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 tbsp almond flour
- 1 cup pecan flour (or another cup almond flour)
- 1/4 cup Swerve Brown
- 1/4 cup Swerve Granular
- 1 tbsp ground ginger (more if you like it strong)
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/8 tsp cloves
- 1 large egg
- 1/4 cup butter melted
- 1/2 tsp vanilla extract
- 2 ounces sugar-free white chocolate chips
- 1/4 ounce cocoa butter (can sub 1 tsp 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.
