This crispy gluten-free chocolate keto biscotti recipe is a delicious low-carb version of the traditional twice baked Italian cookie! Enjoy for dessert, snack, or to dip into your morning coffee.
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Looking for a sugar-free treat to enjoy with a cup of coffee? Why not make your mornings a bit more indulgent with chocolate almond flour biscotti!
Biscotti is a traditional twice-baked Italian cookie. You flatten dough on a pan, partially bake it, then cut it into slices and finish baking. I think the process is kind of fun.
Since a biscotti is a crunchier cookie, I knew I wanted to use almond flour. It’s a great way to get nice, crisp cookies while keeping the recipe low carb.
And you can dress up your keto biscotti however you like! Add chopped nuts, dip them in chocolate, or stir white chocolate chips into the dough before baking. The delicious possibilities are endless.
How to Make Chocolate Low-Carb Biscotti
Biscotti is fun to make because it’s a little different than other cookies. And the whole process is quite simple!
Make the dough
- In a mixing bowl, combine the butter, granular sweetener, stevia, egg, and vanilla until everything is well-blended.
- In a separate bowl, mix the dry ingredients until well-combined.
- Add the dry mixture to the wet mixture and mix again until everything is smooth and well-blended. If you’re adding any extra ingredients like nuts or chocolate chips, fold them in at this step.
Shape dough and partially bake it
- Place dough on a lined cookie sheet and shape into a low, flat log.
- Bake the dough at 325°F for about 20 minutes.
- Once the log is lightly browned and cake-like, remove from the oven and reduce the temperature to 275°F.
Slice and finish baking
- Allow the log to cool for about 10 minutes, then slice it into thin strips about ½ an inch wide.
- Set the slices on their side on the cookie sheet, then bake again for about 20-30 minutes until they are fully crisped.
You can enjoy your keto chocolate biscotti as-is, or you can decorate them with more chocolate!
Chocolate-Dipped Biscotti
Are you in the mood for a cookie that can satisfy any sweet tooth or chocolate craving? I recommend making double chocolate biscotti!
This simply involves baking a batch of chocolate biscotti, allowing them to cool, then dipping them into melted chocolate. You can use keto chocolate chips, sugar free white chocolate, or any other kind of keto friendly chocolate.
- Prepare a tray by lining it with a silicone mat or parchment paper.
- Melt your chocolate of choice over low heat or with a double boiler until completely melted, then remove from heat.
- One by one, dip each cookie into the chocolate. You can dunk the biscotti half-way or cover the entire cookie. Then, set it on a non-stick surface to harden.
- Once all the cookies have been dipped, you can use any leftover chocolate to drizzle on top if desired.
Your chocolate-dipped low-carb biscotti should be stored in a cool, dry place to keep them from melting. You could also store them in the refrigerator.
Drizzling Chocolate on Biscotti
Are you looking for just a little extra chocolate with your sugar-free biscotti? No problem!
Start by melting your chocolate of choice over low heat or with a double boiler. Line a tray with parchment paper or a silicone mat, then set your biscotti cookies on the sheet. You want them to be close together to avoid wasting chocolate.
Once the chocolate is melted, grab a spoonful and then drizzle the chocolate across the cookies. It’s that easy! You can drizzle as much or as little chocolate as you like.
Recipe Variations
Looking for even more fun ways to make keto biscotti? Another option is to add some different ingredients to the dough before baking!
For example, chocolate chip biscotti is always a big hit. Or try including some chopped nuts to add a wonderful crunch to your cookies. Chocolate almond biscotti is one of my favorite variations.
If you want more creative options, try adding white chocolate chips or peanut butter chips. You could even add a little espresso powder, which will enhance the chocolate flavor!
Feel free to have some fun with this recipe.
What to Serve with Keto biscotti
This tasty treat is perfect all on its own, but it’s also fun to pair with other foods or drinks.
The most popular way to enjoy biscotti is alongside coffee. In fact, biscotti was purposely made to be a very crisp cookie so that you can dunk it in coffee without it falling apart.
So go ahead and enjoy it with your morning coffee or a cup of bulletproof tea.
