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