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All Day I Dream About Food

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September 18, 2019

Keto Maple Walnut Biscotti

This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

8.6Kshares

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.

Keto maple walnut biscotti with a cup of coffee

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”.

Top down photo of low carb maple walnut biscotti with a cup of coffee

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.

A cup of coffee with two keto biscotti on the saucer and one in front

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.

A hand dipping some keto biscotti into a cup of coffee

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

Keto Maple Pecan Scones

Maple Rosemary Cocktail Nuts

Keto Maple Walnut Ice Cream

Keto Maple Pecan Blondies

Keto Maple Pecan Truffles

5 from 18 votes
A cup of coffee with two keto biscotti on the saucer and one in front
Print
Maple Walnut Biscotti
Prep Time
15 mins
Cook Time
55 mins
Cooling Time
1 hr
Total Time
2 hrs 10 mins
 

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.

Course: Breakfast
Cuisine: Snack
Keyword: keto biscotti recipe, maple walnut biscotti
Servings: 15 biscotti
Calories: 146 kcal
Ingredients
Biscotti:
  • 2 cups almond flour
  • 1/2 cup Swerve Sweetener
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup avocado oil or melted butter
  • 1 large egg
  • 3/4 tsp maple extract
  • 1/2 cup walnut baking pieces finely chopped
Glaze:
  • 1/4 cup powdered Swerve Sweetener
  • 1 1/2 tbsp water
  • 1/2 tsp maple extract
US Customary - Metric
Instructions
  1. Preheat the oven to 325F and line a baking sheet with parchment paper.

  2. 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.

  3. 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.

  4. With a large sharp knife, gently slice the log into 15 even slices (try to cut straight down rather than sawing back and forth).

  5. 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.

  6. For the glaze, whisk together the sweetener with the water and maple extract. Drizzle over the cooled biscotti and let set 30 minutes.

Nutrition Facts
Maple Walnut Biscotti
Amount Per Serving (1 biscotti)
Calories 146 Calories from Fat 120
% Daily Value*
Fat 13.29g20%
Carbohydrates 3.71g1%
Fiber 1.89g8%
Protein 4.45g9%
* Percent Daily Values are based on a 2000 calorie diet.

8.6Kshares

Filed Under: Cookies, Gluten Free, Low Carb Tagged With: almond flour, maple, walnuts

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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.

Reader Interactions

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Comments

  1. Blog New Black says

    February 10, 2012 at 12:33 pm

    I love making biscotti and keep trying to remember to make it next time I have the urge to bake! This looks great!

    Reply
  2. Emily @ Life on Food says

    February 10, 2012 at 12:38 pm

    I 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.

    Reply
  3. Grace says

    February 10, 2012 at 12:57 pm

    I 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.

    Reply
  4. Brian says

    February 10, 2012 at 1:16 pm

    You know, I still haven't made biscotti!!! What's wrong with me? I need to get on this right away!

    Reply
  5. alpana says

    February 10, 2012 at 1:16 pm

    Amazing……love the use of maple extract.Thanks for sharing.

    Reply
  6. The_Mom_Chef says

    February 10, 2012 at 1:28 pm

    Oh, 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.

    Reply
  7. Shaina says

    February 10, 2012 at 3:04 pm

    I 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.

    Reply
  8. Kelly says

    February 10, 2012 at 4:21 pm

    Oh I love these, they look so delicious! 🙂

    Reply
  9. turmericnspice says

    February 10, 2012 at 4:44 pm

    looks amazing

    Reply
  10. KatrinasKitchen says

    February 10, 2012 at 5:24 pm

    Mmmmmmm maple! I bought maple tea when I was there last summer and I am savoring it. This biscotti woul be the perfect pairing!

    Reply
  11. Dr. Mike Tremba says

    February 10, 2012 at 5:43 pm

    Thanks for sharing but yet, another use for Almond Flour 🙂
    Love biscotti, and can't wait to try the recipe!

    Reply
  12. Liz says

    February 10, 2012 at 5:51 pm

    Perfect biscotti…I think they should always have a drizzle of icing 🙂 Mmmmmmm….

