Low Carb Chocolate Biscotti
Indulge in the rich, chocolatey crunch of these Low Carb Chocolate Biscotti, a guilt-free treat that’s perfect for keto or low-carb lifestyles. Crafted with blanched almond flour, unsweetened cocoa powder, and erythritol, this recipe delivers full-bodied flavor without the sugar overload. The addition of sugar-free chocolate chips elevates every bite, while vanilla and almond extracts infuse a delightful aromatic touch. Perfectly crisped through a double-baking method, these biscotti pair beautifully with coffee, tea, or as a standalone snack. Ready in just an hour, these easy-to-make biscotti offer 12 servings of wholesome decadence that stay fresh for up to two weeks. If you're searching for a healthier way to satisfy your chocolate cravings, this low-carb dessert is sure to hit the mark!
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Recipe Information
Ingredients
- 2 cups Blanched almond flour
- 0.5 cup Unsweetened cocoa powder
- 0.75 cup Erythritol sweetener
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 3 Large eggs
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Almond extract
- 0.5 cup Sugar-free chocolate chips
Instructions
Preheat the oven to 325°F (163°C). Line a large baking sheet with parchment paper or a silicone mat.
In a large mixing bowl, combine the almond flour, unsweetened cocoa powder, erythritol, baking powder, and salt. Whisk until the dry ingredients are well blended.
In a separate bowl, beat the eggs, vanilla extract, and almond extract together until smooth.
Add the wet ingredients to the dry ingredients, stirring well until a dough forms. The dough will be sticky, so work gently.
Fold in the sugar-free chocolate chips until they are evenly distributed in the dough.
Divide the dough in half and place the portions on the prepared baking sheet. Shape each half into a log about 4 inches wide by 10 inches long, spaced apart to allow spreading.
Bake in the preheated oven for 25 minutes, or until firm to the touch.
Remove the logs from the oven and let them cool on the baking sheet for about 15 minutes. Reduce the oven temperature to 300°F (150°C).
Using a serrated knife, carefully slice the logs into 1/2 inch thick biscotti. Lay the biscotti cut side down on the baking sheet.
Return the biscotti to the oven and bake for an additional 10 minutes, flip them over, and bake for another 10 minutes, or until they are dry and crisp.
Allow the biscotti to cool completely on the baking sheet before serving. They will become crisper as they cool.
Store the cooled biscotti in an airtight container at room temperature for up to two weeks.
Nutrition Facts
Calories |
2241 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.1 g | 223% | |
| Saturated Fat | 44.4 g | 222% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1250 mg | 54% | |
| Total Carbohydrate | 359.5 g | 131% | |
| Dietary Fiber | 87.7 g | 313% | |
| Total Sugars | 15.8 g | ||
| Protein | 88.2 g | 176% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 740 mg | 57% | |
| Iron | 28.4 mg | 158% | |
| Potassium | 3306 mg | 70% | |
*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.