For something cool, try them with low-carb frozen desserts like chocolate, vanilla, or keto butter pecan ice cream! You could even pair a cookie with blueberry ice cream for an unusual but delicious flavor combo.
I also use these biscotti cookies in my keto oreo cheesecake! If you want something truly indulgent, give that recipe a try. It never disappoints.
Other Recipes To Try
Looking for a few more low-carb cookies that are easy to whip up? Check out a few of these favorites:
- Hazelnut Flour Cookies are pillow-soft on the inside, crisp on the outside, and topped with crushed hazelnuts for a wonderful crunch!
- Chocolate Zucchini Cookies have such a delicious chocolate flavor, no one can ever tell there’s a veggie in the recipe.
- Coconut Flour Chocolate Chip Cookies are the perfect way to enjoy this classic cookie without the sugar or the carbs!
- Cranberry Almond Biscotti are another elegant low carb twist on a traditional Italian twice-baked cookie recipe.
- Coconut Flour Peanut Butter Cookies taste so indulgent but only have 2 net carbs per cookie and are totally gluten-free!
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Recipe
Chocolate Keto Biscotti
Video
Ingredients
- 1 large egg
- ¼ cup erythritol or 3 tablespoons sugar substitute (see note)
- ¼ teaspoon stevia concentrated powder or 2½ tablespoons sugar substitute (see note)
- ¼ cup of butter softened
- ½ teaspoon vanilla extract
- 1 ¾ cups almond flour
- ¼ teaspoon xanthan gum
- ½ cup unsweetened cocoa
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 1 teaspoon cinnamon
- sugar-free chocolate chips (optional)
- chopped nuts (optional)
Instructions
- Preheat an oven to 325°F. In mixing bowl, mix butter, granular sweetener, stevia, egg, and vanilla until well blended. In a separate bowl, add all the dry ingredients and mix until well combined. Add the dry mixture to the wet mixture and mix again until well blended. If desired, chocolate chips or nuts can be mixed in at this time.
- Shape the mixture into a large ball of dough. Place dough ball on a silicon baking mat or parchment paper lined cookie sheet. Shape dough into a low, flat log.
- Bake the dough for about 20 minutes, or until lightly browned and cake-like. Remove from oven and reduce the temperature to 275 degrees F. Cool the log for about 10 minutes and then slice into thin strips about ½ inch wide. Place the slices on their side on the cookie sheet, and then bake for about 20-30 minutes, or until they are fully crisped.
Notes
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Copyright
© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
Post updated on November 17, 2020, with new images and additional recipe information. Originally published on September 24, 2010.
Bob
I substituted chocolate with PB Fit original and added 1/2 teaspoon of xanthan gum and used HU chocolate chips. Because the PB Fit has healthier coconut sugar, I reduced the Monk Fruit sweetener to 1/4 cup. This recipe and the chocolate biscotti are excellent.
Wendy
I have made chocolate almond biscotti for years and switched to keto the beginning of this year so I wanted to attempt to still feel like it's Christmas. I found this recipe and it looked a lot like what I usually use other than the almond flour and the substitute sugar and I followed the recipe to a tee and I could not stomach the taste of the stevia powder and cinnamon combo. I threw that batch away and I replaced the sugar with monk fruit erythritol blend powdered sugar and left out the cinnamon and added a half teaspoon of almond extract with the vanilla. Added chocolate chips and sliced almonds. It was delicious. I guess that's why you try recipes before you decide to give them as gifts. I'm glad I did!!
Lisa MarcAurele
This is an old recipe that was created before monk fruit was available. I do agree that monkfruit/erythritol blends give the best taste!
Julie
These are completley amazing!!!! I made them exactly as the recipe but I switched out for coconut sugar ... I almost hate that I love them so much because after a long wait I am finally back in ketosis lol and I want to make other flavors now . Seriously the best texture and flavor BRAVO and thank you so much !!!
Anthony
In this recipe for biscotti you call for baking soda but in the recipe for the maple walnut biscotti it calls for baking powder. Any reason for the difference?