    Reply
  13. naomi says

    February 10, 2012 at 5:59 pm

    I love biscotti, so I'm absolutely loving this maple one of yours.

    Reply
  14. Choc Chip Uru says

    February 10, 2012 at 6:33 pm

    This 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

    Reply
  15. claire says

    February 10, 2012 at 7:15 pm

    This is beautiful!! And I LOVE LOVE that it's gluten free!

    Reply
  16. torviewtornoto says

    February 10, 2012 at 7:41 pm

    delicious looking biscotti and presentation

    Reply
  17. food_dreamer says

    February 10, 2012 at 8:40 pm

    Thanks. Looks like you've got a great website there.

    Carolyn

    Blog: All Day I Dream About Food
    URL: https://alldayidreamaboutfood.com

    Reply
  18. Wendy says

    February 10, 2012 at 9:15 pm

    Looks wonderful! I was stopping by because I saw you were going to be at Camp Blogaway too!

    Reply
  19. Georgia says

    February 10, 2012 at 10:20 pm

    These biscotti look amazing, Carolyn! So tasty and golden brown, and I love that they're gluten free. Thanks for sharing!

    Reply
  20. Jeanette says

    February 11, 2012 at 12:31 am

    Yum Carolyn – these look so pretty. Love the addition of walnut oil combined with maple flavor.

    Reply
  21. Maureen says

    February 11, 2012 at 12:55 am

    I 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.

    Reply
  22. The Harried Cook says

    February 11, 2012 at 1:07 am

    LOL @ 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 🙂

    Reply
  23. lisamichele says

    February 11, 2012 at 1:31 am

    I 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 🙂

    Reply
  24. Dr. Mike Tremba says

    February 11, 2012 at 2:54 am

    Thanks 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 🙂

    Reply
  25. healthyfoodie says

    February 11, 2012 at 3:21 am

    These look beautiful, and the flavor combination sounds elegant and subtle 🙂

    Reply
  26. Sylvie @ Gourmande in the Kitchen says

    February 11, 2012 at 10:01 am

    Doesn't look like I'm Canadian I only got two!

    Reply
  27. Stephanie says

    February 12, 2012 at 4:59 am

    These look delicious, Carolyn! I really love that maple glaze!

    Reply
  28. Aileen_A says

    February 14, 2012 at 12:33 am

    You could chug maple from the bottle? I would probably pass out from too much sweetness 🙂

    Reply
  29. Terra says

    February 14, 2012 at 3:29 am

    Anything 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

    Reply
    • rebecca Stanford says

      October 24, 2020 at 1:40 pm

      5 stars
      Made these last night they were better than I hoped I do alot of keto baking from online recipes im making my own personal cookbook for me with my favorite recipes I dont like having to go online for my go to recipes I also make notes for what works for me some recipes make me wonder how they got the picture to look so good these look just like the picture and they are delicious im going to freeze half of them or they will be gone in 1 day would never guess these were keto trying the turtle ones next thank you for the recipe you are a talented baker I bought your latest cookbook lots to try im enjoying it

      Reply
  30. Catherine says

    February 14, 2012 at 5:31 am

    These look great. Perfect for breakfast on the go.

    Catherine
    (Click here to enter my anthropologie kitchen tools giveaway.)

    Reply
  31. geokatgirl says

    February 15, 2012 at 2:33 pm

    I 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.

    Reply
  32. kita says

    February 15, 2012 at 3:01 pm

    I just spent the weekend with some Canadian friends. I will have to show this to them! This biscotti looks drool worthy.

    Reply
  33. food_dreamer says

    February 15, 2012 at 9:37 pm

    A 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

    Reply
  34. EA-The Spicy RD says

    February 16, 2012 at 3:05 pm

    I'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!

    Reply
  35. Carla says

    May 22, 2012 at 4:58 pm

    Where do you find Walnut Oil? I have everything else and I want to make this ASAP. 🙂

    Reply
  36. Serena says

    August 7, 2012 at 12:55 pm

    Carolyn, 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)

    Reply
  37. Nancy Musser says

    September 25, 2012 at 10:48 am

    Hi 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?

