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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I'm really not a morning person, but I bet this could easily coerce me out of bed in the morning! It looks delicious 🙂
Carolyn, I love your use of hazelnut flour! Anything that invokes the spirit of Nutella is alright in my book! 😀 As always, thanks for sharing!
I really wish I was munching on this now!
OK, I will do as you say 🙂 These have such rich color and they look delicious…I have not made biscotti in such a long time but I do enjoy them 🙂
That biscotti looks amazing! Beautiful recipe, as always!
Wow-these look fab! Thanks for the idea and recipe. I can't wait to try them. I know a friend of mine will love them too and she's coming to visit soon–so I envision us sitting on the couch in the morning with our coffee and biscotti (we're both morning people!).
Have a great day 🙂
Biscotti is my favorite cookies dunked in black coffee love the chocolate ones and hazelnuts wow thats another bonus!
I figured you were a morning person. I'd eat these for breakfast even if they were crumbly. I just bought some almond flour to play with, I will have to look for the hazelnut now. Have a great rest of the weekend.
-Gina-
Look at all of those wonderful nuts in that biscotti! Good for you or not, it looks like a treat!!
I'm an "all-day" person. Haha! I'm generally in a good mood until I get incredibly hungry. Having these to go with my coffee would make my mornings that much better.
This would make even the grumpiest in the morning smile. Wonderful…want this with tea. I'm totally with you, I'm a morning person too and I have to eat…a couple breakfasts, but when I first wake up, I need just a little bit to wake up the stomach. The second breakfast is the heartier one.
@ Belinda: HA! Second Breakfast! Love i!
Thanks for the insight in baking these Carolyn. That's what I love about you is you tell it like it is vs. letting us hash it out. I just made a chocolate hazelnut ice cream and found something similar with the taste. Maybe something to do with the combination of hazelnut and chocolate? I full agree by the way about the progressive breakfast. I cannot eat much when I first get up.
Pop by this week is you have a sec. Doing Michael Pollan book giveaway now (through Mon. midnight), will have some fun GF recipes Monday and Tuesday and another yummy giveaway starting Wednesday (no hoops, just leave a comment to participate)!
OMG what a gorgeous biscotti! I'm with you on the hazelnut flour thing; I want to try to make macarons, but refuse to make them with my own ground almonds…there's no way I could get them fine enough!
Still no ideas about how to use the soy flour. Whenever I find out I'll let you know. 😉
Wow, so yummy and low carb!!!!! Fantastic!!!! I'm also a morning person. I like going late to bed, I don't wake up early when I'm free, but I'm happy and in a good humor as soon as I get up. I also love breakfast, it's my favourite meal on the day, so when I wake up the thought of my breakfast makes me jump out of bed!!!!!
Just returned from Italy and kind of addicted to biscotti. Very timely!