Almond coconut biscotti (gluten free, dairy free, sugar free)

I love biscotti.  But I want a biscotti made without sugar, gluten, and dairy that acts like a real biscotti cookie! That is a lot to ask for and Brittany Angell had the magic recipe for me. She is a food blogger with amazing photography skills and creativeness for food allergy recipes.

With alternative sweeteners you have to experiment to get the flavor you want, and the taste is better when you use a combined mix of sweeteners as opposed to just one.  Here I use vita-fiber powder (adding fiber to the cookie), Nunaturals simple syrup (best stevia brand ever), and non-gmo erythritol.  You can use whatever extract you like, but I would recommend starting out with vanilla, butter, or a nut extract and get a taste for the basic recipe.  I have to use lower oven temps as her recommendations led to burnt biscotti for me.  So adjust as needed. I also found it much easier to weigh my flours as opposed to using measuring cups.  I like exact measurements, and this makes the nutrition facts more accurate.

Almond Coconut Biscotti

  • Servings: 16
  • Difficulty: easy
  • Print


1 1/4 Cup (150 grams) Blanched Almond Flour

3/4 Cup (144 grams) Potato Starch Flour

1 Cup (80 grams) Unsweetened Coconut Flakes

1/4 cup (50 grams) erythritol

100 grams vitafiber powder

1/2 Cup Chopped Macadamia Nuts or trail mix (optional)

1/4 Tsp. Salt

1 Tsp. Baking Powder

1Tsp. any flavor extract

1 TBSP stevia simple syrup (Nunaturals)

2 eggs

Heat oven to 325. Mix dry ingredients with spoon or hand mixer.  Add wet ingredients.
Mix it well. Place a piece of parchment Paper on a cookie sheet.
Lightly Oil Hands and place the Biscotti dough on the parchment paper- press it down into oval shape. It should be about 3/4 inch tall. (The dough will rise just slightly in the oven)
Place the tray into preheated oven and bake for 25 minutes. After 25 minutes remove- using a sharp knife cut into the traditional Biscotti shaped parallel strips. (about 1 inch wide each) Lower Oven temp to 275. Bake the Biscotti an additional 25 minutes.
Remove from oven- and allow it to cool. It will become crispy as it cools.

Adapted from Brittany Angell

Nutrition Facts


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