Keto Pumpkin Biscotti

When the weather starts cooling down and the leaves begin to turn, there’s nothing better than a warm, comforting fall treat. If you’re a fan of crispy, crunchy biscotti but want to keep it keto-friendly, you’ve come to the right place. This Keto Pumpkin Biscotti recipe is the perfect combination of cozy autumn flavors with a satisfying crunch that pairs perfectly with a hot beverage, all while staying low-carb. These biscotti are sweetened with natural sweeteners and flavored with the warmth of pumpkin, cinnamon, and vanilla.

Unlike traditional biscotti, which can be packed with sugar and refined carbs, these are made with almond flour, a great low-carb alternative to regular flour. They are crispy, slightly sweet, and full of flavor – everything you need to enjoy a guilt-free treat. Whether you’re snacking with a cup of coffee, tea, or even sharing with friends and family, this keto version of a classic Italian cookie is sure to please.

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Why You’ll Love Keto Pumpkin Biscotti

• Low-Carb & Keto-Friendly: With only a fraction of the carbs in traditional biscotti, these are perfect for anyone following a keto or low-carb diet.
• Rich Pumpkin Flavor: Perfect for the fall season, the addition of pumpkin gives these biscotti a warm, cozy flavor that pairs beautifully with cinnamon and nutmeg.
• Crunchy Texture: Just like a good biscotti should, these have the right amount of crunch. They’ll hold up to dipping in coffee or tea without falling apart.
• Naturally Sweetened: No refined sugars here – just the natural sweetness of your favorite keto sweetener, making these treats guilt-free.
• Easy to Make: Simple ingredients and easy steps make this recipe a breeze to prepare. In no time, you’ll have a batch of delicious biscotti ready to enjoy.

My Personal Experience

I’ve always loved the crispy texture of biscotti, but finding a keto-friendly version that actually tastes great was a bit of a challenge. That is, until I tried making these Keto Pumpkin Biscotti. Honestly, I was blown away by how they turned out! They have the perfect balance of crunch and flavor, and the pumpkin gives them that cozy, fall vibe.

The best part? They’re super easy to make! I always make a big batch and store them so I can enjoy them throughout the week. Whether I’m having them for breakfast with my coffee or as an afternoon snack, they never disappoint. I also love how customizable this recipe is – I can add in some chocolate chips, or even a handful of nuts if I’m feeling adventurous!

Required Equipment

• Baking Sheet: A sturdy baking sheet is essential for baking these biscotti evenly. I always line mine with parchment paper to prevent any sticking and ensure an easy cleanup. Trust me, it’s worth it!
• Mixing Bowls: You’ll need two bowls – one for dry ingredients and another for wet ingredients. Using separate bowls makes it much easier to mix everything properly, and it helps to ensure no lumps in your dough.
• Stand Mixer or Hand Mixer: While a stand mixer is my go-to for this recipe, you can definitely use a hand mixer if you don’t have one. The mixer makes it easier to incorporate all the ingredients quickly and evenly, saving time and effort.
• Cooling Rack: After baking, you’ll need to let the biscotti cool completely. A cooling rack is perfect for allowing air to circulate around the biscotti, ensuring they don’t get soggy on the bottom.
• Sharp Knife: You’ll need a sharp knife to cut your biscotti into slices. Make sure to use a serrated knife for clean, even cuts – this will help prevent the biscotti from crumbling.

Ingredients & Substitutions

• Almond Flour (2 cups): This is the base of your biscotti dough and what makes it keto-friendly. It’s low in carbs and adds a slight nuttiness to the flavor. You can’t substitute this with regular flour if you want to keep it keto.
• Baking Powder (1 teaspoon): This helps give the biscotti a light, airy texture. If you prefer, you can use baking soda in place of baking powder, but the results may vary slightly.
• Pumpkin Puree (1/2 cup): The star of the recipe! Pumpkin adds moisture and flavor to the biscotti. Be sure to use pure pumpkin puree, not pumpkin pie filling, as the latter contains added sugars.
• Ground Cinnamon (1 teaspoon): Adds warmth and spice. You can also add a pinch of nutmeg or pumpkin pie spice if you want to enhance the fall flavor.
• Eggs (2 large): These provide structure to the biscotti. There are no perfect egg substitutes in this recipe, as they contribute to both the texture and flavor.
• Erythritol or Monk Fruit Sweetener (1/3 cup): A keto-friendly sweetener that doesn’t spike your blood sugar. Feel free to adjust the sweetness to your preference.
• Vanilla Extract (1 teaspoon): Enhances the flavor of the pumpkin and spices. If you want a more intense vanilla flavor, you can add a little more.
• Salt (1/4 teaspoon): Balances the sweetness and brings out the flavors of the other ingredients.

