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.
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.
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!!!
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
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!
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.
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.
Mallory Lanz says
Maple and Walnut are so good together. And I love finding low carb treats we can enjoy as a family. Thanks.
Emily says
This keto-friendly biscotti is the best for dipping, especially in hot chocolate!
Natalie says
The perfect dipping treat!! I love that these are low carb..that means I can eat more!! Love the flavors!
April says
I never knew I needed these in my life, but I’m totally addicted now!
Katie says
Oh my goodness, I NEED! These are so gorgeous & love that they are healthier too!
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.
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!
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!
Roberta says
Right… but, honestly… who can have just ONE when they’re so delicious withouth harm our health if enjoying a second one ;-)? And even in Italy, for titling a recipe it’s often use the plural (Lasagne, Gnocchi, Cantuccini… cookbooks report the recipes like these, not in singular, and so do the menu at the restaurant -curious that instead American often say “Lasagna”referring more to the type of preparation as category)
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.
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?
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!
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!!!!!
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/
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.