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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Besides Hazelnut Flour, do you have other nut flours that you recommend? Thank you.
Almond flour would be fine.
Love this recipe. Recently added zest of 1 orange, 1/4 c Lily chocolate chips and 1/4 c fresh orange juice to recipe. Really amazing!!!
Sounds amazing!
FYI You have a typo “I am a morning person, though and through”
Thanks for the awesome recipes. I never have to worry. Want something fast? Dream a little Dream!! Fully tested recipes,brings success every time to every meal.
Ahhh!! I’m so excited. I’ve struggled to find keto-friendly treats that are actually good and now I have this one!! It’s on repeat in my house. 🙂 Thank you!
These were so tasty and perfectly crisp! The perfect biscotti cookie ????
These biscotti’s are so delicious and we love that they are keto! So yummy and the perfect snack. My hubby and I love to munch on these during movie night or game night. Excited to make these again!
Hi Carolyn,
I just made the updated version of these from your book (The Ultimate Guide To Keto Baking), and tasted the first one, with a cup of coffee. OH MY STARS & GARTERS!!! Let it be known that I now officially worship the ground you walk on!
Ohhh, thank you. I need to update this post to reflect the newer recipe!
Hi Carolyn, when searching for an alternative to my favourite Lime Macadamia nut biscotti, I found this recipe. As I grind all my nuts to a meal texture for both – and they are crumbly and delicate to get to the second stage where you cut them into slices, I wanted to offer my solution. With both recipes I’ve begun to form 12 little ‘logs’ like my mother’s pecan crescents with the dough. I’ve found baking them at 20 minutes at 300F and letting them dry out in the oven precludes all the remaining fussing. Just move all the logs close together when they’ve cooled and dried and drizzle with your favourite topping. Cuts out a whole lot of work and they are just as tasty (if not so aesthetically correct).
Cheers from another fan in Canada!
That’s a great idea!
Just made this recipe – 20 logs worked out just fine, and reduces the nutrient values – although I eat two of them for breakfast.
Keep up the GREAT work!
Sharing this tip with my Facebook followers! Thanks, Linda.
Carolyn – Cool! My business doesn’t allow any Social Networking – thanks for telling me.
Wondered if you could include the calorie count for the biscotti’s and strawberry rhubarb dessert…. Also wondered if you know the calorie count of 1 cup of almond flour vs 1 cup whole wheat pastry flour? Thanks so much
I am sorry, I don’t have time to go back and do all the counts on my older recipes. However, there is plenty of online software you can use to calculate all of the nutritional counts. Thanks!
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. I used hazelnut meal and no whole nuts as you suggested, and they are perfect.
have you tried carbalose flour (1/4 part of it to 3/4 parts) it seems to help with the crumbly part so I've read (I read alot of other sites and blogs)…just got mine today but haven't tried anything with it.
These look so decadent – I would love to try one! Keep up the delicious work 🙂
Such a sexy looking biscotti!
How is it you manage to stay so skinny when you cook such stuff every day? 🙂
Once again, a beautiful and fantastic looking creation. I love biscotti and hazelnut. This sounds perfect. Thanks for the extra tips!
These look great, I hope I can give them a try!
congrats on your top 9!
this looks so pretty!! congrats on your top 9!