This might just be my favorite keto biscotti recipe. They are delightfully crisp, with a delicious maple walnut flavor. You won’t believe they are grain-free, dairy-free, and sugar-free.
Okay, let’s face this thing head on. That’s half the battle, right?
So here it goes. I am a biscotti fanatic. A biscotti connoisseur, if you will. I haven’t met a biscotto I didn’t like. And I have about a bazillion keto biscotti recipes. Well, that might be a bit of an exaggeration, but I do love making this revered Italian cookie in a keto-friendly way.
I have about 12 low carb biscotti recipes on All Day I Dream About Food, including the holiday classic, Cranberry Pecan Biscotti. My keto Cinnamon Roll Biscotti are also a perennial favorite. And if you love coffee, you’ve got to try the keto Mocha Chip Biscotti!
And that doesn’t include all the yummy biscotti recipes I’ve created for other sites like A Sweet Life or Swerve Sweetener. Or my multiple cookbooks!
But this Maple Walnut version is one of my oldest keto biscotti recipes. In fact, it’s from before I ever even heard of a ketogenic diet and just thought I was doing low carb. It’s from 2012 and it needed an update.
And while I was at it, I figured I’d shoot a video to show you just how easy it is to make your own keto biscotti.
Watch how easy it is to make keto biscotti!
You know you are Canadian when…
(This was part of the original post and it made me giggle. It had to be kept!)
You’re not offended by the term “Homo Milk”.
You know that Thrills are something to chew and “taste like soap.”
You understand the sentence, “Could you please pass me a serviette, I just spilled my poutine.”
You have Canadian Tire money in your kitchen drawers.
You can do all the hand actions to Sharon, Lois and Bram’s “Skin-a-ma-rinky-dinky-doo”.
And I might add: You are obsessed with all things maple flavored. Or rather, maple “flavoured”.
Is maple syrup keto friendly?
If you follow me, you know that I hate defining food as keto or not keto. Because our bodies are all very different and what I can eat to stay in ketosis may be very different from what you can eat.
But maple syrup should generally be avoided on a keto diet, unless it’s in such small quantities that you can hardly even taste it. Which renders it essentially pointless, in my opinion. Why bother if you can’t get that delicious maple flavor?
Maple syrup is sugar, plain and simple. And I am no longer on very good terms with any sort of sugar, “natural” or otherwise. Nor should you be, if you are on a keto diet.
So what’s a maple syrup-loving Canadian diabetic such as myself to do? Thank goodness for extracts. They make the keto world much more fun and interesting.
Long before I had diabetes, I kept a bottle of maple extract in my baking cupboard, as it’s incredibly useful for flavouring cookies and desserts. I can still get all of the flavour I adore so much, and keep the carbs at a minimum.
As one of my favourite combinations has always been maple walnut, it wasn’t hard to make the leap to a keto maple walnut biscotti recipe. There is something I’ve always loved about the slight bitterness of walnuts with the sweetness of maple together.
Tips for Keto Maple Walnut Biscotti
I consider myself something of a keto biscotti expert. I’ve made tons and tons of it over the past decade and I know all the best tips for getting that truly crisp and delicious biscotti flavor.
Use almond flour: Or another nut flour. But trust me when I say that coconut flour will not work for biscotti. It simply won’t be crisp enough, since it requires so much moisture.
Use erythritol based sweeteners: Swerve is my favorite, but an erythritol based sweetener is key here. Other granular sweeteners like Bocha Sweet, allulose, or xylitol simply won’t work. I’ve done my share of baking with these ingredients and they make cookies far too soft. You simply can’t get crisp biscotti with them.
Use maple extract for great flavor without all the carbs. I like the one from Frontier, which I can get easily at Whole Foods. But the extract from Olive Nation on Amazon is also great.
Finely chop any additions: Keto biscotti is more fragile than those made with wheat. If you’re adding any nuts or dried cranberries, be sure to chop them quite finely. This will help you slice the biscotti more easily, without tearing or crumbling the log.
Bake once, and then bake again: The name biscotti means twice-baked in Italian. So you bake the whole log first, until it’s puffed and golden. Then let it cool and slice carefully. Bake again at a lower temperature, in order to dry the biscotti out. I like to turn off my oven at about 30 minutes and let the biscotti sit inside. I watch them carefully to make sure they don’t over-brown, but they seem to get more crisp this way.
Can you make keto biscotti ahead?
Absolutely! Because biscotti is baked until it’s very dry, it’s an ideal keto make-ahead recipe. It can last for up to a week or longer on the counter, and can be frozen for months.
They are also a great keto travel snack, because they don’t require any refrigeration. I once took some chocolate hazelnut biscotti on a cross-country trip. I recommend storing them in a rigid container like tupperware so that they don’t get bashed around too much.
Ready to make some delicious keto maple walnut biscotti?
More keto maple recipes you might like:
Keto Maple Cream Sandwich Cookies
Maple Walnut Biscotti
- 2 cups almond flour
- ½ cup Swerve Sweetener
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup avocado oil or melted butter
- 1 large egg
- ¾ teaspoon maple extract
- ½ cup walnut baking pieces finely chopped
- ¼ cup powdered Swerve Sweetener
- 1 ½ tablespoon water
- ½ teaspoon maple extract
- Preheat the oven to 325F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the almond flour, sweetener, baking powder, and salt. Stir in the avocado oil, egg, and maple extract until the dough comes together. Then stir in walnut baking pieces.
