My husband and I love biscotti, but most are packed with sugar and flour, which we don’t eat. Even paleo biscotti recipes can be full of the natural sweeteners that we tend to limit or avoid. That’s why I created this easy Low-Carb Orange Chocolate Macadamia Biscotti recipe.
Made with almond flour and sweetened with orange juice and a hint of maple syrup, they’re just sweet enough to satisfy your cravings for a crunchy low-carb cookie!
Low-Carb Orange Chocolate Macadamia Biscotti
There’s nothing like the combination of dark chocolate and orange. This Low-Carb Orange Chocolate Macadamia Biscotti recipe is made with some of my favorite ingredients. It also includes macadamia nuts.
I’ve made this low-carb almond flour biscotti recipe with both 70% and 90% dark chocolate. Both were incredible. When I make these for my family, I use the 70% chocolate as their palates are not as adapted to low-sugar, ketogenic recipes as mine. I use the 90% chocolate when I make this recipe for myself and friends that follow a low-carb, high-fat (LCHF) diet.
I go absolutely bonkers for macadamia nuts. In this recipe, the macadamia nuts provide extra crunch, along with a nice dose of healthy fat. You can buy pre-roasted macadamia nuts, or roast them yourself from scratch. Either way will work. I know since I’ve tried both.
Low-Carb Almond Flour Biscotti Recipe
This low-carb almond flour biscotti recipe has 10 ingredients, which is more than most of my recipes generally contain. I’ve found that since I don’t use typical Keto Diet sweeteners such as erythritol, I need to combine a few ingredients to get the perfect flavor in a dessert while also keeping it as low-carb as possible. My gut cannot handle sugar alcohols like erythritol and xylitol, so I use a combination of stevia along with very small amounts of natural sweetener.
Low-Carb Orange Chocolate Macadamia Biscotti
Ingredients
- 1¾ cup blanched almond flour (not almond meal)
- 1 tablespoon egg white protein powder
- ⅛ teaspoon celtic sea salt
- ⅛ teaspoon baking soda
- 2 tablespoons orange juice
- 1 tablespoon maple syrup
- ½ teaspoon vanilla stevia
- ½ teaspoon orange extract
- ¼ cup macadamia nuts, toasted
- ¼ cup chocolate chips
Instructions
- In a food processor, combine almond flour, protein powder, salt, and baking soda
- Pulse in orange juice, maple syrup, stevia, and orange extract until dough forms
- Transfer dough to a piece of parchment paper
- Work macadamia nuts and chocolate chips into dough evenly
- Form dough into two 5x2½-inch logs, 1-inch tall
- Transfer to a parchment lined baking sheet
- Bake at 350°F for 18-22 minutes until bottom is golden brown
- Remove from oven and cool 1 hour on a cooling rack
- Cut on diagonal into ¼-inch thick slices
- Place slices on a parchment paper lined baking sheet
- Bake each side for 5-7 minutes
- Cool for 30 min
- Serve
Keto Diet Recipes
If you’re looking for recipes that are even lower in carbohydrates, you’ll certainly want to check out my Keto Diet Recipes page. I have a number of low-carb high-fat recipes over there, as well as a wonderful description of the Keto Diet.
Low-Carb Cookie Recipes
Here are some of my other low-carb cookie recipes for you, they’re all egg-free!
Sheila Glazov says
Thank you for this new Mandel Bread recipe! Sounds yummy!
Elana says
Sheila, you’re very welcome!
Valentina says
I also have another comment, i jut remembered.
As, like you I use very little sweeteners and mostly natural ones, I have a very negative experience with baking soda (or bicarb of soda). I feel it requires always a lot of sugar to disguise the horrible flavor.
Do you find that? And can I use baking powder instead? If yes, how much? As it’s not as strong as bicarb.
Elana says
Hi Valentina, thanks for your comment! I haven’t had that experience with baking soda. I haven’t tried making this with baking powder so not sure :-)
Janet Paula says
Can you tell me what can be substituted for egg white protein powder? Or, can it just be left out. Thanks.