    Reply
  38. Jamie C says

    December 17, 2012 at 7:53 pm

    Oh 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!

    Reply
  39. Michele says

    May 22, 2014 at 12:22 pm

    Just made these and they were wonderful – Thanks!
    (Wanted to send you a pix, but the site wouldn’t let me paste it in)

    Reply
    • Carolyn says

      May 22, 2014 at 2:54 pm

      Send it to me on Facebook! 🙂

      Reply
  40. Mamakat says

    September 22, 2014 at 12:40 pm

    I 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 🙁

    Reply
  41. Barbara says

    November 7, 2014 at 9:42 am

    These 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.

    Reply
  42. Karen says

    September 26, 2017 at 1:29 pm

    Thank 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.

    Reply
    • Carolyn says

      September 26, 2017 at 1:57 pm

      Maple 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/

      Reply
  43. Roz Weitzman says

    November 3, 2017 at 6:22 am

    I made these today. Used butter instead of oil, added more maple extract and added 1/2 cup water to prevent dryness. They are fantastic!!!!!

    Reply
  44. Edith says

    November 25, 2018 at 8:08 pm

    5 stars
    I 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!

    Reply
    • Carolyn says

      November 25, 2018 at 10:38 pm

      So glad you like them!

      Reply
  45. Kelly Easterbrook says

    January 1, 2019 at 11:45 am

    5 stars
    I 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?

    Reply
  46. AILUY says

    June 25, 2019 at 2:18 pm

    5 stars
    love, Love, LOVE these. Made them a few times already. It is especially good recipe because it is dairy free. How can I make these for the chocoholics in the house, keeping them dairy free? I was thinking maybe adding some cacao powder? How much would I add? Thank you vary much

    Reply
    • Carolyn says

      June 25, 2019 at 4:35 pm

      I have several chocolate biscotti recipes, use those instead and use a different oil rather than butter.

      Reply
  47. Erica B says

    September 19, 2019 at 12:00 am

    *cough* “biscotti” is plural; “biscotto” is singular. *cough*
    Sorry, I am half Italian and yes, indeed, I am “that person.”
    😄 Nonetheless, they look delicious, Carolyn. I, too, have never met a biscotto I didn’t enjoy.

    Reply
    • Carolyn says

      September 19, 2019 at 6:58 am

      Yes, I know that actually. And in my video, a part that I deleted, I actually used biscotto. I clearly didn’t catch myself on the writing so I am going to edit that!

      Reply
  48. Terri says

    September 20, 2019 at 3:32 pm

    5 stars
    I made this this afternoon as a little pre-birthday treat to myself, and I’m SOOOO glad I did. I love biscotti, and I love this! I couldn’t wait for the glaze, I ate the two ends warm out of the oven. I really like so many of your recipes and look forward to trying even more! Thank you.

    Reply
    • Carolyn says

      September 20, 2019 at 5:13 pm

      Yay, glad you liked them!

      Reply
  49. Cindy Crawford says

    September 29, 2019 at 11:55 am

    These were OUTSTANDING! However I want to make again wondering if I could use Black Walnuts or will that change the fabulous flavor?????

    Reply
    • Carolyn says

      September 29, 2019 at 1:53 pm

      Honestly not sure, I haven’t tried them that way.

      Reply
  50. Katie says

    October 2, 2019 at 12:07 pm

    5 stars
    Oh my goodness, I NEED! These are so gorgeous & love that they are healthier too!

    Reply
  51. April says

    October 2, 2019 at 1:27 pm

    5 stars
    I never knew I needed these in my life, but I’m totally addicted now!

    Reply
  52. Natalie says

    October 2, 2019 at 2:23 pm

    5 stars
    The perfect dipping treat!! I love that these are low carb..that means I can eat more!! Love the flavors!

    Reply
  53. Emily says

    October 2, 2019 at 2:23 pm

    5 stars
    This keto-friendly biscotti is the best for dipping, especially in hot chocolate!

    Reply
  54. Mallory Lanz says

    October 2, 2019 at 2:37 pm

    5 stars
    Maple and Walnut are so good together. And I love finding low carb treats we can enjoy as a family. Thanks.

