Keto Classic Almond Cantuccini

Indulge in the crispy, nutty delight of Keto Classic Almond Cantuccini—an irresistible low-carb twist on the traditional Italian biscotti. Crafted with wholesome almond flour, erythritol sweetener, and loaded with crunchy whole almonds, this keto-friendly treat is perfect for coffee lovers and snack enthusiasts alike. Featuring simple pantry staples and a hint of aromatic vanilla and almond extract, these cantuccini deliver authentic flavor without the guilt. With just 15 minutes of prep time and a double-bake technique for the perfect crunch, this recipe yields 24 golden slices of pure bliss. Whether enjoyed as a midday snack or paired with your favorite hot beverage, these gluten-free and sugar-free cookies are sure to become your go-to indulgence.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 24

Ingredients

• 200 grams Almond flour
• 100 grams Erythritol sweetener
• 1 teaspoon Baking powder
• 0.25 teaspoon Salt
• 2 units Large eggs
• 50 grams Unsalted butter, melted
• 1 teaspoon Vanilla extract
• 0.5 teaspoon Almond extract
• 120 grams Whole almonds

Directions

Step 1

Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.

Step 2

In a large mixing bowl, combine almond flour, erythritol, baking powder, and salt. Stir until blended.

Step 3

In a separate bowl, whisk together the eggs, melted butter, vanilla extract, and almond extract until smooth.

Step 4

Pour the wet ingredients into the dry ingredients and mix until a dough begins to form. It will be slightly sticky.

Step 5

Fold in the whole almonds using a spatula or your hands until they are evenly distributed throughout the dough.

Step 6

Transfer the dough onto the prepared baking sheet. Shape it into a flat log about 30 cm (12 inches) long and 8 cm (3 inches) wide.

Step 7

Bake for 20-25 minutes, or until firm to the touch and lightly golden.

Step 8

Remove from the oven and allow the log to cool for about 10 minutes. This prevents crumbling when slicing.

Step 9

Reduce the oven temperature to 160°C (320°F).

Step 10

Carefully transfer the log to a cutting board and use a sharp serrated knife to slice it diagonally into 1 cm (0.5 inch) thick slices.

Step 11

Lay the slices flat on the baking sheet and return them to the oven to bake for an additional 14-16 minutes, flipping them halfway through baking for even crispness.

Step 12

Once the cantuccini are golden and crisp, remove them from the oven and let them cool completely on a wire rack.

Step 13

Store in an airtight container for up to one week. Enjoy your keto-friendly classic almond cantuccini with a nice cup of coffee!

Nutrition Facts

Serving size	(582.4g)

Amount per serving	% Daily Value*
Calories	2360.6

Total Fat 210.6g	0%
Saturated Fat 40.5g	0%
Polyunsaturated Fat g
Cholesterol 481.2mg	0%
Sodium 1184.4mg	0%
Total Carbohydrate 173.8g	0%
Dietary Fiber 36.4g	0%
Total Sugars 12.9g
Protein 80.6g	0%

Vitamin D 80IU	0%
Calcium 821.4mg	0%
Iron 13.9mg	0%
Potassium 1014.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 65.1%

Protein: 11.1%

Carbs: 23.9%