These Savory Cheddar Herb Keto Biscotti are crunchy, low-carb, gluten-free, and perfect for keto soup bowls or charcuterie platters.

cheddar keto biscotti
January often makes me want to eat soup, probably because it’s the coldest month of the year where I live. A hearty, hearty, satisfying, comforting bowl of soup!
But wherever there’s soup, I love the varieties: keto bread, keto breadsticks, keto croutons, and keto rolls.
One of the hardest things when I started my low-carb lifestyle was giving up crunchy things like bread, crackers and soup, and traditional biscotti and my morning coffee.
However, this flavorful homemade biscotti recipe goes well with just about anything, but especially a keto soup like my Keto Creamy Chicken Soup.

traditional biscotti carbs
According to the app Cronometer, Nonni’s brand biscotti contains 17 grams of carbohydrates, which is high for those on a keto diet since many people keep their carbohydrates below 20 to 30 per day. It’s too much.
high carb swap
Thankfully, I’ve learned over the years that in order to develop new, positive, good-for-you habits, you have to find substitutes for what you once loved.
I realized that in order to make lasting changes, I needed to find low-carb ways to enjoy the foods I love all the time, not just during the winter and holiday seasons, but all year round.
Swap mashed potatoes for mashed cauliflower, rice for cauliflower rice, bread rolls for cheddar cheese rolls, and biscuits for keto cheese biscuits.

Can I switch to coconut flour?
Unfortunately, you can’t evenly swap out almond flour and coconut flour without drastically changing the amounts of flour, liquid, and eggs.
About 1/4 cup of coconut flour is equivalent to about 1 cup of almond flour. Coconut is very dense, so double the amount of eggs is required.
It’s not an easy recipe to replace things without doing a lot of testing.
high quality almond flour
Using Bob’s Red Mill Almond Flour has been extremely helpful in creating and developing recipes that are just as delicious as the traditional recipes I once enjoyed.
The very fine texture makes it easy for low-carb baking and cooking. Today’s almond biscotti recipe is a perfect example of the crunchy texture.

savory or sweet biscotti
This flavorful keto biscotti recipe is perfectly flaky, just like traditional style biscotti. The only difference is that it’s flavorful instead of sweet.
If you like something a little sweeter, feel free to change up the herbs I used. Add to this a sugar alternative sweetener, perhaps almond extract or vanilla extract, and unsweetened chocolate chips or dark chocolate to bake sweet-tasting biscotti like my Chocolate Almond Biscotti.
But for me, January is cold and snowy and rainy, so flavorful biscotti are exactly what I need to pair with a delicious soup like my latest no-vene chili.

As this month continues and you are working on some new changes, remember that making healthy changes for the better consistently takes time.
Finding delicious recipes that will satisfy you is one of the keys to long-term success with a sugar-free, low-carb lifestyle, not just for January.

Our free 5-day sugar detox challenge is the perfect way to start your sugar-free journey. This way you can get a little taste of what a 6 week sugar detox course is like.
You’ll be amazed at how much weight you’ll lose in these 5 days. Not only that, but you’ll have more control over your habits and choices. Click here to register for the free 5-day Sugar Detox Challenge

Savory Cheddar Keto Biscotti (Gluten Free)

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Savory Cheddar Herb Biscotti (Low Carb, Gluten Free)
Preparation time10 minutes minutes
cooking time45 minutes minutes
total time55 minutes minutes
Quantity: 12 biscotti
calorie: 113kcal
author: brenda bennett sugar free mom
))>cooking modePrevent the screen from going to sleep
Instructions
Preheat oven to 350 degrees Fahrenheit.
Place a silicone mat or parchment paper on a baking sheet and set aside.
Place eggs and cheese in a food processor and process until combined.
Add all remaining ingredients to food processor and pulse 3 to 4 times or until combined.
Shape the dough into an 8-inch log on the prepared baking sheet pan.
Bake for 20 minutes or until firm to the touch.
Let cool for 20 minutes, then slice into 1/2-inch slices with a serrated knife.
Lay the slices flat, cut side down, on a cookie sheet pan lined with parchment paper.
Bake until crispy, about 15 minutes.
Flip and bake for another 10 minutes until golden brown.
Allow to cool completely before handling.
To maintain crispiness, wrap in aluminum foil, place in an airtight container, and toast a few minutes before serving.
Precautions
This recipe was first published in January 2017 and updated with video in January 2021.
nutrition
Provided by: 1biscotti | calorie: 113kcal | carbohydrates: 3g | protein: 5g | fat: 10g | Saturated fat: 3g | cholesterol: 37mg | sodium: 170mg | potassium: 40mg | fiber: 1g | sugar: 1g | Vitamin A: 171IU | Vitamin C: 1mg | calcium: 102mg | iron: 1mg