Low Cal Peanut Butter Chocolate Chip Biscotti
Indulge in guilt-free snacking with these Low Cal Peanut Butter Chocolate Chip Biscotti—crunchy, flavorful, and perfect for satisfying your sweet tooth. Made with wholesome whole wheat flour, natural unsweetened peanut butter, and a granulated sugar substitute, this recipe keeps the calories low without compromising on taste. Studded with decadent mini chocolate chips and lightly sweetened, these twice-baked Italian-style cookies are the ultimate pairing for your morning coffee or afternoon tea. With just 15 minutes of prep time and easy-to-follow steps, you can create a batch of 12 golden, crispy biscotti that stay fresh for up to a week. Whether you're looking for a healthy dessert or a light snack, these biscotti deliver the perfect balance of indulgence and nourishment, making them a must-try addition to your low-calorie recipe repertoire!
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Peanut butter (natural, unsweetened)
- 0.5 cup Granulated sugar substitute (e.g., Stevia, Monk Fruit)
- 2 pieces Large eggs
- 1 teaspoon Vanilla extract
- 0.25 cup Mini chocolate chips (dark or semi-sweet)
Instructions
Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the whole wheat flour, baking powder, and salt. Set aside.
In a large mixing bowl, combine the peanut butter and granulated sugar substitute. Mix well until smooth.
Add the eggs, one at a time, to the peanut butter mixture, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms. The dough should be slightly sticky but manageable.
Fold in the mini chocolate chips until evenly distributed.
Lightly flour your hands and shape the dough into a rectangular log approximately 10 inches long and 4 inches wide. Place the log onto the prepared baking sheet.
Bake the log in the preheated oven for 25 minutes. Remove it from the oven and let it cool for 10 minutes.
Once cool enough to handle, transfer the log to a cutting board. Using a sharp, serrated knife, slice the log diagonally into 1/2-inch thick biscotti slices.
Place the slices cut-side down back onto the baking sheet. Bake for an additional 12-15 minutes, flipping the biscotti halfway through, until crispy and golden brown.
Allow the biscotti to cool completely on a wire rack before serving. Store in an airtight container for up to one week.
Nutrition Facts
Calories |
1751 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.6 g | 114% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1207 mg | 52% | |
| Total Carbohydrate | 193.1 g | 70% | |
| Dietary Fiber | 33.3 g | 119% | |
| Total Sugars | 32.8 g | ||
| Protein | 69.6 g | 139% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 221 mg | 17% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 1817 mg | 39% | |
*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.
