My favorite low carb biscotti recipe. They are delightfully crisp, with great maple walnut flavor. You won’t believe they are grain-free and sugar-free.
I hate most chain emails, but I’ve always had a thing for those “You know you are from (insert location here)” lists that people send around. Those crack me up. Even if I am not from said location and don’t always get the joke, I still manage to find them funny. Or at the very least intriguing, since it piques my interest to know why people from a certain place do or say such-and-such a thing. And when you actually are from said location, then they have a way of making you feel included. Because you do get the joke, and you love it that not everyone else will. The ones for Canada tend to go something like this:
You know you are Canadian when…
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”.
I could go on and on with these things, I really could. Another one I saw said something about being able to eat more than one piece of maple candy without feeling nauseous. I don’t know about other Canadians, but for me this is absolutely true. I have long had a passion for anything maple-flavoured. I could chug maple syrup out of the bottle, quite frankly. I refrain, but it’s tempting. For years, I used to buy my mother a bottle of “maple butter”, which is maple syrup that is further reduced and then creamed for a spreadable consistency, for her Christmas stocking. And every Christmas morning, that jar would be on the table for spreading onto our waffles or scones or whatever treat we were having. I know that on more than one occasion, I spooned it straight from the jar.
But maple syrup is sugar, plain and simple. And sugar and my body are not very good friends any more. What’s a maple syrup loving Canadian diabetic to do? Thank goodness for extracts! 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. Maple syrup is expensive stuff and you don’t always want to be loading it into your baked goods when you want a maple flavour. And for those of us who can no longer eat maple syrup with abandon, maple extract is a godsend. I can 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 maple walnut biscotti. There is something I’ve always loved about the slight bitterness of walnuts with the sweetness of maple together. For this recipe, I decided to amp up the walnut flavour with toasted walnut oil. It certainly doesn’t hurt that it makes it that much more heart-healthy for you!
The Results: I hardly need to tell you that these are good. If you are a maple walnut lover, you already know that these are good! I had concerns early on that the consistency of the oil would effect the crispness of the biscotti. But it didn’t do so at all. In fact, out of all the low carb, gluten free biscotti I’ve made thus far, these were the easiest to cut into slices and held together beautifully. And the flavour is perfect. They are great on their own, without the drizzled glaze, but let’s face it, the drizzle makes them that much more tempting.
My favorite low carb biscotti recipe. They are delightfully crisp, with great maple walnut flavor. You won't believe they are grain-free and sugar-free.
- 2 cups almond flour
- 1/2 cup Swerve Sweetener
- 1 tsp baking powder
- 1/2 tsp xanthan gum
- 1/4 cup walnut oil or other oil
- 1 large egg lightly beaten
- 3/4 tsp maple extract
- 1/2 cup walnut baking pieces toasted
- 1/4 cup powdered Swerve Sweetener
- 1 1/2 tbsp almond milk
- 1/2 tsp maple extract
- Preheat oven to 325F and line a baking sheet with parchment paper.
- In a large bowl, whisk together almond flour, sweetener, and xanthan gum. In a medium bowl, stir together walnut oil, egg, and maple extract. Add walnut oil mixture to almond flour mixture and stir until dough comes together. Stir in walnut baking pieces.
- Turn dough out onto baking sheet and form into low, flat log, 10 x 4 inches. Bake 25 minutes, or until lightly browned and firm to the touch. Remove from oven and let cool 30 minutes. Reduce oven temperature to 250F.
- With a sharp knife, gently cut into 15 even slices. Place slices back onto baking sheet cut-side down and bake for 15 minutes, then flip each slice and continue to bake for another 15 minutes. Turn off oven and let sit inside until cool.
- For the glaze, whisk together the powdered erythritol with the almond milk and maple extract. Drizzle over cooled biscotti and let set 30 minutes.
Serves 15. Each biscotti has 1.82 g NET CARBS
Food energy: 146kcal
Total fat: 13.29g
Calories from fat: 119
Cholesterol: --
Carbohydrate: 3.71g
Total dietary fiber: 1.89g
Protein: 4.45g
Blog New Black says
February 10, 2012 at 12:33 pmI love making biscotti and keep trying to remember to make it next time I have the urge to bake! This looks great!
Emily @ Life on Food says
February 10, 2012 at 12:38 pmI am from Maine and we know how to handle our maple candy as well. I could live off the stuff when I was a child. I need to make biscotti more often. It is such a treat to have some with tea.
Grace says
February 10, 2012 at 12:57 pmI LOVE MAPLE SYRUP and I'm not from Canada or New England 🙂
My bf loves biscotti so much and these look amazing. Will try to make them asap to enjoy with our morning coffee.
Brian says
February 10, 2012 at 1:16 pmYou know, I still haven't made biscotti!!! What's wrong with me? I need to get on this right away!
alpana says
February 10, 2012 at 1:16 pmAmazing……love the use of maple extract.Thanks for sharing.
