Sugar-Free Chocolate Biscotti
Indulge guilt-free with these sugar-free chocolate biscotti, a perfect treat for anyone seeking a delicious yet wholesome dessert or snack. Made with almond flour and sweetened naturally with erythritol, these biscotti offer a rich chocolate flavor enhanced by unsweetened cocoa powder and a satisfying crunch from chopped nuts and sugar-free chocolate chips. With no added sugar, they’re ideal for low-carb or keto diets and make a delightful accompaniment to your morning coffee or tea. Easy to prepare and baked twice for that signature crisp texture, this recipe yields 24 perfectly portioned slices that are equally great for entertaining or enjoying solo. Healthy, flavorful, and irresistibly crisp—these sugar-free biscotti are sure to become a go-to in your baking repertoire.
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Recipe Information
Ingredients
- 2 cups almond flour
- 0.5 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 0.75 cup erythritol
- 3 large eggs
- 1 teaspoon vanilla extract
- 0.5 cup chopped nuts (hazelnuts or almonds)
- 0.5 cup sugar-free chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the almond flour, unsweetened cocoa powder, baking powder, and salt until well combined.
In a separate bowl, beat the erythritol and eggs together until the mixture becomes creamy and smooth.
Stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, folding gently to combine.
Fold in the chopped nuts and sugar-free chocolate chips until evenly distributed throughout the dough.
With slightly wet hands, form the dough into a log approximately 12 inches long and 3 to 4 inches wide on the prepared baking sheet.
Bake in the preheated oven for 25 to 30 minutes, or until the log is firm to the touch.
Remove the dough from the oven and let it cool for about 10 minutes.
Reduce the oven temperature to 325°F (160°C).
Once cooled, use a serrated knife to slice the log into 1/2-inch thick biscotti pieces.
Place the slices cut side down back onto the baking sheet.
Bake for an additional 15 to 20 minutes until the biscotti are dry and crisp.
Allow the biscotti to cool completely on a wire rack before serving or storing in an airtight container.
Nutrition Facts
Calories |
2536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.9 g | 258% | |
| Saturated Fat | 48.1 g | 241% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1252 mg | 54% | |
| Total Carbohydrate | 376.5 g | 137% | |
| Dietary Fiber | 101.4 g | 362% | |
| Total Sugars | 12.3 g | ||
| Protein | 99.8 g | 200% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 739 mg | 57% | |
| Iron | 30.5 mg | 169% | |
| Potassium | 2426 mg | 52% | |
*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.
