Low Carb Biscottini con Gocce di Cioccolato

Indulge in the perfect guilt-free treat with these Low Carb Biscottini con Gocce di Cioccolato, a delightful Italian-inspired cookie that’s crisp, crunchy, and studded with sugar-free dark chocolate chips. Made with a blend of almond and coconut flours, this low-carb twist on the classic biscotti is rich in flavor but light on carbs, making it ideal for keto and low-sugar lifestyles. Sweetened with granulated erythritol and infused with creamy butter and aromatic vanilla, these biscottini offer a decadent yet wholesome snack or dessert. Perfectly portioned and baked to golden perfection, they’re great for dipping in your morning coffee or savoring as a crunchy evening treat. With just 15 minutes of prep time and easy-to-follow steps, this recipe delivers bakery-quality results right from your kitchen!

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 12

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)

Directions

Step 1

Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.

Step 2

In a medium-sized mixing bowl, combine the almond flour, coconut flour, erythritol, and baking powder. Stir thoroughly to mix the dry ingredients.

Step 3

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.

Step 4

Gradually add the dry mixture to the wet mixture, stirring continuously until a dough forms.

Step 5

Gently fold in the sugar-free dark chocolate chips until evenly distributed throughout the dough.

Step 6

On a floured surface or a piece of parchment paper, shape the dough into a log about 10 inches long and 2 inches wide.

Step 7

Carefully transfer the dough log to the prepared baking sheet.

Step 8

Bake in the preheated oven for 20-25 minutes until the dough is firm and lightly golden brown.

Step 9

Remove the baked log from the oven and let it cool for 10 minutes. Reduce the oven temperature to 300°F (150°C).

Step 10

Once cooled, slice the log diagonally into 1/2 inch thick biscottini using a sharp serrated knife.

Step 11

Place the slices back on the baking sheet cut-side down and return them to the oven.

Step 12

Bake for an additional 10-15 minutes, flipping halfway through, until the biscottini are crisp.

Step 13

Allow the biscottini to cool completely on a wire rack before serving.

Nutrition Facts

Serving size	(498.8g)

Amount per serving	% Daily Value*
Calories	1804.1

Total Fat 154.6g	0%
Saturated Fat 53.1g	0%
Polyunsaturated Fat g
Cholesterol 503.0mg	0%
Sodium 627.8mg	0%
Total Carbohydrate 181.5g	0%
Dietary Fiber 40.8g	0%
Total Sugars 8.3g
Protein 53.4g	0%

Vitamin D 80IU	0%
Calcium 430.0mg	0%
Iron 12.2mg	0%
Potassium 606.3mg	0%

*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.

Source of Calories

Fat: 59.7%

Protein: 9.2%

Carbs: 31.1%