If you love crunchy, spiced treats with a hint of fall flavor, this Pumpkin Biscotti with Coconut Flour is for you! Perfectly crispy and infused with warm spices like cinnamon and nutmeg, these twice-baked delights are ideal for dipping into coffee or tea. Made with wholesome, keto-friendly ingredients, this biscotti recipe is gluten-free, dairy-free and low in carbs. Whether enjoyed as a cozy snack or a sweet treat, these pumpkin biscotti are a delightful twist on traditional biscotti.
This low carb and gluten-free pumpkin biscotti recipe delivers the perfect balance of crispness, spice, and nuttiness—an irresistible treat for the fall season!
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What is Biscotti?
Biscotti are a type of traditional Italian cookie that are baked twice, resulting in a crunchy and dry texture. The name "biscotti" comes from the Latin word bis (twice) and coctus (cooked), referring to the double-baking process. Traditional biscotti often include almonds, but they can be flavored with a variety of nuts, dried fruits, spices or even chocolate.
Why You Will Love This Recipe
This keto biscotti recipe is a way of using our coconut flour pumpkin bread. It's a way of making two recipes out of one! So you could use any leftover pumpkin bread for this recipe too.
Made with coconut flour and monk fruit sweetener, these biscotti are low-carb, gluten-free, and perfect for those following a keto lifestyle.
The pecans add a nutty crunch, but you can switch them out for your favorite nuts, seeds, or even sugar-free chocolate chips.
Ingredients
These are the same ingredients for our pumpkin bread made with coconut flour. The pecans can be omitted if you want a nut free biscotti.
Dry Ingredients
- Coconut Flour : Adds a delicate crumb and keeps the biscotti low-carb while maintaining its crisp texture.
- Monkfruit Sweetener : Provides sweetness without sugar, keeping this treat keto-friendly. Any other low carb sweetener can be substituted.
- Cinnamon, Nutmeg, and Allspice: These classic fall spices lend warmth and a rich, aromatic flavor. Feel free to use your own pumpkin pie spice mix.
- Baking Powder: Helps the biscotti rise slightly, giving it structure without becoming too dense.
- Salt : Balances the sweetness and enhances the overall flavor.
Wet Ingredients
- Pumpkin Puree : Adds moisture and a subtle pumpkin flavor that pairs perfectly with the spices.
- Eggs: Provide structure and bind the ingredients together for a sturdy dough.
- Coconut Milk : Ensures a smooth, cohesive dough with a hint of creaminess.
- Coconut Oil : Keeps the biscotti slightly tender while helping it crisp during baking.
- Vanilla Extract : Enhances the sweetness and complements the spices.
- Pecans : Chopped pecans add a delightful crunch and nutty flavor, making each bite more satisfying and texturally interesting.
How to Make Keto Pumpkin Biscotti
This is the same process as baking a pumpkin bread. Then once cooled, it is sliced and baked again for a crispy biscotti cookie. Other instructions on how to make this is in the recipe card below.
Bake the coconut flour pumpkin bread.
Cool and slice.
Cut into biscotti slices and bake until crispy.
Cool and decorate to your own choosing.
Recipe Tips
During the second bake, reduce the oven temperature and bake at a lower heat to dry out the biscotti evenly without burning. Flip the slices halfway through for even crisping.
Coconut flour can brown quickly. Monitor the biscotti closely during the second bake to prevent over-browning.
For crunchier biscotti, extend the second bake time slightly, but watch carefully to avoid burning. For slightly softer biscotti, reduce the baking time by a couple of minutes.
Allow the biscotti to cool fully after the second bake. They will continue to firm up as they cool, achieving the perfect crunchy texture.
Biscotti Storage
Biscotti stay fresh for up to 2 weeks when stored properly. Keep them in an airtight container at room temperature to maintain their crispness.
More Low Carb Pumpkin Sweet Treats
If you enjoy the flavors of Fall in your sweet treats, try these other low carb pumpkin recipes.
Pumpkin Biscotti
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Ingredients
- ½ cup coconut flour
- ½ cup monk fruit sweetener or other low carb sweetener
- 1 ½ teaspoons cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon allspice
- 1 teapoon baking powder
- ¼ teaspoon salt
- ¾ cup pumpkin puree
- 4 medium eggs room temperature
- ¼ cup coconut milk
- ¼ cup coconut oil
- 1 teaspoon vanilla extract
- ½ cup toasted chopped pecans optional
Instructions
First Bake
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
- In a medium mixing bowl, add the coconut flour, sweetener, baking powder, spices and salt and mix thoroughly.
- In another medium bowl, mix the eggs, coconut milk and vanilla. Add the pumpkin puree and whisk until lump-free.
- Combine the wet and dry ingredients, mix and fold in the toasted pecans
- Divide the dough in half and shape each portion into a log (about 2 inches wide) on the prepared baking sheet. Flatten the tops slightly with your hands.
- Bake in the preheated oven for 25-30 minutes or until the logs are golden and firm to the touch.
- Remove the logs from the oven and allow them to cool for 10 minutes. Then, using a serrated knife, slice the logs into about ½-inch thick pieces.
- Place the slices back on the baking sheet, cut-side down. Bake for an additional 15-20 minutes, flipping the biscotti halfway through, until golden and crisp.
- Let the biscotti cool completely on a wire rack before serving. They will continue to firm up as they cool.
- Decorate with melted chocolate and chopped pecans (optional).
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
