Keto Chocolate Hazelnut Biscotti

This Keto Chocolate Hazelnut Biscotti recipe brings the classic Italian cookie into your low-carb lifestyle. Crispy, nutty, and dipped in decadent dark chocolate, it's the perfect companion to your morning coffee or as an after-dinner treat. Enjoy the indulgence without the guilt.

Course Desserts, Snacks

Cuisine Italian

Keyword Chocolate Hazelnut Biscotti, Keto Biscotti, keto dessert, Low Carb Cookie

Prep Time 20

Cook Time 45

Total Time 1 5

Servings servings

Calories 160kcal

Equipment

Oven
Baking sheet
Parchment paper or silicone mat
Large mixing bowl
Medium mixing bowl
Whisk
Measuring cups and spoons
Serrated knife
Microwave-safe bowl

Ingredients

1 ½ cups almond flour 150g
½ cup granulated erythritol 100g
½ cup hazelnuts, roughly chopped 75g
¼ cup unsweetened cocoa powder 22g
1 tsp baking powder 4g
¼ tsp salt <1g
2 large eggs
¼ cup unsalted butter, melted 60ml
1 tsp vanilla extract 5ml
½ cup sugar-free dark chocolate chips 85g

Instructions

Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
Combine Dry Ingredients: In a large mixing bowl, whisk together almond flour, erythritol, cocoa powder, baking powder, and salt. Stir in the chopped hazelnuts.
Mix Wet Ingredients: In a separate bowl, beat the eggs, then mix in the melted butter and vanilla extract until well combined.
Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and mix until a dough forms.
Shape the Biscotti: Divide the dough into two equal parts. On the prepared baking sheet, form each half into a log approximately 1/2 inch thick, 2 inches wide, and 8 inches long.
First Bake: Place the baking sheet in the oven and bake for 25 minutes, or until the logs are set and a toothpick comes out clean.
Cool and Slice: Allow the logs to cool for 15 minutes, then slice diagonally into 1/2 inch thick slices using a serrated knife.
Second Bake for Crispness: Lay the slices cut-side down on the baking sheet and bake for another 10-20 minutes, flipping halfway through, until they reach your desired crispness.
Melt Chocolate: While the biscotti are cooling, melt the sugar-free dark chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each until smooth.
Dip Biscotti in Chocolate: Dip one end of each biscotti into the melted chocolate and lay them back on the parchment paper to set.
Cool Completely: Let the biscotti cool until the chocolate is firm to the touch.

Notes

Store biscotti in an airtight container at room temperature for up to 1 week.

For nut allergies, replace hazelnuts with keto-friendly seeds like pumpkin or sunflower seeds.

Ensure your dark chocolate is sugar-free to maintain ketosis.

Nutrition