Crispy keto gingerbread biscotti dipped in sugar-free white chocolate! These cookies are a perfect low carb holiday indulgence. Great for gift-giving too.
Here we are, another keto holiday season, and I’ve got one final treat to add to your baking list. Keto gingerbread biscotti are a tasty way to say Merry Christmas… to yourself or someone you love.
And like so many of my keto Christmas cookies, these are ideal for making ahead and freezing. So you can grab a few when you need them. Get a few out for a holiday brunch or package them up for friends and family.
There are so many reasons to love keto biscotti. It’s easy to make and because it’s baked hard and dry, it can be stored easily without going bad. You can even leave them on the counter for up to a week with no spoiling!
I also love biscotti because the flavor variations are endless. I’ve got the classic Cranberry Pecan Biscotti, and Keto Maple Walnut Biscotti. And then I have fun flavors like Cinnamon Roll Biscotti and the very popular Turtle Biscotti.
Now we can add Gingerbread Biscotti to that ever-growing list!
White Chocolate Dipped Gingerbread Biscotti
Way back in the day, long before I had even heard of the keto diet, I used to make conventional gingerbread biscotti as a holiday treat. I don’t remember where I first saw it, but it was likely a recipe from one of my many Bon Appetit or Gourmet magazines.
And it was always always dipped in white chocolate. There is something so remarkably pretty about gingerbread and white chocolate together. A pairing you may have already seen this year with my Keto Gingerbread Blondies.
So now that there are several good brands of no-sugar-added white chocolate on the market, I couldn’t wait to make a keto friendly version. I actually made them back in September, and my son is begging me to make them again for Christmas morning!
You can use either ChocZero or Lily’s for this recipe. Both work well for dipping keto treats!
How to make Gingerbread Biscotti
Making keto biscotti is easy but it does take a little patience to bake the biscotti until it’s quite crisp. It also takes a gentle hand to cut the log into individual biscotto without breaking them up. Read my tips for best results:
The flour: You will notice that I used some pecan flour for these gingerbread biscotti. I did so because it gave them a darker color. You can use all almond flour but they will be lighter and less “gingerbread” looking.
The sweetener: You need an erythritol sweetener to get truly crisp biscotti. Any allulose or BochaSweet will cause them to be soft and cake-y. And that’s not what we want in biscotti! Using half Swerve Brown results in a more gingerbread like color and flavor as well.
The spices: Make sure they are fresh! Spices lose their potency as they sit, so the gingery punch may not come through if your ground ginger is older than 1 year.
Shaping the log: You want a low, flat log about 10×4 inches. It will spread and expand a bit but not that much. Bake it until it’s lightly browned and firm to the touch.
The first cut: You need to be very careful when cutting the log into biscotti because it can be fragile. I find that it’s best to use a serrated knife to saw into the top of the log but once I’ve “bitten” the surface, cutting straight down means less breakage.
The second baking: Spread the sliced biscotti around the pan and return to a warm (200F) oven. Bake it another 30 minutes and then just turn off the oven and let it sit inside until cool. This method always makes for crisp, dry biscotti.
White chocolate dip: White chocolate is finicky at best so always melt over gentle heat, in a double boiler. And always use a bit of cocoa butter to help it melt smoothly. Don’t walk away at any time, as it can harden and seize very easily.
Added tips for dipping: Any crumbs in the white chocolate can mar the look of your biscotti, so brush crumbs off each biscotto with your fingers or a pastry brush before you dip. You can also simply spread or drizzle the white chocolate on one side of the biscotti.
Ready to make some delicious keto gingerbread biscotti?
More Keto White Chocolate Recipes
- Keto White Chocolate Macadamia Nut Cookies
- Easy Keto White Chocolate Mousse
- Keto Cranberry Bliss Bars
- Keto White Chocolate Panna Cotta
- Keto Raspberry White Chocolate Almond Bars
- Keto White Chocolate Almond Clusters
Keto Gingerbread Biscotti
Ingredients
- 1 cup plus 2 tablespoon almond flour
- 1 cup pecan flour (or another cup almond flour)
- ¼ cup Swerve Brown
- ¼ cup Swerve Granular
- 1 tablespoon ground ginger (more if you like it strong)
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ⅛ teaspoon cloves
- 1 large egg
- ¼ cup butter melted
- ½ teaspoon vanilla extract
- 2 ounces sugar-free white chocolate chips
- ¼ ounce cocoa butter (can sub 1 teaspoon coconut oil)
Instructions
- Preheat the oven to 325F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the almond flour, pecan flour, sweeteners, baking powder, spices, and salt. Stir in the butter, egg, and vanilla extract until the dough comes together.
- Turn the dough out onto the prepared baking sheet and form into a low, flat log, about 10 x 4 inches. Bake 325F for 25 to 30, until lightly browned and firm to the touch. Remove from the oven and let cool 30 minutes. Heat the oven again, to 200F.
- With a large sharp knife, gently slice the log into 15 even slices. The log can be fragile at this point – try to gently cut into the top with a sawing motion, but then press straight down to cut all the way through.