How to Make Keto Pumpkin Biscotti

1. Preheat your oven: Set your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
2. Prepare your dry ingredients: In a large mixing bowl, combine the almond flour, baking powder, cinnamon, and salt. Mix well to ensure everything is evenly distributed.
3. Prepare the wet ingredients: In a separate bowl, whisk together the eggs, pumpkin puree, sweetener, and vanilla extract until smooth. The wet mixture should have a creamy consistency.
4. Combine the wet and dry ingredients: Slowly add the wet ingredients into the dry ingredients. Mix until you form a thick dough. Don’t worry if it’s a little sticky.
5. Shape the dough: Transfer the dough to the prepared baking sheet. Shape it into a log about 12 inches long and 3 inches wide. Use a spatula to smooth the top and sides of the dough.
6. Bake the first time: Place the baking sheet in the oven and bake for 25–30 minutes, or until the dough is golden brown and firm to the touch.
7. Slice the biscotti: Let the baked dough cool for 10 minutes, then slice it into 1/2-inch thick pieces using a serrated knife. Arrange the slices on their sides back on the baking sheet.
8. Bake a second time: Return the biscotti to the oven and bake for another 15–20 minutes, until they’re crisp and golden. Keep an eye on them to make sure they don’t burn.
9. Cool completely: Once done, remove the biscotti from the oven and place them on a cooling rack. Let them cool completely before enjoying.

Tips for This Recipe

• Make sure to let the dough cool slightly before slicing. If it’s too hot, it might fall apart.
• If you want extra flavor, add a few tablespoons of chopped nuts, like pecans or walnuts, to the dough before baking.
• Keep an eye on the biscotti during the second bake to ensure they don’t get too dark.

Optional Additions

• Chopped Nuts: Add some texture to your biscotti by stirring in chopped nuts like almonds, pecans, or walnuts.
• Chocolate Chips: A handful of sugar-free chocolate chips would make a delicious addition if you want a sweet treat with a chocolatey twist.
• Coconut Flakes: For a tropical touch, sprinkle some unsweetened shredded coconut on top of the dough before baking.

Serving Ideas

• Coffee Companion: These biscotti are perfect for dipping in a hot cup of coffee or tea. The crunchy texture softens beautifully when dipped.
• Giftable Treats: These biscotti make great gifts for the holidays or as a special snack for friends and family.
• Pair with Whipped Cream: For a special treat, serve your biscotti with a dollop of whipped cream on the side.

Storage Recommendation

Store your Keto Pumpkin Biscotti in an airtight container at room temperature for up to 1 week. They’ll stay crispy and delicious. If you want to keep them longer, you can freeze them for up to 3 months. Just let them cool completely before freezing. To reheat, place the biscotti in the oven at 300°F (150°C) for 5–10 minutes.

Frequently Asked Questions

Can I use regular flour instead of almond flour? No, this recipe is specifically designed to be low-carb with almond flour. Using regular flour would increase the carb count and make the recipe non-keto.

Can I make these biscotti without eggs? Eggs are crucial in this recipe for both structure and flavor. I would not recommend substituting them, as they play an important role in the texture.

Can I add a frosting to these biscotti? Yes! A drizzle of sugar-free icing or dark chocolate would add an extra touch of sweetness.

Nutritional Breakdown (Per Serving)

• Calories: 120
• Total Carbs: 4g
• Net Carbs: 2g
• Fat: 10g
• Protein: 4g
• Fiber: 2g

I’m so excited to hear how this recipe turned out for you! 😊 Don’t forget to follow us on Instagram and Facebook for daily keto inspiration, tasty recipes, and all the support you need to crush your goals. Want to make your keto journey easier? Get a meal plan tailored to your unique needs and preferences, designed to keep you on track effortlessly. Start your personalized plan now!