Elana says
Janet, I haven’t tried that so not sure :-)
Valentina says
I would love to know that too. I have never used it and don’t have it. Why not just using eggs?
I have a couple more questions:
Why do you use orange flavor rather than just orange oil? Is there a reason?
And as far as sweeteners, is there a reason why you choose maple syrup, rather than honey?
My Chinese medical practitioner tells me honey is the only sweetener that is wholesome.
I’m not criticizing, just trying to learn from you.
Thank you very much.
Valentina
Elana says
Valentina, thanks for your comment! The egg white protein powder is dry and makes the biscotti crispy. I love the orange extract and find it perfect for baking. Maple syrup adds a lovely flavor to this recipe. I hope you love these as much as we do :-)
Terissa says
Have seen a few of your recipes that call for the egg white protein powder, which most of us don’t keep on hand at home, & there hasn’t been any discussion re what can be substituted for it. Disappointing when can’t try a recipe that looks & sounds so delicious.
Elana says
Terissa, thanks so much for your feedback! I totally understand your frustration, food restrictions are so challenging. Here’s a link to my Egg-Free Recipes page for you:
https://elanaspantry.com/diets/egg-free/
Enjoy!
Elana
Carolyn says
Hi
I don’t believe Teressa asked for egg free recipes. I think she may be thinking what I am – can we just use egg white instead of egg white powder
Thanks
Carolyn
Elana says
Carolyn, thanks for your comment! I haven’t tried that so not sure :-)
Terissa says
Carolyn, You are correct. I was not asking for egg-free recipes as I can eat eggs without any issue. It was the specific egg white protein that most of us don’t have in our cupboard. Or wish to purchase if we won’t use it often. If anyone tries this with a good substitute & it comes out tasty, please post back !
Elana says
Terissa, I’m so sorry! When I saw the phrase “I can’t” I mistakenly made the assumption that you had an allergy to eggs. I wish I could test every recipe even more than I already do so that it would be possible for every single person in the world to make it every way possible! If only I had the time :-)
Sarah says
Terissa, there are a few other comments sprinkled throughout the comment section about protein powders and egg whites as substitutions for egg white powder.
Elana says
Thanks for chiming in Sarah!
Kirsten Evans says
Terissa, I have used whey protein concentrate powder in place of egg white powder just fine in a few of these recipes, or just left out altogether. The resulting biscotti using whey protein was crisp, with a delightful chew to it. I have made countless biscotti through the years and I really enjoy the texture that whey protein provides, as well as it being an affordable and digestible (for us) protein source. At my local Natural Grocers it’s under $7 for a 1# bag. If you’re able to have o2r, give it a try. Another option worthy of trying is subbing in an egg white. It’s a pretty small recipe and worth the experiment.
Elana says
Kirsten, thanks for your comment about experimenting :-)
Ann says
Would love to know what brand protein you use. I assume it is unflavored. Could you please share :)?
Kathy Hoogeboom says
My husband can’t have chicken eggs, is there something I can substitue for the egg white protein? would a duck egg white work instead?
Elana says
Kathy, I haven’t tried that so not sure :-)
Diane says
<3 Thank you as always for your generosity Elana! Can't wait to make these.
Elana says
Diane, you’re very welcome!
Angela says
Do you think this would work without the egg protein? I am allergic to eggs. Thanks.
Elana says
Angela, I haven’t tried that so not sure. Here’s a link to my Egg-Free Desserts page:
https://elanaspantry.com/special-diets/egg-free-dessert/
I hope you find something you like!
Elana
Sami says
I love biscotti ! I don’t have macadamias at home, but will try this with almonds.
Elana says
Thanks Sami!
Laurel J. says
Elena, this biscotti recipe looks fantastic!!!! I will try it out soon and let you know. Thanks!!!!!
Elana says
You’re welcome Laurel!
cj says
Thanks for the recipe. I look forward to trying it. Problem: the link to show the kind of almond flour used is not active.
Elana says
CJ, we’ve updated that link. Thanks so much :-)