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Almond Coconut Flour Biscotti {vegan, grain-free}

Crunchy, not-too-sweet, dunk-able, almond coconut flour biscotti (made with coconut flour & almond flour). They are vegan, grain-free, gluten-free, and delicious!

close-up of almond coconut flour biscotti in a white mug with a lemon in the background

Good morning and happy Monday, everyone! I’m up and going with some significant assistance from my morning brew and a giant bowl oatmeal. I managed to get in some speedwork drills on the treadmill before the sun was up, but honestly, it could have been a dream (I think some–husband included–might say nightmare). I’ll know the answer when the coffee and oats finish revving my engine.

The reason for my morning haze is that I stayed up far too late last night. I wish I could report that it was spent on something fun, but, in my book, it is just as good, perhaps even better: I finished filing a heap of papers that has been tormenting me from a neglected corner of my office.

Yes, living large my friends! I am, in fact, thrilled, because I have had this task on my to-do list too many times to count and now  it is DONE. Isn’t that the best feeling? On a Monday morning, no less. It was so worth losing some shut-eye.

Bake a Batch Of Grain-free Vegan Biscotti 

But now, it’s time for a healthy treat. Namely, the recipe for a grain-free, coconut flour biscotti I promised to a reader several weeks ago. It took some trial and error (no, errors), but it was worth it.

four almond coconut flour biscotti upright in a white coffee cup

The reader is Marina, who wondered if my Chickpea Flour Biscotti Thins could be made with coconut flour. Alas, they cannot, but I pledged to share a recipe that could be made with coconut flour. Here you go, Marina!

Coconut flour is a delicious ingredient, but oy vey, is it ever persnickety! It needs a lot of added structure (e.g., eggs and/or other proteins, starches, or vegan egg substitutes) to make it “work” in baked goods. I am still on a quest to make an all-coconut flour biscotti, but for now, I offer these crave-worthy biscotti, made with a combination of coconut flour & almond flour.

They are everything biscotti should be –crunchy, dunkable, not too sweet and not too hard–with the bonus of being easier (and faster) to make than traditional biscotti (i.e., you can make them before you are fully awake or while trying to stay awake; I tend to bake in one of these two states of being :))

a biscotto with sliced almonds on top

No Mixer Required

No need to pull out an electric mixer or food processor; just two bowls (one for wet, one for dry) a whisk and a spoon to combine everything in about 3 minutes. After shaping and baking the dough in a log, simply slice and bake again; the second bake does not take as long as grain biscotti as the almond flour and coconut flour become crisp quickly.

You’ve probably noticed that these biscotti do not rise quite as high as grain flour biscotti, but they make up in flavor & texture what they lack in height.

How about one last piece of great news to encourage you to make a batch, pronto : these biscotti are packed with great-for-you ingredients and minimal (natural) sugar, qualifying them as breakfast and snack fare, as well as dessert. Hurrah!

Happy baking and eating, everyone!

  1. 4-Ingredient Vegan Almond Flour Biscotti {Keto Option}
  2. Vegan Pumpkin Almond Flour Biscotti {keto option)
  3. Healthy 2-Ingredient Coconut Biscotti {Vegan, Keto Option}
  4. Chocolate Chickpea Flour Muffins {vegan, grain-free}
  5. 3-Ingredient Almond Flour Cookies {Vegan, Oil-Free, Keto Option}
  6. Vegan Gluten-Free Protein Biscotti
Yield: 20 biscotti

Almond Coconut Flour Biscotti {vegan, grain-free}

Almond Coconut Flour Biscotti {vegan, grain-free}

Delicious, crunchy, healthy biscotti made with almond flour and coconut flour instead of grains! The recipe is naturally paleo and can be made vegan, too, by subbing flax or chia eggs for the eggs.

