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    Home » Cookies » Mocha Chip Biscotti

    Published: Jun 10, 2015 · Modified: Apr 12, 2020 by Carolyn

    Mocha Chip Biscotti

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    3.9K shares
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    Crisp almond flour biscotti with the delicious flavors of chocolate and coffee. This low carb, grain free treat could be breakfast or dessert. You decide!

    Low Carb Mocha Chocolate Chip Biscotti Recipe

    You have to hand it to the Italians; they can take seemingly any old food and make it edible. More than edible, they can turn it into a coveted dish or treat that has the rest of the world salivating at the very thought. Take biscotti, for example. Under less capable hands, biscotti would just be some dry old cookies that had been hanging around, too stale to serve to guests and destined for the rubbish bin. But the simple ingenuity of that boot-shaped Mediterranean country managed to convince the world that they were supposed to be this way, perfect for dipping into your hot coffee. Or better yet, your frothy cappuccino. They certainly managed to convince this girl. I could eat biscotti every single day. Dipped into my hot coffee. Or better yet, my frothy cappuccino.

    Crisp low carb biscotti with chocolate, coffee and almonds

    Traditional biscotti is of a rather plain sort, sometimes with almonds, sometimes with pine nuts, sometimes with a little anise. But the great thing about these dry, unassuming sliced cookies is that they lend themselves well to adaptation. Americans have wholeheartedly adopted biscotti and made them into so much more. Now they are no longer unassuming little brown cookies, but come in a stunning array of flavours and varieties. In that somewhat over-the-top American way, biscotti are getting fancy and dressed up in all sorts of trimmings. Chocolate, dried fruit, seeds, spices, extracts, the possibilities are virtually limitless. I am very guilty of this elaborate biscotti adaptation myself. I make no apologies for this.

    Best low carb biscotti recipe with chocolate, coffee and almonds. Grain-free.

    So I was craving biscotti the other day and wracking my brain for a new, fun flavour. When it refused to simply manifest itself in my head, I did what any good food blogger would do for inspiration: I hit Pinterest. Oooh, boy. Type “biscotti” in the search box on Pinterest and you will find yourself overwhelmed by the sheer volume of results. You might even find yourself paralyzed, wondering which wonderful creation to make first. That didn’t happen to me this time. This time, I zeroed in on the one I wanted almost instantly: these beautiful Mocha Chip Biscotti for Sally’s Baking Addiction. Yup, I just had to take those beauties and make them low carb and gluten-free.

    Was I successful? Let’s just say that a picture is worth a thousand words. Maybe two thousand, when you’re hungry for biscotti.

    Low Carb Sugar-Free Mocha Biscotti Recipe

    Best low carb biscotti recipe with chocolate, coffee and almonds. Grain-free.

    Mocha Chip Biscotti

    Crisp almond flour biscotti with the delicious flavors of chocolate and coffee. This low carb, grain free treat could be breakfast or dessert. You decide! Inspired by Sally's Baking Addiction
    4.43 from 7 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: Breakfast
    Keyword: mocha biscotti
    Prep Time: 25 minutes
    Cook Time: 1 hour
    Cooling Time: 20 minutes
    Total Time: 1 hour 45 minutes
    Servings: 14 biscotti
    Calories: 182kcal

    Ingredients

    Biscotti:

    • 2 cups almond flour
    • ⅓ cup Swerve Sweetener
    • 2 tablespoon cocoa powder
    • 1 ½ tablespoon instant coffee
    • 1 teaspoon baking powder
    • ¼ teaspoon salt
    • ¼ cup melted butter
    • 1 large egg
    • 1 tablespoon heavy whipping cream
    • 1 teaspoon vanilla extract
    • ¼ cup dark chocolate chips, sugar-free

    Topping:

    • 3 ounces dark chocolate chips, sugar-free
    • 1 teaspoon butter
    • 2 tablespoon finely chopped nuts almonds or hazelnuts

    Instructions

    Biscotti:

    • Preheat oven to 325F and line a baking sheet with parchment paper.
    • In a large bowl, whisk together the almond flour, sweetener, cocoa powder, instant coffee, baking powder and salt. Stir in the melted butter, egg, whipping cream and vanilla extract until dough comes together. Stir in the chocolate chips.
    • Turn dough out onto prepared baking sheet and form into a low long log, about 4 by 10 inches. Bake 22 to 25 minutes or until firm to the touch and just lightly browned. Remove and let cool at least 20 minutes.
    • Using a sharp knife, cut into about 14 slices (a straight up and down motion works better than sawing back and forth).
    • Place slices back on baking sheet, cut side down. Bake 15 minutes, then flip biscotti over, turn off oven and let sit inside until completely cool.

    Topping:

    • In a heatproof bowl set over a pan of barely simmering water, melt chocolate and butter together until smooth. Dip the end of each biscotti into melted chocolate and then sprinkle with nuts. Return to baking sheet to set.
    • Use any leftover chocolate to drizzle over biscotti.
    Nutrition Facts
    Mocha Chip Biscotti
    Amount Per Serving (1 biscotti)
    Calories 182 Calories from Fat 141
    % Daily Value*
    Fat 15.7g24%
    Carbohydrates 8.4g3%
    Fiber 5.1g20%
    Protein 4.8g10%
    * Percent Daily Values are based on a 2000 calorie diet.
    3.9K shares

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    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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      Recipe Rating




    1. Wendy says

      December 31, 2021 at 3:29 pm

      5 stars
      I love this combination of flavors. These were a huge success.

      Reply
    2. Jennifer says

      August 07, 2021 at 7:15 pm

      2 stars
      Mine turned out soft yet burnt. With the cocoa powder and coffee color, it was very hard to see if they were burning.

      Reply
      • Carolyn says

        August 08, 2021 at 7:15 am

        Did you use a different sweetener? If so, then that’s the issue. Sweeteners with allulose or BochaSweet will make them too soft. ONLY erythritol sweeteners like Swerve will give you crisp cookies.

        Reply
    3. Brígida Sullivan says

      December 09, 2020 at 7:51 am

      5 stars
      Although, I have already rated this, I have not made them yet. However, I am heading to the kitchen to make these. Having made many of your baked goods, I know they will be wonderful! Yet, I will evaluate after coffee and a biscotto. What I wanted to say is how much I enjoy reading your blogs, even if I do not plan on making a particular recipe. At 73, I am still an avid cook and a low carb woman. Love your books. Thank you.

      Reply
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