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All Day I Dream About Food

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September 10, 2017

Pumpkin Spice Biscotti – Sugar-Free

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Perfect fall dunking! These low carb Pumpkin Spice Biscotti will make your pumpkin-loving keto heart sing.

Low Carb Pumpkin Spice Biscotti Recipe

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.

Keto Pumpkin Spice Biscotti. Sugar-free and Grain-free

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!

Easy low carb Pumpkin Biscotti recipe

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?

Please see my Low Carb Pumpkin Spice Biscotti on A Sweet Life.

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Filed Under: Breakfast, Cookies, Gluten Free, Low Carb Tagged With: almond flour, pumpkin

Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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Comments

  1. Jackie says

    September 19, 2017 at 3:37 pm

    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.

    Reply
    • Carolyn says

      September 19, 2017 at 5:41 pm

      So glad to hear it!

      Reply
  2. Hannah says

    September 20, 2017 at 1:59 am

    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

    Reply
    • Carolyn says

      September 20, 2017 at 6:52 am

      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.

      Reply
  3. Joan Springer says

    September 22, 2017 at 8:35 am

    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?

    Reply
  4. Anne D. says

    September 22, 2017 at 5:52 pm

    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!

    Reply
    • Carolyn says

      September 23, 2017 at 7:34 am

      I hope you can come…but the book signing is October 3rd (Tuesday), not the 30th!

      Reply
  5. Michelle says

    October 6, 2017 at 4:13 am

    “I try to talk myself down from the pumpkin spice ledge.” Hahahaha!

    Reply

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Carolyn PortraitLooking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

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