    Reply
  55. Kailene says

    October 16, 2019 at 3:59 pm

    I recently purchased monkfruit sweetener because some people in my life are sensitive to the aftertaste/cooling effect of Swerve that I was Previously using in my baking. I know you mentioned a few sweeteners that would not work for this recipe, but monkfruit was not one of them. Do you think it would yield the same results as swerve? Or should I go ahead and bake these up with some swerve for my own benefit? 😉

    Reply
    • Carolyn says

      October 16, 2019 at 5:43 pm

      What kind of “monk fruit sweetener”, is the question. Do you have Lakanto or something similar that is mixed with erythritol? If so, it should work.

      Reply
  56. Summer Shugart says

    November 7, 2019 at 12:40 pm

    5 stars
    Love these. I use pecans and have made this recipe with oil and with butter; both are great.
    Question: wouldn’t these dry out better if we sliced before we baked? Has anyone tried this method?

    Reply
    • Carolyn says

      November 7, 2019 at 12:44 pm

      They would shred and tear and you would not get nice slices at all. This is how conventional biscotti is done too… bake as a log and then slice and re-bake.

      Reply
  57. Marla says

    November 10, 2019 at 8:39 pm

    5 stars
    I followed this recipe exactly (or thought I did!) until I re-watched the video and realized I hadn’t left them in the oven after. I did bake them twice but pulled them out because they were starting to get burnt! I did however, make a cup of coffee (decaf for me since it’s after 5 pm) and ate the two littlest pieces! I am going to enjoy this in the morning too!

    Reply
  58. Aishah says

    April 25, 2020 at 2:32 pm

    I didn’t have any maple extract used 1 tbsp of low carb maple alternative.. they turned out yummy.. I could manage only 11 biscottis out of the batch.. thanks for sharing these amazing low carb recipes

    Reply
  59. Karen Blanchette says

    June 18, 2020 at 7:09 pm

    5 stars
    Yes, yes, yes! This is the real deal. I used to make biscotti to give away for X-mas. This is comparable to the biscotti I used to make pre-Keto. They are excellent with a cup of coffee in the morning when you don’t feel like cooking. I’m about to make my second batch and plan to never not have them on hand.

    Thank you!!!

    Reply
  60. lulud says

    July 7, 2020 at 8:09 pm

    This looks amazing, but would I be able to substitute the swerve for monkfruit sugar and still get similar results?

    Reply
    • Carolyn says

      July 7, 2020 at 8:51 pm

      What “monk fruit sweetener” do you mean? REAL monk fruit is a highly concentrated powder or liquid similar to stevia. But if you mean a blend, I need to know which one.

      Reply
  61. Lynn says

    September 20, 2020 at 9:48 am

    5 stars
    I swear my coffee smiles when I put one of these beauties on my plate.

    Reply
    • Carolyn says

      September 20, 2020 at 11:39 am

      I love that imagery!

      Reply
  62. Barbara T says

    October 15, 2020 at 12:50 pm

    I ordered the maple extract but wondered whether powdered swerve would work? Thanks for all your recipes.

    Reply
    • Carolyn says

      October 15, 2020 at 3:05 pm

      Powdered Swerve is fine but they don’t crisp up quite as well.

      Reply
  63. Lynn says

    October 30, 2020 at 2:29 pm

    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 🙂

    Reply
  64. Sue says

    May 26, 2014 at 7:54 am

    I 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.

    Reply
  65. Sue says

    May 26, 2014 at 7:58 am

    Well I found a print button but it prints the whole article (11 pages!), not just the recipe.

    Reply
  66. Mamakat says

    September 22, 2014 at 12:41 pm

    I tried copy and past would not do that either.

    Reply
  67. Carolyn says

    May 26, 2014 at 2:56 pm

    Yes, well it would. That’s the print button for your whole browser since this recipe is not formatted on Ziplist.

    Reply
  68. Kelly Easterbrook says

    January 1, 2019 at 11:47 am

    5 stars
    Your printer should have the option to print just the pages you need printed. That’s how I print them for our home printer.

    Reply

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