Form the dough into a rectangle about 2.5cm/1in thick.
Bake for 20-30 minutes until lightly browned and firm to the touch.
Leave to cool completely.
Reduce oven temperature to 150C/300F. Line a new cookie sheet with parchment paper.
Carefully slice the loaf into thin slices, you should get around 20 slices. If your loaf is crumbling it may be too warm, place in the freezer for 30 minutes before slicing.
Place the slices onto the cookie sheet and bake for 20-25 minutes, until the slices are browned and crispy.
Leave to cool completely before enjoying.
Video
Keto Almond Biscotti Recipe - Low Carb Italian Cookies - 2g Net Carbs (Easy Bake)
Notes
STORING: Store keto biscotti in an airtight container in the pantry for up to 1 week. The unsliced loaf can be frozen for up to 3 months, then sliced and baked as needed.