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
Ingredients
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
Glaze:
- ¼ cup powdered Swerve Sweetener
- 1 ½ tablespoon water
- ½ teaspoon maple extract
Instructions
- 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.
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 🙁
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! 🙂
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!
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?
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)
Carla says
Where do you find Walnut Oil? I have everything else and I want to make this ASAP. 🙂
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!
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
kita says
I just spent the weekend with some Canadian friends. I will have to show this to them! This biscotti looks drool worthy.
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.
Catherine says
These look great. Perfect for breakfast on the go.
Catherine
(Click here to enter my anthropologie kitchen tools giveaway.)
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
rebecca Stanford says
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
Aileen_A says
You could chug maple from the bottle? I would probably pass out from too much sweetness 🙂
Stephanie says
These look delicious, Carolyn! I really love that maple glaze!
Sylvie @ Gourmande in the Kitchen says
Doesn't look like I'm Canadian I only got two!
healthyfoodie says
These look beautiful, and the flavor combination sounds elegant and subtle 🙂
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 🙂
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 🙂
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 🙂
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.