Keto Chocolate Biscotti
Indulge in the perfect guilt-free treat with this Keto Chocolate Biscotti recipe, a low-carb twist on the classic Italian cookie. Crafted with almond flour and sweetened with granulated erythritol, these biscotti are rich in flavor yet keto-friendly. The addition of unsweetened cocoa powder, sugar-free dark chocolate chips, and crunchy chopped nuts delivers a decadent, satisfying texture in every bite. Baked twice for that signature crispness, these biscotti are as delicious as they are versatile—pair them with your morning coffee or enjoy them as a snack. Ready in under an hour, this easy-to-make recipe is sure to become a pantry staple for anyone following a ketogenic diet.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 1.5 cups almond flour
- 0.25 cup unsweetened cocoa powder
- 0.75 cup granulated erythritol
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 2 whole large eggs
- 1 teaspoon vanilla extract
- 0.5 cup sugar-free dark chocolate chips
- 0.5 cup chopped nuts (such as almonds or walnuts)
Directions
Step 1
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2
In a large bowl, sift together the almond flour, unsweetened cocoa powder, erythritol, baking powder, and salt. Mix well to combine the dry ingredients.
Step 3
In a separate bowl, whisk the eggs together with the vanilla extract until well blended.
Step 4
Add the wet ingredients to the dry ingredients, mixing until a dough forms.
Step 5
Fold in the sugar-free dark chocolate chips and chopped nuts into the dough until evenly distributed.
Step 6
Transfer the dough onto the prepared baking sheet. Shape it into a flat log about 10 inches long and 3 inches wide.
Step 7
Bake for 20-25 minutes, or until the log is firm to the touch.
Step 8
Remove from the oven and allow it to cool for about 10 minutes. Reduce the oven temperature to 300°F (150°C).
Step 9
Once cooled enough to handle, use a sharp serrated knife to slice the log into 1/2-inch thick slices.
Step 10
Arrange the slices back onto the baking sheet, cut side down.
Step 11
Return them to the oven and bake for an additional 10-15 minutes per side, until the biscotti are dry and crisp.
Step 12
Let the biscotti cool completely on a wire rack before serving.
Nutrition Facts
| Serving size | (644.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2074.6 |
| Total Fat 164.0g | 0% |
| Saturated Fat 40.9g | 0% |
| Cholesterol 372mg | 0% |
| Sodium 1179.4mg | 0% |
| Total Carbohydrate 301.1g | 0% |
| Dietary Fiber 67.9g | 0% |
| Total Sugars 8.9g | |
| Protein 71.1g | 0% |
| Vitamin D 80IU | 0% |
| Calcium 496.6mg | 0% |
| Iron 27.0mg | 0% |
| Potassium 2118.4mg | 0% |
Source of Calories