Lisa MarcAurele
I don't have a maple walnut biscotti recipe. Either can be used (with the right amount and ingredient combination) but I prefer using baking soda as many commercial brands of baking powder have undesirable ingredients.
Rebecca
Hello, Thanks for the great recipe! I added some liquid stevia in addition to the granular sweetener, espresso powder & hazelnuts, delicious with a cup of coffee.
Lisa MarcAurele
So glad the chocolate keto biscotti worked out!
Lisa
My son is allergic to tree nuts but is fine with coconut. . .can I substitute with coconut flour or sunflower flour? If so, how much would you recommend, and is there any other modification that should be made?
P.S. Is psyllium husk powder just as good to use as a binding agent? Thanks!
Lisa MarcAurele
Other changes are needed to use coconut flour in place of almond flour. But, you can sub sunflower seed flour one for one in place of almond flour. So, I'd try the sunflower seed flour. And psyllium is a good binding agent if you want to add a tiny bit (a little does go a long way).
Karen
The biscotti is excellent! Thanks for the recipe, your recipes are by far the best I have tasted.
Lisa MarcAurele
Thanks so much Karen! I'm so happy that the keto biscotti worked out for you!
Judie
Could I leave out the chocolate and add almond extract and almonds?
Lisa MarcAurele
It should work out, but you may need to add more almond flour.
Maru Anne
If I omit the stevia what is the new measurement of sweetener do I use? I’m planning to make these biscottis today!
Lisa MarcAurele
You'll need about 1/2 cup or sweeten to taste. Some may be fine with just omitting the stevia and not adding any additional sweetener. It all depends on your own taste preference.
Gillian DidierSerre
Hi Lisa ..I just watched the oreo cookie cheesecake..? then scrolled to your chocolate biscotti..I don't like stevia can I use Lakanto instead as sweetner tks
Lisa MarcAurele
Absolutely! Any sweetener that you prefer can be used.
Zu
Well...good morning to ME! I was missing that coffee dunking action in the am. I made these over the weekend but omitted the chocolate and doubled the cinnamon. I wasn't able to get the crunchy texture, but it was perfect consistency with the coffee. The flavor was spot on. It most certainly hit the spot. Plus, at 2 net carbs a piece, it is the PERFECT treat. Thank you!!!
Lisa MarcAurele
You're welcome. I usually get them a little crunchy in the second bake. But when dunking in coffee, it doesn't really matter.
Anu
This is delicious! Made a double batch as Christmas gifts, added roasted, chopped hazelnuts and decorated with low carb white chocolate... Gorgeous! Not ugly at all... Thank you :-))))
Lisa
You're welcome!
Mary
These were wonderful. Thank you. I added black walnuts to the recipe and made them smaller so actually got 36 small cookies at 39 calories and 1 net carb per cookie.
Lisa
Love the added nuts! Thanks for giving them a try!
Lexy
My swerve has 5 C per 5 g if I use the recipe that is 110 Carbs for the cookies???
Lisa
The carbs in Swerve are from erythritol which doesn't impact blood sugar. It's not counted in the total carbs.
Charlene
These look awesome! Where is the pie crust recipe you stated you'd post separately?
Lisa
It's in with the cookies and cream cheesecake recipe.
Lydia
Yum! Can another ingredient be substituted for xanthan gum? Thanks.
Lisa
Either guar gum or some other high fiber powder.
Amber
Do you know about how much psyllium husk I may need to replace the Xanthan gum?
Lisa MarcAurele
I'd just leave the xanthan gum out, but you could try about 1/2 teaspoon or so.
boo
I LOVED finding this recipe, especially since you used stevia and erythritol. Do you know if coconut flour could be incorporated to replace some of the almond meal to reduce the fat/calories? I am going to attempt to make this with half the butter and applesauce to replace the other half. Thank you again!
emt training
Pretty nice post. I just stumbled upon your blog and wanted to say that I have really enjoyed browsing your blog posts. In any case I’ll be subscribing to your feed and I hope you write again soon!
Lee
Will be making this! Was looking for a GF biscotti recipe. This fits the bill.
Thanks for creating and sharing this.
fooddreamer
I've been meaning to try low carb biscotti. Thanks for sharing this!