Irresistible Sugar Free Almond Biscotti Recipe with 7 Simple Ingredients

There’s something magical about the crisp crunch of biscotti paired with a steaming cup of coffee—especially when it’s sugar-free and guilt-free! My sugar free almond biscotti recipe came to life after one too many mornings craving that perfect dunkable treat without the sugar crash. I’ll never forget the first batch I made: golden, nutty, and just sweet enough to satisfy, thanks to a clever swap with erythritol. Now, these biscotti are my go-to for lazy Sunday breakfasts or gifting to friends who think “sugar-free” means “flavor-free.” Trust me, one bite and you’ll be hooked!

Why You’ll Love This Sugar Free Almond Biscotti

This isn’t just any biscotti recipe—it’s the crunchy, coffee-dunking dream you’ve been waiting for! Here’s why it’s special:

• Crispy perfection: That satisfying snap when you bite into one? Absolute biscotti bliss.
• No sugar crash: Sweetened with erythritol, so you get all the flavor without the guilt.
• Super simple: Just 7 basic ingredients and one bowl – my kind of baking!
• Almond magic: Nutty flavor in every bite thanks to almond flour AND chopped almonds.
• Breakfast-approved: Your morning coffee just found its perfect match.

Ingredients for Sugar Free Almond Biscotti

Gather these simple ingredients – I promise you probably have most of them already! The magic happens with:

• 2 cups almond flour – Not almond meal! Look for fine, blanched almond flour for the best texture
• 1/2 cup erythritol – My favorite sugar alternative that measures cup-for-cup like regular sugar
• 1 tsp baking powder – Just enough lift without making them cakey
• 1/4 tsp salt – Don’t skip this! It balances all the flavors
• 2 large eggs – About 50g each out of shell, at room temperature
• 1 tsp vanilla extract – The good stuff makes all the difference
• 1/2 cup chopped almonds – I like mine roughly chopped so you get nice crunchy bits

Ingredient Notes & Substitutions

Almond flour gives these biscotti their signature texture while keeping them low-carb. Erythritol works perfectly here because it doesn’t get sticky like some other sweeteners. If you prefer, monk fruit sweetener blends work great too – just use the same amount. For nut allergies, sunflower seeds make a surprisingly good almond substitute!

How to Make Sugar Free Almond Biscotti

Ready to make the easiest, crunchiest biscotti of your life? Here’s exactly how I do it – with all the little tricks I’ve learned after dozens of batches!

1. Heat things up: First, preheat that oven to 350°F (175°C). Trust me, starting with a properly hot oven makes all the difference for that perfect golden color. Line your baking sheet with parchment – no sticking allowed!
2. Mix the dry team: In your favorite mixing bowl, whisk together the almond flour, erythritol, baking powder and salt. I like to sift the almond flour first if it’s at all clumpy.
3. Bring in the wet squad: Crack in those eggs and splash in the vanilla. Stir just until the dough comes together – it’ll seem sticky at first but keep going! Fold in those chopped almonds last.
4. Shape your log: Turn the dough onto your prepared baking sheet and shape it into a neat log about 12 inches long. Pro tip: Wet your hands to prevent sticking!
5. First bake: Slide it into the oven for 25 minutes until golden. Here’s the crucial part – let it cool for 10 minutes. Don’t rush this or your slices will crumble!
6. Slice and bake again: Using a sharp serrated knife, cut diagonally into 1/2-inch slices. Lay them cut-side down and bake for another 10 minutes for that signature biscotti crunch.

Tips for Perfect Sugar Free Almond Biscotti

The dough should be slightly sticky but hold its shape – if too wet, add a tablespoon more almond flour. Watch the second bake closely – they go from perfect to overdone fast! And whatever you do, don’t skip the cooling step before slicing.

Storing and Serving Sugar Free Almond Biscotti

These biscotti stay crisp and delicious for up to a week when stored in an airtight container – if they last that long! For extra crunch, pop them back in a 300°F oven for 5 minutes before serving. They’re absolute heaven dipped in hot coffee or tea, turning breakfast into a little moment of joy. I always keep a jar on my counter for impromptu guests – nobody ever guesses they’re sugar-free!

Nutritional Information for Sugar Free Almond Biscotti

Here’s the best part – you can enjoy these crunchy treats without guilt! *Nutrition facts are estimates per biscotti:*

• 120 calories
• 0g sugar (yes, really!)
• 4g net carbs
• 5g protein
• 10g healthy fats from almonds

Remember, exact numbers may vary slightly based on your specific ingredients. But one thing’s certain – these are way friendlier to your blood sugar than traditional biscotti!

Frequently Asked Questions

Can I use regular flour instead of almond flour?
Oh honey, I wish! Almond flour is the star here – it gives that perfect crumbly texture and keeps these biscotti low-carb. Regular flour would make them dense and cakey, totally missing that classic biscotti snap.

How long do these sugar free biscotti stay fresh?
They’ll keep their crunch for about a week in an airtight container. But let’s be real – mine never last that long! If they soften, just pop them in a 300°F oven for 5 minutes to crisp back up.

Can I use a different sweetener?
Absolutely! Monk fruit sweetener works great too. Just avoid liquid sweeteners – they’ll throw off the texture. And whatever you use, make sure it measures cup-for-cup like sugar.

Why do you bake them twice?
That second bake is what gives biscotti their signature crunch! The first bake sets the shape, then slicing and baking again dries them out perfectly for dunking without falling apart in your coffee.

Final Thoughts

There you have it – my foolproof recipe for sugar free almond biscotti that’ll make you forget they’re good for you! Give them a try and let me know how yours turn out. Happy dunking! Find more sugar-free inspiration.

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