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4-ingredient vegan almond flour biscotti that are grain-free, oil-free, low in sugar, and keto (with one ingredient swap). They are crisp, but not too hard, easy to make, and very versatile.***LOVE***

4-Ingredient Vegan Almond Flour Biscotti perched on top of a cup of espresso

Whether you have made biscotti multiple times or never, you must give my almond flour biscotti recipe a try.

It just may be the only biscotti recipe you’ll need from this point forward.

I mean it, it’s just that good. And easy, too. Simply mix 4 ingredients (plus water & optional salt) in one bowl.

The cookies are firm and crisp, as good biscotti should be, but not too hard. No one should have to sacrifice their teeth for great biscotti.

I also have THE TIP you need to cut perfect biscotti slices (without smooshing), which works for this and all other biscotti recipes.

Let’s do this!

As mentioned above, mix your 4 ingredients–blanched almond flour, sugar (I used coconut sugar, but use what you like), arrowroot or tapioca starch, and baking powder (plus salt; you can leave this out if you need to watch your sodium). Stir in 3 tablespoon of water, stir until blended, and then plop the dough in the center of a parchment paper-lined cookie sheet.

Almond Flour Biscotti dough in a mound on a baking sheet

Next, shape the dough into an even rectangle that is about 11 inches long, 2 and 1/2 inches wide, and just over 1/2-inch thick. It does not need to be perfect, but it’s worth pulling out a ruler so that it is close to the specified size and thickness.

Vegan Almond Flour Biscotti dough on a baking sheet, shaped into an 11-inch log

Bake the log in a preheated oven (350F) for 18 to 23 minutes until golden brown and the center of the dough log feels more or less set/firm.

Now, THE TIP!!!

Once the log is baked, remove from the oven to cool completely, and then…refrigerate it until it is cold!

You can even bake the log a day in advance and then complete the slicing and second bake the next day.

Chilling the log allows for perfect slices with a bare minimum of crumbs; the log will smoosh when sliced, nor fall apart. It’s so foolproof, you can cut the log extra thin for biscotti thins.

This chilling step is especially important if you decide to add extras to the dough, such as dried fruit and nuts, and it is the only way to go (imho) if choose to add chocolate chips or chunks. If you slice the log while the chocolate is warm or at post-bake room temperature, it will smear allover the place. While delicious, it is not pretty. Chilling solves all!

Once sliced, send the biscotti back to the oven, at a much lower temperature than the first bake.

The objective of the second bake is to dry out and crisp the biscotti, so low and slow is the way to go. For these, I baked the slices at 250F for 20 minutes, flipped the slices over, and baked for 20 minutes longer.

Finally, turn off the oven and leave the biscotti inside, door closed, until completely cooled. This allows them to finish drying to perfect crispness!

Your biscotti are ready!

4-Ingredient Vegan Almond Flour Biscotti spaced out on a wire cooling rack

As a coffee and tea lover, I am keen on the fact that these are perfect dunkers (no biscotti mush at the bottom of my mug).

Two 4-Ingredient Biscotti on a white plate with a cooling rack of more biscotti in the background

While these are perfection when made as plain as can be, somtimes–especially around the holidays–you may want plus-perfect. If such is the case, consider adding all kinds of different flavorings and stir-ins, such as:

Chocolate: About 1/2 cup. Any variety of chips or chunks. You could also melt chocolate and dunk or spread the cooled biscotti with chocolate.

Extracts & Zests: Add about 1 teaspoon. Vanilla, almond extract (only 1/2 teaspoon or less), citrus zest (e.g., lemon, lime, orange)

Nuts or Seeds: About 1/2 cup total. If the nut pieces are large, give them a rough chop before adding to the dough.

Chopped Dried Fruit & Coconut : About 1/2 cup total. Flaked coconut, cranberries, apricots, raisins, mango, you name it!

Booze: Replace 1 to 2 tablespoons of the water with liqueur or spirits.

Happy baking, everyone!

overhead shot of 4-Ingredient Almond Flour Biscotti on a colorful napkin

More Amazing Vegan & Gluten-Free Biscotti Recipe to Try:

  1. Almond Flour Biscotti {4 ingredients, oil-free, grain-free}
  2. 2-Ingredient Coconut Biscotti {grain-free, oil-free}
  3. 100% Oat Biscotti
  4. Chickpea Flour Biscotti {grain-free}
  5. Coconut Flour Biscotti {grain-free}
  6. Chickpea Flour Biscotti Thins {vegan, grain-free}
  7. Vegan Pumpkin Almond Flour Biscotti {keto option)


