Gluten Free Low Carb Keto Savory Parmesan Biscotti

These crunchy low carb keto Parmesan biscotti are crisp and delicious with any soup you like! 8 grams of protein and just 3 grams of net carbs!

Savory Biscotti (Low Carb Parmesan Gruyère Biscotti)

When most people hear the word biscotti, they immediately think of something sweet — a crunchy cookie meant for morning coffee or dessert. But savory biscotti deserve just as much attention, especially if you follow a low-carb lifestyle or keto diet and want something crunchy that isn’t another cracker. 

My first savory biscotti is still very popular, my Savory Cheddar Herb Keto Biscotti which uses almond flour and cheddar and is crispy and delicious!

But for my new Italian Stracciatella soup I made for Christmas, I did not want to use a cheddar keto almond biscotti recipe. Since my youngest son has a tree nut allergy I also did not want to use almond flour.

That’s why these are nut free using sunflower seed flour, but feel free to swap with almond flour if you don’t have any nut allergies like us. 

These savory Parmesan Gruyère biscotti are one of my new favorite homemade biscotti recipes to make during the holiday season, serve alongside keto soup, or add to a charcuterie platter.

They’re crisp, deeply flavorful, and completely different from traditional biscotti made with wheat flour, or a sweet biscotti using sugar substitute, vanilla extract, or almond extract.

Why Savory Biscotti?

Traditional biscotti are twice-baked cookies made with wheat flour,  and usually sweetened with sugar, and nuts, often whole almonds or dark chocolate chips.

They’re delicious, but not ideal if you’re focused on weight loss, managing blood sugar, or following low-carb diets or want a savory biscotti with soup.

Savory biscotti flip the script.

They give you:

• A crunchy texture
• A sturdy dipper for soup
• A crisp cookie–style snack without sweetness
• Something satisfying to pair with savory meals

And when made correctly, they’re just as crunchy and satisfying as the real thing.

Naturally Low Carb — No “Keto Tricks”

One thing I love about this recipe is that it doesn’t rely on gimmicks or an AI generated picture. The biscotti you see in these pictures are exactly how they will turn out for you and exactly what I served to my family on Christmas day.

These biscotti are naturally low carb and fit easily into a keto diet because of the ingredients themselves — not because of substitutions that try to mimic sugar or flour.

There’s:

• No wheat flour
• No all purpose flour
• No sugar substitute
• No vanilla extract or almond extract

Instead, the structure comes from:

• Sunflower seed meal
• Large eggs
• Parmesan cheese
• Gruyère cheese

That combination creates a crunchy texture that holds up beautifully after the first bake and the second bake — which is the hardest thing about making low-carb biscotti the first time.

What Makes This Low-Carb Biscotti Recipe Work

Many low-carb biscotti recipes fall short because they:

• Soften too quickly
• Crumble when sliced
• Lose crunch after cooling
• Taste overly eggy

This recipe avoids those issues by:

• Using sunflower seed meal instead of almond flour or coconut flour
• Baking twice at the right oven temperature
• Cooling properly before slicing into thick slices with a serrated knife

The result is a biscotti that actually feels like a crunchy snack, not a compromise.

The Importance of the First Bake and Second Bake

Biscotti are defined by their baking method.

First Bake

The first bake sets the dough into a firm log. This is done on a prepared baking sheet lined with parchment paper, using a baking tray large enough to allow airflow.

After the first bake:

• The log must cool slightly
• This makes slicing easier
• Prevents crumbling when cutting

Using a serrated knife or sharp knife on a cutting board gives clean slices to the cool logs without breaking the biscotti.

Second Bake (Where the Magic Happens)

The second bake is what creates the crisp cookie texture.

Each slice is laid cut-side down and baked again until dry and golden. This removes moisture and creates that satisfying crunch that makes biscotti perfect for:

• Soup dipping
• Crunchy snacks
• Serving alongside morning coffee or a cup of coffee and my father tells me even dipped in wine (yes — savory biscotti still work!)

Savory Biscotti vs Traditional Biscotti

Traditional biscotti are often sweet and include:

• Wheat flour
• Whole almonds
• Sugar or monk fruit sweetener
• Vanilla extract or almond extract

Savory biscotti skip all of that.

Instead, they shine because of:

• Parmesan cheese
• Garlic powder
• Black pepper
• Herbs

They’re meant to complement savory foods, not dessert.

Perfect for Soup, Snacks, and Entertaining

I originally created this recipe to serve alongside my new keto Italian Stracciatella soup, but can be enjoyed with any soup you like, especially brothy soups like:

• French onion chicken soup- my new recipe will be coming soon!
• Keto cream of chicken soup

These biscotti hold up beautifully when dipped and don’t fall apart like many low-carb crackers.

They’re also perfect for:

• A charcuterie platter
• Holiday entertaining
• Small bites before dinner
• Crunchy things when you want something salty

Equipment You’ll Need

Nothing fancy — no electric mixer required. Most likely you already have these items in your kitchen.

• Large bowl
• Mixing bowl
• Baking tray
• Parchment paper
• Serrated knife
• Cutting board
• Wire rack (optional, for cooling)

Storage and Texture Tips

To maintain the crunchy texture:

• Store biscotti in a glass airtight container or wrapped in aluminum foil
• Keep at room temperature
• Avoid refrigerating (adds moisture)

If they soften:

• Reheat uncovered in a 325°F oven for 7–10 minutes
• Cool completely before serving

This restores the crispness every time.

Low-Carb Lifestyle Friendly

These biscotti fit beautifully into a low-carb lifestyle because they:

• Are filling without being heavy
• Pair well with protein-rich meals
• Don’t trigger cravings the way sweet snacks can

They’re proof that you don’t need sugar substitutes or sweet flavors to enjoy baked goods on a keto diet.

Great for the Holiday Season (and Beyond)

During the holiday season, it’s easy to feel like low-carb eating has to pause. Recipes like this remind us that:

• Crunchy snacks don’t have to be off-plan
• Homemade biscotti can be savory and still just as delicious
• You can enjoy festive foods without compromising your health goals

Whether you serve these for the first time or make them part of your regular rotation, they’re a recipe I think you’ll come back to again and again, at least for us, these are on the weekly menu.

Why You’ll Love This Recipe

• Naturally low carb
• No almond flour or coconut flour
• No sugar substitute
• Crunchy texture that lasts
• Perfect for soup or snacking
• Elegant enough for entertaining

Gluten Free Low Carb Keto Savory Parmesan Biscotti