Keto Chocolate Biscotti are deliciously crisp Italian-style biscuits, perfect for dipping into coffee or tea. Made with hazelnuts and a sugar-free chocolate drizzle, they look and taste like they came from a bakery!
Chocolate and hazelnut together is a magical combination. Magical, I tell you! Anyone who has ever tasted my Keto Nutella understands what I am talking about. I like to bring those two flavors together as often as possible.
These Keto Chocolate Hazelnut Biscotti have been on my website for over 15 years now, if you can believe it. And every time I make them, I remember why I love them so much. They have mild sweetness and serious crunch, just like the classic Italian cookie. And they taste so good dipped into my morning coffee.
If you love my classic Keto Biscotti, this chocolate version is a must-make!
★★★★★
Susan says: “Carolyn, I just tried these as part of a biscotti-baking rampage yesterday. They are divine and held together beautifully; this morning they taste even better than they did fresh out of the oven.“
Ingredients and Substitutions
- Hazelnut meal: There are several brands of this but I recently found a blanched version from Wellbee’s that makes the texture even better. You can also use almond flour.
- Sweetener: You really do need an erythritol sweetener for crisp biscotti. Any amount of allulose or xylitol will prevent them from crisping up properly.
- Cocoa powder: I recommend Dutch process cocoa powder for a deeper chocolate flavor.
- Xanthan gum: This helps give the biscotti a little more stability so that they hold together better. You can skip it but they may be more fragile.
- Hazelnut oil: I like using hazelnut oil for increased hazelnut flavor. But you can use any neutral tasting oil or melted butter.
- Hazelnut extract: You can also use vanilla extract.
- Chopped hazelnuts: Chop them fairly finely, as larger pieces make it harder to cut through the biscotti.
How to Make Keto Chocolate Hazelnut Biscotti
- Combine the dry ingredients: In a large bowl, whisk together the hazelnut meal, sweetener, cocoa powder, baking powder, xanthan gum, and salt.
- Add the wet ingredients: Stir in the oil, egg, and extract until the dough comes together. Stir in the chopped hazelnuts.
- Bake once: Form into a long, low log and bake until firm. Remove and let cool 30 minutes.
- Cut into slices: Carefully slice the log into 14 slices, and spread around the baking pan.
- Bake again: Return to the oven and bake on low heat for another 15 to 20 minutes, then turn off the oven and let the biscotti remain inside until cool.
- Drizzle with chocolate (Optional): Melt the chocolate in a microwave safe bowl and drizzle over the cooled biscotti.
Carolyn’s Tips for Success
I recommend using commercially ground nut meals for keto biscotti, as it is very difficult to grind them finely enough at home. I have tried it and they end up more fragile and crumbly.
As previously stated, ONLY erythritol-based sweeteners will produce a crisp cookie. If you wish to cut back on the erythritol, try adding some pure stevia or monk fruit to increase the sweetness.
Take care when cutting the biscotti into slices, as it can be a bit fragile. I recommend a very sharp knife, and sawing lightly until it breaks the surface. Then just cut straight down so the sides don’t tear.
Make Ahead Recipe
One of my favorite things about biscotti is how well they last compared to other keto baked goods. They are meant to be hard and dry and can last up to two weeks in the counter, so they are perfect for advance prep. I’ve even taken them with me when traveling!
They also freeze very well. I’ve made keto biscotti several months in advance of the holidays and frozen them in covered containers. Once thawed, they taste just as good as they did fresh!
Keto Chocolate Hazelnut Biscotti Recipe
Ingredients
- 1 3/4 cups (180 g) hazelnut flour
- 1/3 cup (63.33 g) granular sweetener, (erythritol-based)
- 1/4 cup (21.5 g) cocoa powder
- 1 tsp baking powder
- 1/2 tsp xanthan gum
- 1/4 tsp (0.25 tsp) salt
- 1/4 cup (54.5 g) toasted hazelnut oil, (or melted butter)
- 1 large (1) egg
- 1/2 tsp (0.5 tsp) vanilla or hazelnut extract
- 1/4 cup (30 g) finely chopped hazelnuts
- 1 ounce (28.35 g) sugar free chocolate chips, (optional)
Instructions
- Preheat the oven to 325ºF and line a baking sheet with a silicone mat or parchment paper.