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes


  • 2 tablespoons flaxseed meal or ground chia seeds
  • 1/3 cup water
  • 1 and 1/3 cups almond flour
  • 1/4 cup coconut flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 3 tablespoons avocado oil (or oil of choice)
  • 3 tablespoons maple syrup
  • 2 teaspoons finely grated lemon zest
  • 1 teaspoon vanilla extract
  • Optional: 1/2 cup sliced almonds


  1. Preheat the oven to 325F. Line a large baking sheet with parchment paper.
  2. In a medium bowl, combine the flaxseed meal and water. Let stand 5 minutes to thicken.
  3. In a large bowl, whisk together the almond flour, coconut flour, baking soda, and salt.
  4. Add the oil, maple syrup, lemon zest, and vanilla to the flaxseed mixture; whisk until blended.
  5. Add the flax mixture to the flour mixture, stirring until completely combined. Add the almonds, if using.
  6. Scoop the dough onto the prepared sheet and shape into an even, rectangular log that is about 3 inches wide, 12-13 inches long and 3/4-inch high.
  7. Bake in the preheated oven for 20 to 25 minutes until golden brown and set at the center. Place sheet pan on a cooling rack and let cool for at least 30 minutes (see notes for optimal cutting).
  8. Use parchment liner to lift log to a cutting boar. Cut crosswise into 3/4-inch wide slices. Return parchment to baking sheet and arrange slices, cut side up, on sheet pan. Return to oven and bake 10 minutes; turn over and bake 5 to 10 minutes longer until cut sides are golden. Turn off oven and cool completely in oven.


Storage: Store the completely cooled biscotti in an airtight container at room temperature for 3 days, the refrigerator for 2 weeks or the freezer for up to 6 months.

Use Real Eggs if Not Vegan: If you do not need the recipe to be vegan, use 2 large eggs in place of the vegan eggs in step 1.

Flavor Change-Up: Nix the vanilla and add any other flavors you like (e.g., almond extract,  other citrus zests, etc.). and add up to 1/2 cup of your favorite mix-ins (e.g., mini chocolate chips, seeds, chopped nuts, etc).

Nutrition Information

Serving Size

1 biscotto

Amount Per Serving Calories 74Total Fat 5.3gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 102mgCarbohydrates 5gFiber 1.3gSugar 3gProtein 2g

Did you make this recipe?

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Wednesday 30th of March 2022

A HUGE thank you for all you do to create and make these recipes available online. Having this resource has taken the stress out of “breaking bread” with friends and family with various food intolerances.

We just celebrated my DIL’s birthday with a box of delicious cookies made from PowerHungry: these biscotti (so good!), your chocolate sunflower seed cookies (unbelievable!), and your gingerbread almond flour cookies (delish!).


Wednesday 30th of March 2022

Oh Julie, I am SO happy to read this!!! (BTW, what an amazing MIL you are 😍). I cannot tell you how much your comment means to me. Thank you, friend! ❤️❤️❤️


Thursday 3rd of September 2020

These are very good! I too am lower carb so subbed granular Allulose -but added 3 TBSP of almond milk (to replace the 3 tbsp of liquid from the honey). As you suggested, stuck in the fridge for 40-minutes. It cut right through, without any crumbles. :) I made these into larger Biscotti. After slicking and before going back into the oven, I snuck an end piece and they are so delicious. The coconut flour really helps the almond flour not be so grainy. :) Thanks for a great recipe!


Friday 4th of September 2020

So glad that these worked out for you, Gary!

Robin Comfort

Tuesday 16th of June 2020

I made these biscotti last night. I added about 1/2 cup toasted coconut with the almonds. They are quite good. I let the loaf cool completely before I cut it. I had no problem with crumbling. Definitely a keeper.


Monday 29th of June 2020

So happy to hear thy worked for you, Robin! Cooling completely is definitely the key to limit crumbling :)


Saturday 16th of November 2019

Thank you for creating this recipe! The flavor turned out great, however, they are falling apart.. I had a hard time cutting them w/o them breaking up. I know these “flours” are so finicky. Any idea how I can prevent them from crumbling? Thank you!


Monday 18th of November 2019

Hi Heather, Sorry to hear about the crumbling! I do have a trick. I mention it in a much later post (vegan almond flour biscotti)--it works for all biscotti! After the first bake, cool the log completely (go ahead and turn off the oven). CHILL the cooled log for at least an hour until cold (or place in the freezer for about 30 minutes). The log should hold together well when you slice it (no crumbles :))

Anne Bunger

Wednesday 9th of October 2019

How can I make this recipe keto? I want to eliminate the syrup.....please and thanks!


Friday 11th of October 2019

Hi Anne, There are a number of keto-friendly liquid sweeteners on the market you could use in place of the honey.

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