Keto Biscotti with Keto Chai Latte

keto biscotti and keto chai latte Biscotti (Italian for “twice baked”) served alongside a caffeinated frothed milk beverage is a pairing meant to be savored. Envision a sun-dappled restaurant patio that overlooks the cerulean Mediterranean. After a leisurely lunch of grilled whole fish and vegetables, you’re served a block of biscotti to dip into a creamy-capped cappuccino.

The best food can transport us, even in the barren frost of winter, to a sunnier place. While typically not a Primal or keto choice, biscotti is a twice-baked cookie that can be easily revamped to be lower carb. Make the plain almond-rich keto biscotti with your sweetener of choice, or accessorize it with freeze-dried raspberries and a drizzle of melted dark chocolate. Dunk a chunk in either our dead-simple keto chai latte, or the spiced collagen chai latte, and prepare to escape.

Raspberry Chocolate Keto Biscotti

Time: 40 minutes
Servings: 8

Ingredients

  • ¼ cup salted butter, softened
  • 1 tsp. vanilla extract
  • ¼ tsp. almond extract
  • 1 cup almond flour or almond meal
  • ¼ cup blanched fine almond flour
  • 2 Tbsp. ground flaxseed
  • 2 Tbsp. coconut flour
  • ¼ cup Swerve, coconut sugar, or granulated monk fruit sweetener
  • ½ tsp. baking soda
  • 1 egg
  • 3 Tbsp. raspberries, freeze-dried
  • 2 Tbsp. sliced almonds
  • 60g 90% chocolate

Instructions

Preheat your oven to 350ºF.

In a bowl, cream together the salted butter, vanilla and almond extracts. Add the ground almonds, flaxseed, coconut flour, sweetener, and baking soda, and mix to combine. Whisk the egg into the mixture. Fold in the freeze-dried raspberries.

keto biscotti

Form the dough into a ball and place it on a parchment-covered sheet pan. Shape the dough into a rounded rectangle. Make sure not to flatten the dough too much—you want a small amount of height in the center of the dough. Sprinkle the sliced almonds on top and gently press the almonds into the top of the dough.

keto biscotti

Bake the block of biscotti for 15–17 minutes. Remove the pan from the oven and allow it to cool for 1–2 minutes.

keto biscotti

Carefully slice the block into eight pieces and gently flip the slices so they are cut side down.

Bake for 3 minutes, then flip the cookies over so the other cut side is facing down. Bake for an additional 3–5 minutes, or until the cookies are golden.

keto biscotti

Remove them from the oven and allow them to cool (they will firm up more as they cool).

Melt the chocolate over a double boiler. Use a spoon to brush the melted chocolate on the underside of the biscotti, then place the biscotti on a piece of parchment so they chocolate can set. Drizzle the tops of the biscotti cookies with remaining chocolate and sprinkle freeze-dried raspberries on top.

Keto Biscotti Recipe Tips

  • Use whatever granulated sweetener you’d like. If you want to check on the sweetness of the cookie, taste the dough prior to adding the egg, and adjust sweetener as needed.
  • The freeze-dried raspberries add color, tang, and sweetness to the cookie without causing the biscotti to get mushy.
  • Almond meal is typically slightly coarse and includes the skins of the almonds. Almond flour is typically blanched without skins and is very fine. We like to use a combination of almond flour and almond meal to provide variety in texture and color. If you are unable to use both, using all almond flour should work just fine.

Nutrition Information:

Per cookie with Swerve or monk fruit sweetener. Recipe makes about 8 biscotti pieces.
Calories: 193
Total Carbs: 6 grams
Net Carbs: 3 grams
Fat: 17 grams
Protein: 6 grams

Keto Spiced Chai Latte with Collagen

Time: 18 minutes
Servings: 2

For a simple and tasty latte, you can simply mix the Primal Kitchen Chai Tea Collagen Keto Latte powder with water and a little cream or coconut milk. For a kicked-up drink, try the version below.

Ingredients

keto chai latte

  • 2 scoops Primal Kitchen Chai Tea Collagen Keto Latte
  • 1 ½ cups boiling water
  • 2 bags black tea
  • 2 cinnamon sticks
  • ¼ tsp. ground ginger
  • 2 cloves
  • 2 or 3 whole allspice berries
  • ½ cup coconut milk
  • Optional: Sweetener, to taste

Instructions

Boil water in a kettle.

Place the cinnamon sticks, ginger, cloves, and allspice berries at the bottom of a large mug and hang the tea bags over the side. Pour the boiling water into the mug and steep for 3–5 minutes.

keto chai latte

For a stronger tea, you can boil the cinnamon sticks, cloves, and allspice berries in water for 3–5 minutes, then steep the black tea afterwards.

Remove the cinnamon sticks, cloves, and allspice. Add the coconut milk and chai tea collagen latte mix. Use an immersion blender to blend the latte or place the liquid into a blender and blend until frothy. Add sweetener to taste, if desired. Divide into two mugs.

Nutrition Information (½ of the latte recipe):

Calories: 130
Total Carbs: 2.5 grams
Net Carbs: 1 gram
Fat: 6.5 grams
Protein: 5 grams

Recipe development and photography by Priscilla Chamessian.

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4 thoughts on “Keto Biscotti with Keto Chai Latte”

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  1. I began the KETO PROGRAM about 2 weeks ago and do have some questions about the process.

    I am need of a coach and would appreciate an email when it is convenient.

    I have found the YouTube videos very helpful but I do need to know if I am doing this correct. Thank you!

  2. did anyone else need to cook these way longer? my thickest dough was under an inch and was still mush way beyond baking time recommendations …maybe i need further clarification on the pre-bake thickness or should i do convection bake or what? i do have a new high-end oven

    1. Hi KS! Thanks for trying these out and I’m sorry to hear your biscotti needed longer to cook. I’m assuming you mean the first bake of the biscotti? In that case, I’d Recommend making the rectangle a little larger and flatter. The height of your rectangular dough sounds about right though. My oven is pretty old, so It’s also possible my oven runs a bit hot or my baking sheet conducted heat a bit better than the one you used.. in that case, bake for a bit longer and remove from the oven just when the top feels a little firm. The biscotti will definitely be soft and slightly undercooked in the middle when you slice it before the second bake, but will crisp up Nicely once you bake them in individual cookies. Hope they turn out well for you!

  3. Please activate the Print option button I cannot print the recipe!
    Thank you!