Keto Confetti Almond Biscotti

Keto Confetti Almond Biscotti

This almond flour-based biscotti is a low-carb take on classic Italian biscotti! Candy Girl Sugar-Free Sprinkles make this biscotti colourful, and add little bits of sweetness throughout! Delicious addition to your morning coffee.

Makes 10 pieces


1 cup almond flour

1 tablespoon psyllium husk

¼ cup chopped almonds

3 tablespoons ‘brown sugar’ sugar-free sweetener

2 tablespoons sugar-free sprinkles

½  teaspoon baking powder

¼ teaspoon sea salt

½  teaspoon vanilla extract

1 medium egg, beaten



Preheat the oven to 350℉. Line a baking sheet with parchment paper. 

In a large mixing bowl combine the flour, psyllium husk, almonds, sweetener, Candy Girl Sugar-Free Sprinkles, baking powder and sea salt.  Mix well. 

Add the vanilla extract and egg. Stir together, then knead with your hands to create a dough. Transfer the dough to the baking sheet, and shape the dough into an oval shape approximately 1 inch thick. Bake for 30 minutes or until golden brown. Remove from the oven, and set aside to cool completely - at least 1 hour. 

Using a very sharp knife, cut the dough into ½-inch slices - forming slices of biscotti. Place the slices on a parchment paper-lined baking sheet, and bake at 275℉ for 30 minutes, flipping halfway through, until biscotti is crisp.

Store in an airtight container for up to 1 week.

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