Keto pumpkin biscotti offers a delightful way to enjoy a classic fall treat without the added carbs. This recipe ensures a perfectly crisp texture and rich pumpkin spice flavor, making it an excellent accompaniment to your morning coffee or an afternoon snack. I remember the first time I tried to make a keto version of biscotti, the dough was too sticky, but adjusting the almond flour ratio and ensuring the pumpkin puree was well-drained made all the difference. This keto pumpkin biscotti recipe is for anyone seeking a healthier, yet equally satisfying, autumnal dessert. It’s a fantastic option for those following a ketogenic diet or simply looking to reduce their sugar intake, proving that delicious doesn’t have to mean carb-heavy.

⏱ Time: 60 min
👥 Servings: 12
📊 Level: Medium
🥗 10 ingredients
Keto Pumpkin Biscotti: Crispy & Carb-Friendly! Keto pumpkin biscotti: bake this perfectly spiced, crunchy treat for a guilt-free fall indulgence. Ideal for dipp

Keto Pumpkin Biscotti: Crispy & Carb-Friendly!

Keto pumpkin biscotti: bake this perfectly spiced, crunchy treat for a guilt-free fall indulgence. Ideal for dipping in your favorite hot beverage.
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Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings: 12
Course: Dessert
Cuisine: Italian
Calories: 140
Ingredients Method Notes

Ingredients
  

  • 2 cups almond flour
  • 1/3 cup erythritol sweetener
  • 1 1/2 tsp pumpkin pie spice
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup pumpkin puree
  • 1 large egg
  • 2 tbsp melted butter
  • 1/2 tsp vanilla extract
  • 3 tablespoons powdered sweetener

Method
 

  1. Preheat the oven to 3250F and line a large baking sheet with parchment or a silicone liner.
  2. In a large bowl, whisk together the almond flour, erythritol sweetener, pumpkin pie spice, baking powder, and salt. Stir in the pumpkin puree, egg, melted butter, and vanilla extract until the dough comes together.
  3. Turn the dough out onto the prepared baking sheet and pat into a low log about 4 by 10 inches. Bake about 25 minutes, until the log is just firm to the touch.
  4. Remove and let cool 15 minutes, then gently slice into 12 even slices using a serrated knife. Reheat the oven to 2500F.
  5. Place the slices back onto the baking sheet, cut-side down, and bake for 15 minutes. Flip each slice carefully and continue to bake for another 15 minutes. Turn off the oven and let them sit inside until cool. Keep your eye on them in case they brown too quickly. They will firm up as they cool.
  6. For the glaze, whisk together the powdered sweetener, vanilla extract and enough liquid (e.g., water or almond milk) to make the glaze of a drizzling consistency. Drizzle over cooled biscotti.

Notes

– Drain your pumpkin puree: If your pumpkin puree seems thin, place it in a fine-mesh sieve lined with cheesecloth and let it drain for 30 minutes to an hour. This prevents the dough from being too wet.
– Use a serrated knife: For clean, even slices, ensure you use a sharp serrated knife when cutting the biscotti log after the first bake. Slice gently to avoid crumbling.
– Low and slow second bake: The second bake at 250°F (120°C) is crucial for crispness. Don’t rush it; the low temperature slowly dries out the biscotti, giving them their characteristic crunch. Listen for a subtle ‘snap’ when you break one cooled piece.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Pro tips

  • Drain your pumpkin puree: If your pumpkin puree seems thin, place it in a fine-mesh sieve lined with cheesecloth and let it drain for 30 minutes to an hour. This prevents the dough from being too wet.
  • Use a serrated knife: For clean, even slices, ensure you use a sharp serrated knife when cutting the biscotti log after the first bake. Slice gently to avoid crumbling.
  • Low and slow second bake: The second bake at 250°F (120°C) is crucial for crispness. Don’t rush it; the low temperature slowly dries out the biscotti, giving them their characteristic crunch. Listen for a subtle ‘snap’ when you break one cooled piece.

This keto pumpkin biscotti recipe is a testament to how satisfying low-carb baking can be. Enjoy these wonderfully spiced, crunchy treats throughout the fall season and beyond!

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