Garlic and Herb Savory Keto Gluten Free Biscotti have complex savory flavor paired with the classic addictive crunch of biscotti and because of this they can be used any way you would eat a cracker!
I have always been a fan of appetizers for dinner because it’s just so much fun to nibble. For some reason, in summer this seems like a much more acceptable option than it does the rest of the year (other than a few select days like Christmas Eve and New Year’s Eve when a meal of appetizers is the norm in my family).
But anyway, whenever appetizers are involved, there’s usually some kind of cracker present. And if you’re looking to mix things up just a little, include these Garlic and Herb Savory Keto Gluten Free Biscotti on your next cheese platter or serve them paired with your favorite dip or spread.
How to Make Biscotti
Steps:
It’s actually quite easy to make, but it is a bit of a process because it requires two separate cooking steps. Just read the full recipe ahead of time and give yourself enough time.
- Firstly, make the dough. Because it’s similar to cookie dough, biscotti dough whips up quickly and easily
- Secondly, shape the dough out into a log-type shape and bake it according to the recipe directions (here we bake it for 10 minutes at 350F)
- And then remove the loaf from the oven and turn the oven down to 300F
- Let the loaf cool for 10 minutes before using a serrated knife to slice it horizontally into 1/2-inch thick slices
- Arrange the biscotti on a baking tray (laying them on their side) and bake according to the recipe directions (here the second bake takes about 35 minutes, and I recommend flipping them once halfway through)
How to Freeze Biscotti
To store biscotti in the freezer for up to 6 months, wrap the biscotti well and store it in an airtight container. Let it defrost for a couple hours at room temperature, and then re-crisp the biscotti for about 15 minutes in a 250F oven.
How Long Will Biscotti Stay Fresh?
I store my homemade biscotti in an airtight glass container at room temperature for up to one month.
What to Serve with Savory Biscotti
These savory gluten free biscotti pair really well with a glass of wine, hard cider, or a fun mocktail. I like to treat savory biscotti as I would crackers because it’s similar in flavor and texture; here are a few of my favorite ways to serve it:
- On a cheese platter or along with pimento cheese
- Along with your favorite dip (like edamame) or spread (such as warm caramelized onion and chickpea spread)
- Paired with a cheeseball (try this date, walnut, and blue cheese ball)
Savory Gluten Free Cracker Recipes:
- Swiss Cheese and Thyme Homemade Gluten Free Crackers from An Edible Mosaic
- Paleo Everything Almond Crackers from Perchance to Cook
- Rosemary and Sesame Paleo Crackers from The Healthy Foodie
- Paleo Onion Crackers with Thyme, Rosemary, and Sea Salt from Primal Palate
- 75 g/2.6 oz (about ⅔ cup) almond flour
- 2 tablespoons golden flaxseed meal
- 1 tablespoon coconut flour
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian herb mix
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 2 tablespoons extra-virgin olive oil
- 2 large eggs
- Preheat the oven to 350F; line a large baking tray with parchment paper or a silpat liner.
- Whisk together the almond flour, flaxseed meal, coconut flour, garlic powder, Italian herb mix, baking powder, salt, and black pepper in a medium bowl.
- Whisk in the olive oil, and then whisk in the eggs. Let the batter sit for 3 minutes to thicken slightly.
- Pour the batter out onto the prepared baking tray and spread it out to a rectangle about 8 to 9 inches long by 4 to 5 inches wide. Bake for 10 minutes at 350F.
- Turn the oven down to 300F.
- After baking for 10 minutes, cool the loaf for 10 minutes, and then use a serrated knife to slice the loaf into biscotti on the slight diagonal into ½-inch thick slices (you should get about 15 slices).
- Arrange the biscotti on the baking tray and bake until golden, about 35 minutes at 300F, flipping the biscotti over once halfway through.
- Turn off the oven and let the biscotti cool in the oven (I leave the oven door closed, but you can leave the oven door ajar if the biscotti start to get too dark).
- Store in an airtight container at room temperature for up to 1 month.
Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items, which helps me keep this site alive – thank you for helping to support An Edible Mosaic!
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
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