Low Carb Chocolate Biscotti

Indulge your sweet tooth guilt-free with this Low Carb Chocolate Biscotti recipe, a delightful treat that's perfect for keto and low-carb lifestyles. Made with a rich blend of blanched almond flour, unsweetened cocoa powder, and sugar-free chocolate chips, these crunchy biscotti deliver all the chocolatey goodness without the carbs. Lightly sweetened with erythritol and infused with hints of vanilla and almond extracts, every bite is bursting with flavor. With a simple double-baking method, this recipe creates irresistibly crisp biscotti that pair perfectly with a steaming espresso or afternoon tea. Quick to prepare and long-lasting, these biscotti are as convenient as they are delicious—ideal for a make-ahead snack or a cozy coffee break. Keep these crumbly, chocolatey delights on hand and savor a treat that loves you back!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 12

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

Directions

Step 1

Preheat the oven to 325°F (163°C). Line a large baking sheet with parchment paper or a silicone mat.

Step 2

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.

Step 3

In a separate bowl, beat the eggs, vanilla extract, and almond extract together until smooth.

Step 4

Add the wet ingredients to the dry ingredients, stirring well until a dough forms. The dough will be sticky, so work gently.

Step 5

Fold in the sugar-free chocolate chips until they are evenly distributed in the dough.

Step 6

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.

Step 7

Bake in the preheated oven for 25 minutes, or until firm to the touch.

Step 8

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).

Step 9

Using a serrated knife, carefully slice the logs into 1/2 inch thick biscotti. Lay the biscotti cut side down on the baking sheet.

Step 10

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.

Step 11

Allow the biscotti to cool completely on the baking sheet before serving. They will become crisper as they cool.

Step 12

Store the cooled biscotti in an airtight container at room temperature for up to two weeks.

Nutrition Facts

Serving size	(771.0g)

Amount per serving	% Daily Value*
Calories	2241.0

Total Fat 174.1g	0%
Saturated Fat 44.4g	0%
Polyunsaturated Fat g
Cholesterol 558mg	0%
Sodium 1249.6mg	0%
Total Carbohydrate 359.5g	0%
Dietary Fiber 87.7g	0%
Total Sugars 15.8g
Protein 88.2g	0%

Vitamin D 120IU	0%
Calcium 739.5mg	0%
Iron 28.4mg	0%
Potassium 3305.5mg	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: 46.7%

Protein: 10.5%

Carbs: 42.8%