2 Ingredient Coconut Biscotti (Vegan, Oil-Free, GF)

Notable veganflourless 2-ingredient coconut biscotti, made with unsweetened flake coconut and a bit of sweetener. They are naturally grain-free, gluten-free, nut-free, oil-free, and keto-friendly!

Flourless Coconut Biscotti that is Vegan & Keto Friendly

Success is always satisfying, but it’s even sweeter when it stems from failure.

Case in point, these biscotti.

My original intention? Create a coconut flour biscotti free of nuts and eggs. I have attempted (and failed) this feat before, but a recent request from a reader sent me back to the testing bowl.

I tried. And tried. And tried again. I am getting closer, but I am still unsatisfied with the results. My attempts were all too hard, too soft, too convoluted, or too…yucky.

But in the course of my trials, I stumbled upon a technique that led to a different coconut biscotti altogether.

Here’s how I landed upon this idea. My coconut flour biscotti attempts this time around involved combining the flour with ground, unsweetened coconut flakes (shredded coconut). My thought was that it would lend structure and fat without the need for additional starches or fat.

I was wrong.Or, to be generous to myself, wrong so far. But, upon reflection of my failures, I realized that my initial combination of ground coconut, sweetener and a bit of water stuck together. Like dough. Could that combination, alone, work to make biscotti.

After my first test batch, the answer was a resoundingYES!

Gaze upon these golden biscotti, made with2 ingredients. They are SPLENDID!

Nourishing Highlights of 2-Ingredient Coconut Biscotti

These delectable biscotti are:

• Vegan(egg-free, dairy-free)
• Nut-free
• Oil-free
• Grain-Free
• Gluten-Free
• Paleo
• Keto(just sub the coconut sugar for a keto-friendly brown sugar alternative)

Ingredients for 2-Ingredient Coconut Biscotti

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

To make these toasted coconut wonders, you need nothing more than:

1. unsweetened flake coconut or shredded coconut (any size)
2. coconut sugar

You will also need a few tablespoons of water and (optional) salt.

How Can I Make these Flourless Biscotti Keto?

Making the biscotti keto is as plain as swapping the coconut sugar for a keto-friendly brown sugar substitute (e.g., Sukrin Gold).

Step by Step Instructions

Note that the complete instructions are also in the recipe card below.

Here’s how to make a batch of these biscotti for yourself.

Step 1: Process the unsweetened coconut into a paste (“coconut butter”)

First, place 10 ounces (I used two 5 ounce bags) of unsweetened flake coconut (note that sometimes this will be labeled asshredded coconut) in a food processor or high-speed blender. Blend, stopping often to scrape the bottom and sides, until the mixture comes together like a nut butter (the coconut oils will release), but the mixture still has some texture. Like so:

Making the coconut “butter” goes pretty quickly in a high speed blender, but will take close to 3 or 4 minutes in a food processor.

Note that I am going by weight, not cups. The reason is that a cup measure for flakes can differdramaticallydepending on the brand and the size of the flakes. Reliable to go by weight.

Step 2: Add the Sweetener & Water

Scrape the coconut into a medium bowl and add 3 tablespoons of sweetener (coconut sugar or keto-friendly brown sugar alternative), 3 tablespoons water, and salt, if desired. I think a smidge of salt enhances the flavor tremendously; 1/8 teaspoon is just right to me.

Step 3: Shape the Mixture into a Log

Upend the contents of the bowl onto a parchment paper-line baking sheet. You can nudge the mixture in the direction of the rectangle you are about to make.

Use your hands, and the parchment paper (lift the long sides up and around the dough), to press and compact the dough into a rectangle. Smoosh and press!

The final log should be about 12 inches long, 3 inches wide, and just over 1/2-inch thick. It’s worth pulling out a ruler :).

You can work the dough into shape as much as you like, it will not hurt the outcome of the biscotti.

Step 4: Bake the Biscotti Log

Bake the log in a preheated oven (3o0F) for 18 to 20 minutes until golden brown and the center of the dough log feels somewhat set (it will not be hard, but it should not feel wet at all).

Step 5: Refrigerate the Baked Log Before Cutting

Remove from the oven, turn the oven off, and completley cool the log on the sheet. The next step is key for successful slicing (it applies to all biscotti recipes, especially if you want crisp, clean slices):refrigerate the log until it is cold!

You can even bake the log a day in advance and then complete the slicing and second bake the next day.

Step 6: Cut the Log into Individual Biscotti

Cut the biscotti into twenty-two 1/2-inch slices (you will have two little end pieces, which are reserved for the baker to eat immediately :)).

Step 7: Bake the Biscotti a Second Time

Time to send the biscotti back to the oven for a second bake. You can use the same piece of parchment paper to line the sheet. Position the cookies cut sides down and bake in a preheated 200F (95C) for 30 minutes.

Turn off the oven, leaving the biscotti in the oven for 1 to 2 hours longer to cool (and dry out further).

Making these is worth the wait, as they are seriously satisfying.

These biscotti do not need any enhancements, but do not let that stop you from adding some anyway!

For example, a teaspoon of vanilla extract, 1/2 teaspoon of almond extract, 1 to 2 teaspoons of finely grated citrus zest, or 1/2 to 3/4 teaspoon of ground spices (e.g., ginger, cardamom, allspice). My go-to combo? Lime zest + ginger. Oh la la.

Alternatively, or in addition, consider a drizzle or dunk of premium dark chocolate. Yes, please.

Happy baking, everyone!

Related Recipes:

1. 2 Ingredient Banana Oat Cookies
2. Coconut Almond Flour Banana Bread
3. 2-Ingredient Flax Sandwich Bread
4. Grain-Free Banana Granola
5. 2-ingredient Almond Flour Cut-Oat Cookies (Keto-friendly)