Low Carb Biscottini con Gocce di Cioccolato
Delight your taste buds with these irresistible Low Carb Biscottini con Gocce di Cioccolato—an Italian-inspired treat that combines indulgence with healthy eating. Made with almond flour and coconut flour, these sugar-free biscotti are the perfect low-carb alternative to traditional recipes. Sweetened with granulated erythritol and studded with sugar-free dark chocolate chips, each crunchy bite offers a guilt-free fusion of rich, buttery flavor and chocolatey goodness. Designed with simplicity in mind, this recipe comes together in just 15 minutes of prep, followed by careful baking to achieve their signature crisp texture. Perfect for a cozy coffee break or a snack on the go, these keto-friendly biscotti will have you coming back for more. Whether you’re embracing a low-carb lifestyle or just looking for a healthier treat, these biscottini are sure to impress!
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Recipe Information
Ingredients
- 150 grams almond flour
- 30 grams coconut flour
- 100 grams granulated erythritol
- 1 teaspoon baking powder
- 60 grams unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 50 grams dark chocolate chips (sugar-free)
Instructions
Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
In a medium-sized mixing bowl, combine the almond flour, coconut flour, erythritol, and baking powder. Stir thoroughly to mix the dry ingredients.
In a separate large bowl, beat the softened butter until creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry mixture to the wet mixture, stirring continuously until a dough forms.
Gently fold in the sugar-free dark chocolate chips until evenly distributed throughout the dough.
On a floured surface or a piece of parchment paper, shape the dough into a log about 10 inches long and 2 inches wide.
Carefully transfer the dough log to the prepared baking sheet.
Bake in the preheated oven for 20-25 minutes until the dough is firm and lightly golden brown.
Remove the baked log from the oven and let it cool for 10 minutes. Reduce the oven temperature to 300°F (150°C).
Once cooled, slice the log diagonally into 1/2 inch thick biscottini using a sharp serrated knife.
Place the slices back on the baking sheet cut-side down and return them to the oven.
Bake for an additional 10-15 minutes, flipping halfway through, until the biscottini are crisp.
Allow the biscottini to cool completely on a wire rack before serving.
Nutrition Facts
Calories |
1804 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.6 g | 198% | |
| Saturated Fat | 53.1 g | 266% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 503 mg | 168% | |
| Sodium | 628 mg | 27% | |
| Total Carbohydrate | 181.5 g | 66% | |
| Dietary Fiber | 40.8 g | 146% | |
| Total Sugars | 8.3 g | ||
| Protein | 53.4 g | 107% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 430 mg | 33% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 606 mg | 13% | |
*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.
