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4-Ingredient Vegan Almond Flour Biscotti {Keto Option}

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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)

 

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4-Ingredient Vegan Almond Flour Biscotti {Keto Option}


  • Author: Camilla
  • Prep Time: 10 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 10 mins
  • Yield: 22 biscotti 1x

Description

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***


Ingredients

Scale

Instructions

  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).

Notes

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

  • Category: Cookies, Dessert

Nutrition

  • Serving Size: 1 biscotto
  • Calories: 68
  • Sugar: 2.5 g
  • Sodium: 48.6
  • Fat: 4.8 g
  • Saturated Fat: 0.3 g
  • Carbohydrates: 4.5 g
  • Fiber: 1 g
  • Protein: 1.9 g
  • Cholesterol: 0 mg
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Recipe rating

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Sibby

Monday 5th of April 2021

Wow! I rarely find recipes that truly work and are delicious. I was skeptical at first but I'm so very glad I gave this a try! I eat a whole food plant based diet with no oil whatsoever and I've always craved something crispy like this, so it was a real luck that I stumbled upon this recipe. It's my partner's and my favorite snack right now. We cannot get enough. I usually do 2 or 3 times the recipe so it lasts us 3 or 4 days. Thanks so much!

Joanne Humphrey

Thursday 4th of March 2021

They didn't rise at all and I made them twice. Very bland without additions such as apricots and nuts. Very grainy when I tried 1 cup almond flour and the rest almond meal

Ann

Wednesday 24th of February 2021

Can I use cornstarch instead of arrowroot?

DANA

Wednesday 23rd of December 2020

I would rate this at 50 stars!

So incredibly easy, and a great find. I'm always on the prowl for gluten-free and sugar-free baking recipes to make treats for my dietically-challenged friends/loved ones.

So I added orange essence and a couple drops of vanilla, then after they were finished, drizzled with sugar-free, vegan chocolate.

Fabulous! But not sure there'll be enough of this batch to give away, so am already scamming the next batch.

Blessings to you for sharing your work with us.

Camilla

Sunday 27th of December 2020

Oh my goodness, Dana, you are so kind! I love the sound of your inspired flavor combos :)

Thank you for the review, it is a gift in itself :)

Audrey

Sunday 9th of August 2020

These were amazing! I used brown sugar instead of coconut and glutinous rice flour instead of tapioca starch. I had to add a touch more water, but they came out great, if a little on the dense side. I added 1/4 c chopped almonds and 2 T spiced rum. Just a note- if you're using alc that's already sweet, definitely reduce the sugar level! Will definitely be making these again :)

Camilla

Wednesday 12th of August 2020

Wonderful, Audrey!!!

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