Keto Turtle Biscotti

Why You’ll Love This Recipe

I enjoy these biscotti because they combine the flavors of chocolate, pecans, and caramel in a way that feels decadent yet guilt-free. The texture is crisp and satisfying, making them ideal for dunking. They also store well, so I can make a batch and enjoy them over several days.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Chocolate Biscotti
1 3/4 cup (175 g) almond flour
1/3 cup (60.67 g) Swerve Granular
1/4 cup (21.5 g) cocoa powder
1 tsp baking powder
1/4 tsp salt
1 large egg
1/4 cup (56.75 g) butter, melted
1/2 tsp vanilla extract

Toppings
1 1/2 ounce (42.52 g) dark chocolate chips, sugar-free
3 tbsp finely chopped pecans
1/2 recipe sugar-free caramel sauce

Directions

I begin by preheating my oven to 325°F and lining a baking sheet with parchment paper.
In a large bowl, I whisk together the almond flour, sweetener, cocoa powder, baking powder, and salt. Then I stir in the egg, melted butter, and vanilla until the dough comes together.
I shape the dough into a flat log, about 10 x 4 inches, and bake it for 25–30 minutes until firm. I let it cool for 20 minutes and reduce the oven temperature to 200°F.
Using a sharp knife, I slice the log into about 15 even pieces, cutting straight down. I spread the slices on the baking sheet with the cut sides facing up. I bake them for 30 minutes, then turn off the oven and let them cool inside until crisp.
For the toppings, I melt the chocolate in a heatproof bowl set over simmering water. I spread chocolate on one side of each biscotto and sprinkle pecans on top while the chocolate is still wet. Once set, I drizzle with sugar-free caramel sauce. I let them rest for about 30 minutes or refrigerate them for faster setting.

Servings and Timing

This recipe makes about 14 servings.
Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 40 minutes

Variations

Sometimes I swap pecans for walnuts or almonds for a different flavor. I also enjoy adding a pinch of espresso powder to the dough to enhance the chocolate taste. For an extra festive touch, I drizzle white chocolate (sugar-free) alongside the caramel.

Storage/Reheating

I keep the biscotti in an airtight container at room temperature for up to 1 week. For longer storage, I freeze them in a single layer, then transfer to a freezer bag. When I want to enjoy them, I let them thaw at room temperature—no reheating needed.

FAQs

Can I make these biscotti without caramel?

Yes, they’re delicious with just chocolate and pecans, though the caramel makes them extra special.

Can I use coconut flour instead of almond flour?

No, coconut flour is too absorbent and would change the texture completely.

How do I slice the biscotti without crumbling?

I let the log cool for 20 minutes and use a sharp knife, pressing straight down instead of sawing.

Can I use another sweetener?

Yes, I use monk fruit or allulose instead of Swerve with good results.

Do these biscotti stay crunchy?

Yes, they crisp up as they cool and stay that way if stored properly.

Can I dip the whole biscotti in chocolate?

Yes, but it makes them richer and higher in calories. I prefer coating just one side.

How can I make them more festive?

I drizzle both white and dark chocolate or add a sprinkle of sea salt on top.

Can I make the dough ahead of time?

Yes, I refrigerate the dough overnight, then shape and bake the next day.

Are these cookies gluten-free?

Yes, since they’re made with almond flour, they’re naturally gluten-free.

Can I make them softer instead of crunchy?

I bake them a little less on the second bake for a chewier version.

Conclusion

I love making Keto Turtle Biscotti because it’s a treat that feels indulgent without breaking my low-carb lifestyle. With rich chocolate, crunchy pecans, and sweet caramel drizzle, these biscotti are perfect for dipping, gifting, or simply savoring with my favorite hot drink.