- Separate the slices and spread them around the baking sheet. Bake another 30 minutes, then turn off the oven and let stay inside until cool. Keep your eye on them in case they brown too quickly.
- In a heatproof bowl set over a pan of barely simmering water, combine the white chocolate and cocoa butter. Stir until melted and smooth. Keep your eye on it as white chocolate is finicky and can harden and sieze easily. Let cool 10 minutes to thicken a bit.
- Gently brush crumbs of each of the biscotto and dip the tips in the white chocolate. You can also spread the chocolate on top with a knife, or drizzle it over.
Holly says
These are delicious! Mine did not come out crispy though they’re more soft with a slight crisp on the edges. Which step should they have baked longer to make sure they’re crispy next time?
Carolyn says
What sweetener did you use? If it has any allulose in it, that’s why…
Bobbi Blair says
I thin ki might add some fresh grated ginger and a touch of cardamom. .
looking forward to trying these. thank you for all your work.
Linda says
Love love love these!! They are sooo good with my coffee in the mornings. I make them all the time, they are my favorite biscottis. ????
dee says
Ding!Ding!Ding! You nailed it. I’m having 2 right now. Thank you for developing this recipe. I love it.
Julie says
Nevermind, just answered my question with your video on the maple biscotti you shared in comments, lol.
Emma says
These look absolutely phenomenal and are at the top of my holiday baking list. If I’m making them for someone sensitive to sugar alcohols and don’t need them to be low-carb per se (just grain-free), do you think using all brown sugar instead of the erythritol sweeteners would make them too moist/soft? I want to keep the molasses flavor but didn’t know if that in combination with the almond flour would prevent them from getting crispy. Thank you so much for your recipes! Keep them coming!
Emma says
Also (for me) do you have a preference for Lily’s or ChocZero white chocolate chips? Most of your white chocolate chip posts link to ChocZero but Lily’s is most readily available for me, so I was wondering if you had a clear preference for ChocZero over Lily’s or if it’s just what you can get to easiest. Thanks again!
Carolyn says
They both work great, IMO.
Carolyn says
Brown sugar should be fine.
Carolyn says
I should also say… I can’t guarantee it because quite frankly, I do not bake with sugar anymore!
So Fi says
Hi Carolyn
I read somewhere in one of your biscotti recipes that the biscottis will be much hard if we use avocado oil insted of butter. Am I wrong? I do not remerber where I saw this.
Thanks!
Carolyn says
I don’t think that was me?
So Fi says
OK – I was wrong! Thanks for your quick answer. I appreciate it.
So Fi
Kathyr says
I love your recipes AND I wish the video that corresponds with the recipe was on that actual page.
I would like to see how you roll out and cut the biscotti.
Thanks!
Carolyn says
I don’t have a video for this recipe. I do have this recipes showing another biscotti (same basic process…) https://youtu.be/MkwToNeqHpg
kathyr says
thank you ! I appreciate you posting this!
Joyce says
These came out perfect. My ginger was past it’s expiration date and still tasted good. Just bought a new jar. Will be making these for the holidays. Can hardly wait to try all the other flavors of biscotti. Thanks so much.
Carolyn F says
Delicious, thank you Carolyn! Would really appreciate a recipe for lemon-ginger biscotti or a crisp lemon-ginger cookie like the Walker’s brand lemon-ginger cookie. Could you work your magic on that please?
Carolyn says
That is SO funny. About a billion years ago, when I first started this blog, I made some of those ginger lemon cream cookies. I have plans to revamp it because it wasn’t as low carb as I’d like… hang tight!
Julie says
Could you use coconut oil instead of butter?
Lynn says
Good heavens! This is amazing. I just now finished dipping them in the white chocolate, and now I’m swooning, wondering how I can possibly give these away as a gift. So easy to make and even easier to eat. Wow.
2pots2cook says
Love the idea, love the presentation…. with Epiphany on it’s way, what could stop me to make a batch ? 🙂 Thank you and I wish you have healthy and happy 2021.!
LeanneKen says
Looking forward to making this recipe. One thing I wanted to mention is a trick that I learned to make Keto gingerbread look like the real deal (if you don’t have pecan flour on hand) is to add a couple of tablespoons of cocoa powder to the mix. It won’t change the taste at all but it gives the cookies that dark gingerbread color that we are used to. Give it a try you will be amazed just like I was this year when I tried it. Funny thing was I used it in my gingerbread spritz cookies and when put beside actual regular gingerbread cookies they looked identical in color! I was so surprised that they looked that much like the real thing. After all we eat with our eyes first! Happy New Year! I look forward to every single recipe that you share!!
Carolyn says
Hi Leanne, I believe you learned that trick from me – as far as I know, I am the only one who does that! But in this case, it may affect the outcome of the biscotti…
MARCELLE says
Just made them today. They are DEEEEELICIOUS! Can’t wait to make them again! Wish I could upload my photo.
Valerie Lewis says
Carolyn, Ty for THIS recipe I was really waiting on it..now I can make these all year long. Can’t wait to make it. Have a wonderful holiday season with your family.