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
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
- 1/4 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
- 1/4 cup powdered Swerve Sweetener
- 1 1/2 tbsp water
- 1/2 tsp maple extract
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Preheat the oven to 325F and line a baking sheet with parchment paper.
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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.
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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.
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With a large sharp knife, gently slice the log into 15 even slices (try to cut straight down rather than sawing back and forth).
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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.
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For the glaze, whisk together the sweetener with the water and maple extract. Drizzle over the cooled biscotti and let set 30 minutes.
Blog New Black says
I 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
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.
Grace says
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.
Brian says
You know, I still haven't made biscotti!!! What's wrong with me? I need to get on this right away!
alpana says
Amazing……love the use of maple extract.Thanks for sharing.
The_Mom_Chef says
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.
Shaina says
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.
Kelly says
Oh I love these, they look so delicious! 🙂
turmericnspice says
looks amazing
KatrinasKitchen says
Mmmmmmm 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
Thanks for sharing but yet, another use for Almond Flour 🙂
Love biscotti, and can't wait to try the recipe!
Liz says
Perfect biscotti…I think they should always have a drizzle of icing 🙂 Mmmmmmm….
naomi says
I love biscotti, so I'm absolutely loving this maple one of yours.
Choc Chip Uru says
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
claire says
This is beautiful!! And I LOVE LOVE that it's gluten free!
torviewtornoto says
delicious looking biscotti and presentation
food_dreamer says
Thanks. Looks like you've got a great website there.
Carolyn
Blog: All Day I Dream About Food
URL: https://alldayidreamaboutfood.com
Wendy says
Looks wonderful! I was stopping by because I saw you were going to be at Camp Blogaway too!
Georgia says
These biscotti look amazing, Carolyn! So tasty and golden brown, and I love that they're gluten free. Thanks for sharing!
Jeanette says
Yum Carolyn – these look so pretty. Love the addition of walnut oil combined with maple flavor.
Maureen says
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.
The Harried Cook says
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 🙂
lisamichele says
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 🙂
Dr. Mike Tremba says
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 🙂
healthyfoodie says
These look beautiful, and the flavor combination sounds elegant and subtle 🙂
Sylvie @ Gourmande in the Kitchen says
Doesn't look like I'm Canadian I only got two!
Stephanie says
These look delicious, Carolyn! I really love that maple glaze!
Aileen_A says
You could chug maple from the bottle? I would probably pass out from too much sweetness 🙂
Terra says
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
Catherine says
These look great. Perfect for breakfast on the go.
Catherine
(Click here to enter my anthropologie kitchen tools giveaway.)
geokatgirl says
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.
kita says
I just spent the weekend with some Canadian friends. I will have to show this to them! This biscotti looks drool worthy.
food_dreamer says
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
EA-The Spicy RD says
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!
Carla says
Where do you find Walnut Oil? I have everything else and I want to make this ASAP. 🙂
Serena says
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)
Nancy Musser says
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?
Jamie C says
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!
Michele says
Just 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
Send it to me on Facebook! 🙂
Mamakat says
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 🙁
Barbara says
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.
Karen says
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.
Carolyn says
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/
Roz Weitzman says
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!!!!!
Edith says
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!
Carolyn says
So glad you like them!
Kelly Easterbrook says
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?
AILUY says
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
Carolyn says
I have several chocolate biscotti recipes, use those instead and use a different oil rather than butter.
Erica B says
*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.
Carolyn says
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!
Terri says
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.
Carolyn says
Yay, glad you liked them!
Cindy Crawford says
These were OUTSTANDING! However I want to make again wondering if I could use Black Walnuts or will that change the fabulous flavor?????
Carolyn says
Honestly not sure, I haven’t tried them that way.
Katie says
Oh my goodness, I NEED! These are so gorgeous & love that they are healthier too!
April says
I never knew I needed these in my life, but I’m totally addicted now!
Natalie says
The perfect dipping treat!! I love that these are low carb..that means I can eat more!! Love the flavors!
Emily says
This keto-friendly biscotti is the best for dipping, especially in hot chocolate!
Mallory Lanz says
Maple and Walnut are so good together. And I love finding low carb treats we can enjoy as a family. Thanks.
Kailene says
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? 😉
Carolyn says
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.
Summer Shugart says
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?
Carolyn says
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.
Marla says
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!
Aishah says
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
Karen Blanchette says
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!!!
lulud says
This looks amazing, but would I be able to substitute the swerve for monkfruit sugar and still get similar results?
Carolyn says
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.
Sue says
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.
Sue says
Well I found a print button but it prints the whole article (11 pages!), not just the recipe.
Mamakat says
I tried copy and past would not do that either.
Carolyn says
Yes, well it would. That’s the print button for your whole browser since this recipe is not formatted on Ziplist.
Kelly Easterbrook says
Your printer should have the option to print just the pages you need printed. That’s how I print them for our home printer.