The_Mom_Chef says
February 10, 2012 at 1:28 pmOh, those look gorgeous and delicious and decadent. While not an avid maple fiend like you, I do enjoy it and would definitely feel the empty space it it were removed from my life (especially on pancake days). I continue to be in awe at how you embrace your low carb, gluten-free lifestyle and rule it instead of it ruling you. So, so cool.
Shaina says
February 10, 2012 at 3:04 pmI think I must be part Canadian. I passed the test, but I also suppose living so close to the border and making yearly ventures over the border may have helped in that. Regardless, I want maple walnut biscotti with the cup of coffee I'm drinking right now.
Kelly says
February 10, 2012 at 4:21 pmOh I love these, they look so delicious! 🙂
turmericnspice says
February 10, 2012 at 4:44 pmlooks amazing
KatrinasKitchen says
February 10, 2012 at 5:24 pmMmmmmmm maple! I bought maple tea when I was there last summer and I am savoring it. This biscotti woul be the perfect pairing!
Dr. Mike Tremba says
February 10, 2012 at 5:43 pmThanks for sharing but yet, another use for Almond Flour 🙂
Love biscotti, and can't wait to try the recipe!
Liz says
February 10, 2012 at 5:51 pmPerfect biscotti…I think they should always have a drizzle of icing 🙂 Mmmmmmm….
naomi says
February 10, 2012 at 5:59 pmI love biscotti, so I'm absolutely loving this maple one of yours.
Choc Chip Uru says
February 10, 2012 at 6:33 pmThis biscotti sounds and looks divine – i would dunk at least ten into my hot chocolate 😀
I do believe it is that use of maple syrup!
Another fabulous recipe 🙂
Cheers
Choc Chip Uru
Latest: Three Layer Brownie Cheesecake
claire says
February 10, 2012 at 7:15 pmThis is beautiful!! And I LOVE LOVE that it's gluten free!
torviewtornoto says
February 10, 2012 at 7:41 pmdelicious looking biscotti and presentation
food_dreamer says
February 10, 2012 at 8:40 pmThanks. Looks like you've got a great website there.
Carolyn
Blog: All Day I Dream About Food
URL: https://alldayidreamaboutfood.com
Wendy says
February 10, 2012 at 9:15 pmLooks wonderful! I was stopping by because I saw you were going to be at Camp Blogaway too!
Georgia says
February 10, 2012 at 10:20 pmThese biscotti look amazing, Carolyn! So tasty and golden brown, and I love that they're gluten free. Thanks for sharing!
Jeanette says
February 11, 2012 at 12:31 amYum Carolyn – these look so pretty. Love the addition of walnut oil combined with maple flavor.
Maureen says
February 11, 2012 at 12:55 amI got the Canadian jokes and I laughed. I've been in Australia for 15 years and I still call it a napkin. People roll their eyes at me and say, "it's a serviette."
I haven't yet said, "this ain't France!" but I think it.
I love how you've done these biscotti so everyone can enjoy them. They look wonderful.
The Harried Cook says
February 11, 2012 at 1:07 amLOL @ the Canadian jokes… I didn't get all of them, but the ones I got were funny! 🙂 And I can eat a lot of maple candy, and I am not even remotely Canadian! The biscotti sounds so good! Love anything with walnut in it, and add the maple and it's perfect! Thanks for sharing 🙂
lisamichele says
February 11, 2012 at 1:31 amI could never understand 'newfie' jokes, until I was clued into Newfoundland and the exaggerations AND Canadian jokes in general, when I dated a guy from Ontario. We also argued as to who had the best maple syrup, Vermont or Canada? No matter, it's all good. Love maple walnut ice cream, so I know I'll love this biscotti. Another fabulous 'Carolyn' creation 🙂
Dr. Mike Tremba says
February 11, 2012 at 2:54 amThanks Carolyn 🙂 It's nice to have other fellow bloggers into the same 'stuff' as myself. A little at a time, we all get to help change the world 🙂
healthyfoodie says
February 11, 2012 at 3:21 amThese look beautiful, and the flavor combination sounds elegant and subtle 🙂
Sylvie @ Gourmande in the Kitchen says
February 11, 2012 at 10:01 amDoesn't look like I'm Canadian I only got two!
Stephanie says
February 12, 2012 at 4:59 amThese look delicious, Carolyn! I really love that maple glaze!
Aileen_A says
February 14, 2012 at 12:33 amYou could chug maple from the bottle? I would probably pass out from too much sweetness 🙂
Terra says
February 14, 2012 at 3:29 amAnything with maple, and you have my attention! I love maple pecan fudge, OH MY YUM! I need to add Biscotti to my kitchen bucket list, this is something I have been meaning to make:-) These sound seriously good, especially with my morning coffee:-) Hugs, Terra
Catherine says
February 14, 2012 at 5:31 amThese look great. Perfect for breakfast on the go.
