Keto Pumpkin Biscotti Recipe
These Keto Pumpkin Biscotti are the perfect low-carb treat for fall! With a crispy texture and delicious pumpkin flavor, they’re ideal for dipping into coffee or enjoying as a snack. You won’t believe how easy they are to make, and they stay fresh for up to a week!
Ingredients
- Almond Flour – 2 cups
- Baking Powder – 1 tsp
- Pumpkin Puree – 1/2 cup
- Ground Cinnamon – 1 tsp
- Eggs – 2 large
- Erythritol or Monk Fruit Sweetener – 1/3 cup
- Vanilla Extract – 1 tsp
- Salt – 1/4 tsp
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, mix together almond flour, baking powder, cinnamon, and salt.
- In another bowl, whisk together eggs, pumpkin puree, sweetener, and vanilla extract.
- Combine the wet and dry ingredients until a thick dough forms.
- Shape the dough into a 12-inch long log on the prepared baking sheet.
- Bake for 25–30 minutes or until firm and golden.
- Let the dough cool for 10 minutes, then slice into 1/2-inch pieces.
- Return the slices to the baking sheet and bake for an additional 15–20 minutes.
- Cool completely on a rack.