- In a large bowl, whisk together the hazelnut flour, sweetener, cocoa powder, baking powder, xanthan gum, and salt. Stir in the oil, egg, and extract until the dough comes together.
- Turn the dough out onto the prepared baking sheet and shape into a low, flat log about 10 by 3 inches. Bake until firm to the touch and lightly browned, 22 to 25 minutes. Remove from oven and let cool 30 minutes. Reduce the oven temperature to 275ºF.
- Transfer the log to a cutting board and carefully cut into 14 slices. This is easier with a very sharp non-serated knife. Saw back and forth only until you break the surface of the log, then cut straight down from there.
- Arrange the slices back on the baking sheet with plenty of space between them. Bake another 20 minutes, then turn off the oven and let the biscotti sit inside until cool.
- Place the chocolate chips in a small microwave safe bowl and melt in 30 second increments, stirring in between until smooth. Alternatively, you can melt the chocolate in a heatproof bowl over a pan of barely simmering water.
- Place the chocolate in a ziplock bag with a small corner snipped off. Drizzle over the cooled biscotti and let set.
Notes
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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Too funny… it was in high school that I discovered I was NOT a morning person when a friend pointed out how grumpy I was in first period. Ha! I soon discovered coffee after that and found that I became more pleasant. 🙂
I love hazelnut flavored coffee as a special treat every once in a while, but I think I would much rather dip one of these in my regular coffee instead. Yum!
I adore biscotti! These look so rich in flavor and so easy. You always put out such tasty dishes and treats. I really appreciate your focus:)
One of these and a warm glass of milk would go down very smoothly right about now…Theresa
I love baking gluten-free so these biscotti sound just perfect. I would love a couple with a good cup of coffee. The picture is beautiful too.
Nisrine
Hey Roxana…If you wanted to make the biscotti with almond flour, that would work just fine. Substitute it cup for cup. They can be used pretty much interchangeably, I do it all the time!
another tempting recipe but I have some questions, as usual : what's the difference between hazelnut flour and almond flour (except the fact that one is from hazelnuts and one from almonds)? Can I substitute one with the other? I still have almond flour left from the cranberry bliss bars and since that was the only time I used it I have no clue how I can use the rest.
would be much appreciated if you'd clear that up for me.
Have a wonderful evening
It must have been the added nuts that made it crumbly. The ones I made with almond flour were crunchy and held together like a cookie. I certainly wish I had your talent for baking and picture taking. The biscotti looks amazingly delicious.
I am so much like you in my early bird ways and seem to get up earlier and earlier the older I get. I usually can be found happily sipping my coffee, emailing, and catching up on news from 5-8 a.m. And then get a faint twinge of hunger, which I usually ignore. I SO want and need to make a batch of these this gorgeous, yummy looking biscotti, which are just the perfect remedy!
There are so many chocolate recipes around so early in the year that I'm very encouraged to create something chocolatey. And I know you're so innovative with your low carb recipes that I'm not the least hesitant (or guilty) to try them out your way! I love Nutella but unfortunately, Nutella loves my hips, so this healthy way of achieving the same flavor is being bookmarked!
They sure look pretty and very chocolaty! Great advice – do as I say, not as I do 🙂 I would probably prefer a stronger hazelnut flavor too – I like how you share the not-so-good aspects and what you would do differently. Have a great weekend, Carolyn!
chocolate and hazelnut is a delicious combination
Oh Carolyn…always amazing photos and recipes..I am enjoying you blog so much!!:D Biscotti look fabulous!!!
These look absolutely amazing! I've not made biscotti yet with chocolate or hazelnuts. This hazelnut flour is rather intriguing to me! I'll have to search some out because chocolate and hazelnut is a great combination!
How deliciously creative, Carolyn. Love the use of ground hazelnuts and chocolate to mimic nutella. I love nutella, but avoid it like the plague. Way too addictive for my ridiculous sweet tooth. What a great idea to copy it's flavor. Great job!
I love biscotti and these look delicious! Care to fast ship some to Canada for me? I need a pick-me-up tomorrow with my coffee.
You are on a roll, loving all your recipes, these biscotti look amazing!!