Coffee Chocolate Chip Biscotti Diabetic Adaptations Given
Indulge in the perfect balance of bold coffee flavor and rich chocolatey goodness with this diabetic-friendly Coffee Chocolate Chip Biscotti recipe. Crafted with a thoughtful combination of almond flour, a sugar substitute like erythritol or monk fruit sweetener, and sugar-free chocolate chips, this recipe delivers classic biscotti crunch while keeping dietary needs in mind. Infused with instant coffee powder and subtly sweetened, these biscotti slices are baked twice for that signature crispy texture, making them the ideal companion to your morning coffee or afternoon tea. Optional chopped almonds add an extra layer of nuttiness, while the simple preparation ensures you can whip up a batch in under an hour. Whether you're managing your sugar levels or simply looking for a guilt-free treat, these biscotti are a deliciously satisfying choice.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 1 cup All-purpose flour
- 0.75 cup Granulated sugar substitute (erythritol or monk fruit sweetener)
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 1 tablespoon Instant coffee powder
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 2 tablespoons Unsweetened almond milk
- 0.5 cup Sugar-free chocolate chips
- 0.5 cup Chopped almonds (optional)
Instructions
Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together almond flour, all-purpose flour, granulated sugar substitute, baking powder, salt, and instant coffee powder until fully combined.
In a separate bowl, beat the eggs lightly and mix in the vanilla extract and unsweetened almond milk.
Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms. If the dough feels too dry, add a teaspoon of almond milk at a time until it comes together.
Fold in the sugar-free chocolate chips and chopped almonds (if using).
Divide the dough in half and shape each half into a log about 10 inches long and 2 inches wide. Place the logs onto the prepared baking sheet.
Bake in the preheated oven for 25-30 minutes, or until the logs are firm to the touch and slightly golden. Remove from the oven and let them cool for 10 minutes.
Using a serrated knife, slice each log diagonally into 1/2-inch-thick pieces.
Place the biscotti slices cut-side down on the baking sheet and return to the oven. Bake for 8-10 minutes on one side, then flip and bake for another 8-10 minutes on the other side until crisp and golden.
Remove from the oven and transfer the biscotti to a wire rack to cool completely.
Store in an airtight container at room temperature for up to two weeks. Enjoy with your favorite coffee or tea!
Nutrition Facts
Calories |
165 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.3 g | 14% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 23 mg | 8% | |
| Sodium | 94 mg | 4% | |
| Total Carbohydrate | 24.0 g | 9% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 0.7 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 52 mg | 4% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 166 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