4-Ingredient Vegan Almond Flour Biscotti {Keto Option}

4-Ingredient Vegan Almond Flour Biscotti {Keto Option}

Yield: 22 biscotti
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

4-ingredient vegan almond flour biscotti that are grain-free, oil-free, low in sugar, and keto (with one ingredient swap). They are crisp, but not too hard, easy to make, and very versatile.***LOVE***


  • 1 and 3/4 cups (196 g) blanched almond flour
  • 1/4 cup coconut sugar (see notes for options)
  • 2 tablespoons arrowroot or tapioca starch
  • 1 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 3 tablespoons water


  1. Preheat oven to 350F. Line a large cookie sheet with parchment paper.
  2. In a large bowl, whisk together the almond flour, coconut sugar, arrowroot, baking powder and salt. Add the water, stirring until completely combined.
  3. Scrape dough into a mound in the center of the prepared cookie sheet. Shape dough into a log that measures roughly 11 inches long, 2 and 1/2 inches wide, and just over 1/2 an inch high.
  4. Bake in the preheated oven for 19 to 23 minutes or until light golden brown and the center is set & firm to the touch. Remove from oven, turn oven off, and cool completely on sheet,. Refrigerate frigerate at least 1 hour until cold. Using parchment paper, lift log onto a cutting board.
  5. Preheat oven to 250F. Slide log off of parchment paper and place paper back on cookie sheet.
  6. Using a sharp knife, cut log crosswise, on the diagonal, into 22 biscotti. Place slices cut side down on paper-lined cookie sheet.
  7. Bake biscotti for 20 minutes. Remove sheet and, using spatula, turn over biscotti. Return to oven and bake for 20 minutes longer. Turn oven off, keep door closed, and let biscotti remain in oven for 1-2 hours until cooled (this further dries them).


Storage: Store the cooled biscotti in an airtight container at (cool) room temperature for up to 1 week, the refrigerator for 3 weeks or the freezer for up to 6 months.

Sweetener: Feel free to use an equal amount of your favorite granular sweetener, including brown sugar or granular sugar alternative.

Keto Option: Replace the coconut sugar with an equal amount of keto brown sugar substitute (e.g., one made by Swerve, Truvia, or Sukrin Gold). Keto Macros--Carbs: 2.5 g, Sugars: 0.3 g, Calories: 53

Nutrition Information
Serving Size 1 biscotto
Amount Per Serving Calories 68Total Fat 4.8gSaturated Fat 0.3gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 48.6mgCarbohydrates 4.5gFiber 1gSugar 2.5gProtein 1.9g

Did you make this recipe?

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About Camilla

I'm Camilla, food writer, author, runner, and spin instructor. PowerHungry® is where I share my easy, minimalist, plant-based recipes, designed for living a healthy, delicious, empowered life.

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  1. Hi! So excited to make this recipe ???? I’d like to use honey instead of coconut sugar… what do you think? Would it be a one to one ratio? I’d like for them to only be mildly sweet. Hopefully it wouldn’t affect the consistency. I’d love to hear your thoughts! Thanks!

    1. Hi Jeanine,
      I think subbing honey will work. I would reduce the amount of honey slightly (compared to amount of coconut sugar). I would love to hear how it turns out!

  2. I was SO beyond impressed with your almond cake recipe, I tried making this, but in trying to make it healthier, I used allulose. I wanted to share my results before anyone tries it.

    It browned way too much and has a burnt flavor after only 22 minutes. I googled and see this happens, and I also read something that says allulose will prevent biscottti from getting crunchy!!! Sigh ….

    Note: the fail of my experiment is 100% on me! The dough tasted phenomenal before I baked it and I’ll try it again using sugar. I will try the cake with allulose to see how that goes.

    After the almond cake, I will continue to try many things on this site!

    1. Hi Beth,

      Worth trying! Brava to you. I have not baked with allulose–my guess is that it will work in some recipes but not others.

  3. Want to try! I’ve made a lot of biscotti, and my tip is to use a SERRATED knife when slicing the log ????

  4. Excellent! For those who wanted more flavor: the beauty of this recipe is you can add all kinds of flavors or add-ins! I have made this recipe at least a dozen ways, never the same twice with spices, dried fruits, seeds and extracts. Thank you @Camilla!

  5. Hi Camilla, I would like to give this biscotti recipe a try, however I do not have any tapioca or arrowroot, is it possible to replace these with regular cornstarch?


  6. I made these with an equal amount of maple syrup. Ended up adding tan extra tablespoon and a half of almond flour to thicken the dough. They came out great! Thank you!

    1. Hi Maria! I am so glad you gave the recipe a try. The biscotti could be darker for a number of reasons. First, the baking pan: if you can, use a light colored baking sheet whenever you bake cookies. Second, your oven may run hot (most ovens do). It will make a more noticeable difference with small items, like cookies. You can get a cheap oven thermometer to check your oven temp and then adjust down accordingly. Cheers!