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:
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.
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.