until September. I try to hold out, I try to talk myself down from the pumpkin spice ledge, telling myself just a few more weeks until I can go pumpkin crazy. But sometimes I break down and get into that first can of pumpkin puree early.
And then it’s like an avalanche. Once I make one keto pumpkin recipe, I can’t stop myself from coming up with more of them. That open can of pumpkin just calls to me. And, let’s be honest, it needs to be used up. Can’t waste that precious orange stuff!
Apparently I am not alone in this obsession. Mid-August, I asked if readers were ready for pumpkin and the response was an overwhelming yes. My Ultimate Low Carb Pumpkin Recipes post started to go nuts again and when I updated my Low Carb Pumpkin Cream Cheese Muffins, people went wild. I’ve also seen a lot of traffic to my ever popular Low Carb Sex In a Pan recipe…because of course it’s pumpkin spice!
So now we’re into it and there are more pumpkin recipe ideas in my head than I know what to do with! And this low carb Pumpkin Spice Biscotti is just the beginning. Are you ready for it?
Roberta says
I’m heartbroken that this recipe is gone. I was looking forward to making some for Christmas gifts, since I totally missed these last year. I’m sure I’ll find another biscotti recipe to make. (But would still love it, if you ever decide it’s worth recreating.)
Carolyn says
You inspired me to look through my old recipe notes. I use Evernote and look what I found!
– 2 cups almond flour
– Granulated sweetener equivalent to 1/3 cup sugar
– 1 1/2 tsp pumpkin pie spice
– 1 tsp baking powder
– 1/4 tsp salt
– 1/3 cup pumpkin puree (if yours is thin and wet, you may need to drain it first)
– 1 large egg
– 1 tbsp avocado oil
– 1/2 tsp vanilla extract
Glaze (optional):
Powdered sweetener equivalent to 2 tbsp powdered sugar
1/2 tsp caramel or vanilla extract
2 to 4 tsp unsweetened almond milk
Preheat the oven to 325F and line a large baking sheet with parchment or a silicone liner.
In a large bowl, whisk together the almond flour, sweetener, pumpkin pie spice, baking powder, and salt. Stir in the pumpkin puree, egg, avocado oil and vanilla extract until the dough comes together.
Turn 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. Reduce oven temperature to 200F.
Remove and let cool 5 minutes, then gently slice into 12 even slices using a serrated knife. Place the slices back on the baking sheet and place back into the oven. Let bake another 30 minutes or so (keep an eye on them, you don’t want them to brown) and then turn off the oven and let sit inside until completely cool. They will firm up as they cool.
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.
Sue Burch says
I can’t get the website for the pumpkin biscotti recipe to come up, every time I try it say it can not connect to the server. How can I get this recipe?
Carolyn says
Sorry, it’s gone. They went belly up and I can’t recover all the recipes.
Sue Burch says
Oh no! I was so excited about making it. I was hoping you had it somewhere else even a cookbook I could get. Thank you for letting me know.
Carolyn says
Hey Sue, another reader was upset too so I did a search of my old recipe notes and found the whole thing. Come back and read the comments, I put it all in there. At some point, I will update this post and add it as a proper recipe!
Linda Gil says
Very disappointed in your website. It is disappointing…. All you see now is ads.
I use to enjoy reading your recipes etc…
Linda Gilcrease says
I am sooo disappointed in your website now. I use to love using your sight for my recipes but now it’s ALL ads!!! I couldn’t even find or get to the recipe. 😢
Carolyn says
This recipe doesn’t live on my site, it’s on A Sweet Life, so you wouldn’t find it here anyway. And my site is not “all ads”. I defend my right to make a living from my hard work. If you would like an ad-free experience, maybe you would like to purchase one of my cookbooks! https://alldayidreamaboutfood.com/keto-cookbooks/
Sabrina Bilter says
Just signed up
Michelle says
“I try to talk myself down from the pumpkin spice ledge.” Hahahaha!
Anne D. says
I made these last night and did not dry them out as long as the oven as you suggested but they turned out as wonderful little pumpkin bread treats with my morning hot chocolate!
I live in Portland so I’m hoping to come to your book signing on Saturday the 30th as I’m a big fan of your recipes and appreciate what you do for all of us!
Carolyn says
I hope you can come…but the book signing is October 3rd (Tuesday), not the 30th!
Joan Springer says
Made these yesterday and added pumpkin seeds, 1/3 cup, whole. I was concerned they would cause the dough to crumble when I sliced, but they worked just fine. I omitted the glaze. Delicious!
I was interested to read the comments about not refrigerating biscotti. Aha! I have always refrigerated mine and they are still delicious but soft and crumbly. So how do you store?
Hannah says
Hey Carolyn!
Are they crunchy/keep well out of the fridge? I have a road trip this weekend and these look like a good non-perishable snack
Carolyn says
Yes, they are crunchy (as long as you really let them dry out in the oven) and you definitely do not want to keep them in the fridge. They keep well for a week or so. I have other biscotti recipes too! And they are all my go-to for travel snacks.
Jackie says
Ok, I made this yesterday……and it is divine! So easy. Carolyn you are a genius. Your recipes are the BEST! Thanks so much. I’m pretty sure I’ve become insulin resistent, and need to cut out sugar and flour. I used Lankanto Monkfruit Sweetner. It’s expensive but worth it. No aftertaste!!! Yay! Thanks again. Love your stuff.
P.s my hubby LOVES all pumpkin this time of the year too. He thought they were great and did not even realize they were made with almond flour and a natural Sweetner. That’s on a need-to-know basis right? Haha.
Carolyn says
So glad to hear it!