- Turn the dough out onto the prepared baking sheet and form into a low, flat log, about 10 x 4 inches. Bake 25 minutes, or until lightly browned and firm to the touch. Remove from the oven and let cool 30 minutes. Reduce the oven temperature to 250F.
- With a large sharp knife, gently slice the log into 15 even slices (try to cut straight down rather than sawing back and forth).
- 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.
- For the glaze, whisk together the sweetener with the water and maple extract. Drizzle over the cooled biscotti and let set 30 minutes.
Do you think these would work using almond extract and almonds?
I made these and they are delicious, but they broke apart when I sliced them. They’re ugly. I don’t care because they are just for my family. Still delicious with coffee. This particular flavor profile is a new recipe, but I’ve made some of your other biscotti before and I’ve never had a problem with them breaking. I think I must have put in a tad too much almond flour or something. 5 stars because I think the problem is on my end, and they’re delicious even if they are broken.
Very possibly you are over-baking them on the first part, so that they are too dry when you try to cut them. The log should be just firm to the touch when you take it out. Also… if your almond flour isn’t fine enough, they will be more coarse and more crumbly.
wow wow wow! this biscotti is amazing and this tastes amazing when dipped in coffee when relaxing on a slow morning.
So glad you liked it!
I was looking for a new cookie recipe with almond flour and stumbled upon these biscotti. They were a hit! My party guests loved them. I will be making them again soon!
Love the fact that these are keto-friendly & low carb!! I love the maple flavor & crunch!
Debbie McQuarrie says
So lovely! Easy to make…just takes a bit of time. So worth it.
Wendy Newman says
I love this recipe. Can’t believe they’re keto. Taste just like the real deal. Very crumbly but it’s no problem. Thanks for a great recipe. Think my espresso intake just went up!
If they are that crumbly, try adding a bit more oil to the mix.
Mary Ann May says
My only issue was I tried to double the glaze and it was very watery. I thought it would be more like a glaze. Is this the way it would be if not doubled? More liquid? Overall the taste is great. Mine got a bit more brown but still very tasty. Will watch closer next time. Maybe for a Thanksgiving Day treat! Thank you so much!
Somehow must have just been too much liquid, not enough sweetener. Did you use a different sweetener by chance? I find powdered BochaSweet ends up more watery since it doesn’t have added fibres like Swerve does.
These are perfect and super easy to make. After they cool, they are very crunchy and the flavor is lovely. These are my favorite biscotti so far.
These are incredible! I barely got one, my husband snatched them all to share with his friends at coffee. You know it is great when folks that don’t follow a gluten-free/sugar-free lifestyle refuse to share! Super easy to make… I am in love! Thank you for your dedication and incredible recipes!
Love you! Thank you for all you do for the Keto world. You’re the best!
Wondering how long they would last if I vacuum sealed some? I live in a Hurricane zone so if we have to evacuate they would make excellent travel snacks.
I haven’t tried that but I imagine they would be good for that.
Hi fellow Canadian! I’m looking forward to trying these biscotti recipes for my indoor climbing group. Two questions – would olive oil or coconut oil work work instead of avocado oil, and is Krisda monkfruit/erythritol blend okay for this?
Any oil should do but coconut oil may take longer to crisp up properly. And I have no idea what Krisda is so I can’t say for sure but if it’s mostly erythritol, it should work.
I thought if will be complicated to make if, but it was pretty
easy and delicious. My husband said that it tastes
just like store bought without all the sugar and carbs. He really
Glad you enjoyed them!
LoL – It really is Biscotti – because you can NOT eat only one, thus, making it PLURAL. I, too, am diabetic and controlling without meds … completely changed my way of eating. Thanks for the recipes, many of which I can use during Passover – Double Bonus!
Carla from ????????
Dang! I wish to HECK you included metric measurements! They are WAAAAYYYY more accurate! a cup of almond flour is different than 250 grams….different almond flours measure diffferently. AND liquids. AND sweeteners.
It’s a little conversion button you can add at the top of the recipe. Sure would be nice!!
Actually… many of my recipes DO have that. But I have been around for a long time with thousands of recipes. Because almond flour and coconut flour weigh differently, I have to go in and add these by hand. It takes a long time and I have many recipes to still catch up on.
Besides, the volume measurement for a recipe like this is accurate enough. I think you will find that they work out well.
Ooh I can’t wait to make these!! I made one of your other biscotti recipes and it was excellent so I am expecting this one will be even better because of the maple walnut. And maple flavouring (with a “U”) is a staple in my pantry and easy to find up here in the north. By the way, love your comments at the beginning of this article, but I no longer have Canadian Tire money in all my junk drawers – these days it is a plastic points card in my wallet 🙂
Barbara T says
I ordered the maple extract but wondered whether powdered swerve would work? Thanks for all your recipes.
Powdered Swerve is fine but they don’t crisp up quite as well.
I swear my coffee smiles when I put one of these beauties on my plate.
I love that imagery!