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5 from 4 votes
pistachio biscotti arranged on a parchment paper

Low Carb Pistachio Biscotti Recipe

8 8 8
WW Freestyle: 8
Prep Time15 mins
Cook Time50 mins
Resting Time1 hr
This sweet, low-carb Biscotti recipe is packed with nutty flavors and a light crunch! It's a great cookie to dip into coffee, tea or hot chocolate! Sweet, nutty, and crispy Pistachio Biscotti are also perfect for holiday gift-giving and Christmas cookie trays.
Course: Cookies, Dessert, Dessert / Holidays
Cuisine: Italian
Servings: 16 cookies
Calories: 207



  • 2 cups almond flour
  • 1 teaspoon baking powder
  • 3 tablespoons granular sweetener
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 2 large eggs, beaten
  • 2 tablespoons butter, melted
  • 1 tablespoon pure vanilla extract
  • 1 cup shelled pistachios


  • 1/2 cup dark chocolate chips, melted
  • 1/2 cup white chocolate chips, melted


  • Preheat oven to 350˚F.
  • Line a large baking sheet with parchment paper and set aside.
  • In a large bowl whisk together almond flour, baking powder, sweetener, salt, and nutmeg.
  • Add beaten eggs and mix in with a spoon.
  • Whisk vanilla into melted better; add butter mixture to dough and stir until combined.
  • Add the pistachios and stir until incorporated.
  • Transfer dough to prepared baking sheet.
  • Spray hands with cooking spray and, working with the dough, form a wide, flattened log. It should be about 8-inches long and 3 to 4-inches wide.
  • Bake for 25 to 30 minutes, or until golden brown.
  • Remove from oven and let cool for 20 minutes.
  • Set oven to 300˚F.
  • Using a sharp knife, cut the log diagonally into slices that are about 1/2-inch thick. Lay the pieces cut side down and bake for 10 to 12 minutes, or until bottom is golden.
  • Flip and continue to bake for 8 to 10 more minutes, or until golden.
  • DO NOT REMOVE from the oven.
  • Turn oven OFF and prop the oven door open with a wooden spoon. This will help to crisp up the biscotti.
  • Let biscotti cool completely in the oven.
  • Remove from oven and dip in melted chocolate; set biscotti on wax paper and let stand until chocolate is set. If you’re in a hurry, pop them in the fridge for about 20 minutes for the chocolate to set.
  • Serve.


Store completely cooled biscotti in an airtight container at room temperature for up to 1 month. The biscotti can also be kept in the freezer for up to 3 months.
Nutrition Facts
Low Carb Pistachio Biscotti Recipe
Amount Per Serving (1 cookie)
Calories 207 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 5g25%
Cholesterol 25mg8%
Sodium 68mg3%
Potassium 162mg5%
Carbohydrates 12g4%
Fiber 2g8%
Sugar 6g7%
Protein 6g12%
Vitamin A 93IU2%
Vitamin C 1mg1%
Calcium 80mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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