Catherine
(Click here to enter my anthropologie kitchen tools giveaway.)
geokatgirl says
February 15, 2012 at 2:33 pmI love that you are Canadian and in my previous sugar eating life a French Canadian sugar pie was a fun time. Those were the days. I am in love with your chai spiced biscotti, so I am thrilled at this new twist. Will be making this recipe this weekend.
kita says
February 15, 2012 at 3:01 pmI just spent the weekend with some Canadian friends. I will have to show this to them! This biscotti looks drool worthy.
food_dreamer says
February 15, 2012 at 9:37 pmA French Canadian Sugar Pie! Wow, the name alone makes my blood sugars rise. Sounds good, though. Hope you like these ones. I really did.
Carolyn
Blog: All Day I Dream About Food
URL: https://alldayidreamaboutfood.com
EA-The Spicy RD says
February 16, 2012 at 3:05 pmI'm not Canadian, but love all things maple too, and these biscotti look amazing! I have all the ingredients, so heading to the kitchen to make some soon!
Carla says
May 22, 2012 at 4:58 pmWhere do you find Walnut Oil? I have everything else and I want to make this ASAP. 🙂
Serena says
August 7, 2012 at 12:55 pmCarolyn, what maple extract do you use? I’ve tried several, none are nearly as good as real maple syrup… (I too am Canadian, and my grandfather made maple syrup. On so many different levels, it’s in my blood. I *have* chugged it from the bottle)
Nancy Musser says
September 25, 2012 at 10:48 amHi Carolyn! It is COLD outside today but instead of turning on the furnace I decided to bake (just to take the chill off the house). I am trying these beautiful looking cookies! Of course I don’t have all of the same ingredients…I am using coconut extract, coconut oil, a bit of coconut flour (to the almond flour) and adding 1/2 a ripe banana. I have no idea how they will turn out but the batter sure tastes good!! How many net carbs do yours have?
Jamie C says
December 17, 2012 at 7:53 pmOh my goodness! I made these today and they were DELICIOUS! Even my husband thinks so (he LOVES his sweets) I couldn’t find the maple extract so I used vanilla instead since I had that on hand. Once I get my hands on maple extract, I will definitely have to try these again. 🙂 Thanks for the recipe!
Michele says
May 22, 2014 at 12:22 pmJust made these and they were wonderful – Thanks!
(Wanted to send you a pix, but the site wouldn’t let me paste it in)
Carolyn says
May 22, 2014 at 2:54 pmSend it to me on Facebook! 🙂
Mamakat says
September 22, 2014 at 12:40 pmI would love to try this recipe but my computer does not sit where I bake. Is there anyway you could and a print option to your recipes? I don’t understand why everyone does not offer that option when they offer recipes as not many people have a computer in the kitchen 🙁
Barbara says
November 7, 2014 at 9:42 amThese are so good. I am going to have trouble with portion control. I actually hid them from my husband to keep them all to myself. Lol. Going to try the rest of your biscotti recipes now. I already made your cinnamon one – delicious. Thanks so much for your hard work developing such great recipes.
Karen says
September 26, 2017 at 1:29 pmThank you! I love maple cookies, all things maple. Maple extract… who knew!?! 6 months low carb and sugar free and fall was making me sad… but voila! My maple awakened taste buds are all kinds of happy. In search of maple extract and a macadamia oil… I’m allergic to walnuts. Yummers… I can’t wait. Gosh… now how to maple cream filled cookies and maple candies… I WILL figure it out… and search the internet.
Carolyn says
September 26, 2017 at 1:57 pmMaple cream cookies used to be one of my faves so I’ve already done those! https://alldayidreamaboutfood.com/maple-cream-sandwich-cookies-and-the-best-part/
Roz Weitzman says
November 3, 2017 at 6:22 amI made these today. Used butter instead of oil, added more maple extract and added 1/2 cup water to prevent dryness. They are fantastic!!!!!
Edith says
November 25, 2018 at 8:08 pmI just made these tonight. They are absolutely to die for! I will have to double or triple the recipe next time because they’re not young to last the night! Thanks for the amazing recipe!
Carolyn says
November 25, 2018 at 10:38 pmSo glad you like them!
Kelly Easterbrook says
January 1, 2019 at 11:45 amI made these Maple Walnut biscottis today for New Years 2019! Happy New Year Carolyn! Is there a way I can upload a picture of them?
Sue says
May 26, 2014 at 7:54 amI cannot find a print button for this recipe. Fortunately I know how to copy and paste.
I was born and raised in Massachusetts and I’m descended on my mother’s side from Quebecois. I love all things maple.
Sue says
May 26, 2014 at 7:58 amWell I found a print button but it prints the whole article (11 pages!), not just the recipe.
Mamakat says
September 22, 2014 at 12:41 pmI tried copy and past would not do that either.
Carolyn says
May 26, 2014 at 2:56 pmYes, well it would. That’s the print button for your whole browser since this recipe is not formatted on Ziplist.
Kelly Easterbrook says
January 1, 2019 at 11:47 amYour printer should have the option to print just the pages you need printed. That’s how I print them for our home printer.