Low Carb Pumpkin Spice Biscotti


Hooray for pumpkin season! I don’t care that the temperatures are still sky high, I am ready to welcome this fall flavor into my low carb life. There really is no end to delicious pumpkin recipes, in my opinion. Savory or sweet, it’s always in style. 

(31 votes, average: 3.87 out of 5)
Pumpkin Spice Biscotti


  • 2 cups almond flour
  • Granulated sweetener equivalent to 1/3 cup sugar
  • 1 1/2 tsp pumpkin pie spice
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup pumpkin puree (if yours is thin and wet, you may need to drain it first)
  • 1 large egg
  • 1 tbsp avocado oil
  • 1/2 tsp vanilla extract
  • Glaze (optional):
  • Powdered sweetener equivalent to 2 tbsp powdered sugar
  • 1/2 tsp caramel or vanilla extract
  • 2 to 4 tsp unsweetened almond milk


  1. Preheat the oven to 325F and line a large baking sheet with parchment or a silicone liner.
  2. In a large bowl, whisk together the almond flour, sweetener, pumpkin pie spice, baking powder, and salt. Stir in the pumpkin puree, egg, avocado oil and vanilla extract until the dough comes together.
  3. Turn dough out onto the prepared baking sheet and pat into a low log about 4 by 10 inches. Bake about 25 minutes, until the log is just firm to the touch. Reduce oven temperature to 200F.
  4. Remove and let cool 5 minutes, then gently slice into 12 even slices using a serrated knife. Place the slices back on the baking sheet and place back into the oven. Let bake another 30 minutes or so (keep an eye on them, you don’t want them to brown) and then turn off the oven and let sit inside until completely cool. They will firm up as they cool.
  5. For the glaze, whisk together the powdered sweetener, extract and enough almond milk to make the glaze of a drizzling consistency. Drizzle over cooled biscotti.

Yield: 12

Cholesterol: --

Food energy: 119 kcal

Total fat: 10.53g

Calories from fat: 94

Carbohydrate: 4.85g

Protein per serving: 4.39g

Total dietary fiber: 2.23g

Notify of
oldest most voted
Inline Feedbacks
View all comments
Christine Scalise
Christine Scalise
3 years ago

I make Keto Biscotti weekly and what I did different is I added 1/2 teaspoon of Xanthan gum and instead of oil I used 1/2 cup of melted butter and to soak up the moisture from the puree I added a 1/4 cup of coconut flour as well. I also let them cool a full 30 minutes before cutting and returning to the over and they turn out as crispy as ever.

Sarah A.
Sarah A.
3 years ago

Hey christine! Do you decrease or increase anything before adding the coconut flour?

5 years ago

What is the best way to store leftovers?? Fridge?? Shelf Stable?

5 years ago

Followed exactly. Flavor was good but never got crunchy so texture was not good and the glaze was watery. Probably wont make again.

5 years ago

Can other oil be used? I do not have avocado oil

Copyright © 2009-2021 Diabetes Media Foundation, All Rights Reserved.
ASweetLife™ is a trademark of the Diabetes Media Foundation, All Rights Reserved.
Would love your thoughts, please comment.x