Keto chocolate biscotti with peppermint and white chocolate is a festive holiday treat. These easy keto Christmas cookies are perfect for making ahead and giving aways as gifts. Or keeping them all for yourself!
Hey there, keto friend. Are you as much of a biscotti lover as I am? Do you love that crunchy, dry Italian style cookie, especially when dipped in a hot beverage?
You know I do! I would wager that I have developed more keto biscotti recipes than any other recipe creator our there. It’s a bit of an obsession, to be honest.
And I particularly love them around the holidays, when I can jazz them up with holiday flavors. Like the classic Cranberry Pecan Biscotti or my Keto Gingerbread Biscotti. Now we’re adding Chocolate Peppermint Biscotti to that list.
Because they bake so hard and dry, they’re perfect make-ahead cookies. I freeze mine and give them as gifts but I always keep plenty for myself.
These Keto Chocolate Peppermint Biscotti have been on the blog since 2013. But back then, there was no really good keto-friendly chocolate on the market so I had to do some work arounds.
I had to use low sugar dark chocolate from Lindt for the chocolate dip, and a cacao butter mixture for the white chocolate drizzle. While it was good, it was higher carb than I would like.
Then a few companies like ChocZero and Lily’s started making truly keto chocolate, which made me very happy. It took a while but then they started making keto white chocolate as well. And my keto baking happiness was complete!
How to make keto chocolate biscotti
As with most biscotti, this recipe is quite easy to make. The hardest part is waiting for them to dry out properly in the oven!
Here are my best tips for getting it right:
- Use finely ground almond flour. When I first started making keto biscotti, I thought I could grind the nuts myself. But this made them coarse and much more fragile. A commercially ground nut flour is important!
- Use the right sweetener. Want crispy cookies? You need an erythritol based sweetener like Swerve. Anything with allulose or BochaSweet will make them soft and they won’t crisp up. Watch my Keto Baking School video so see what allulose does to cookies!
- Add cocoa powder. I recommend a dutched cocoa powder for a richer chocolate flavor.
- Just a touch of baking powder. You want the biscotti log to rise just a little bit, but not too much.
- Egg provides structure. The added egg helps hold the biscotti together when slicing.
- Add extract. It doesn’t have to be peppermint if you’re not a fan. Feel free to use vanilla, almond, or caramel. Or really any flavoring that floats your boat and goes well with chocolate.
- Bake once. The first step in making any biscotti is to bake the whole as one large log until it’s nice and firm but not dry.
- Slice carefully. These keto biscotti are gluten free and as such, they are more fragile when cutting. I find that I need to saw back and forth just to break the surface of the log, but then cutting straight down is best.
- Bake again. Place the cookies back on the baking sheet and lower the temperature of the oven. Bake until nice and dry to the touch. This often means letting them sit inside the warm oven until they are completely cool.
Dipping keto biscotti in chocolate
You could stop there and make plain keto chocolate biscotti. But dipping them in melted chocolate and drizzling on some white chocolate takes them from really good to absolutely spectacular.
Besides, this way you can tell people that they are triple chocolate peppermint biscotti. Yum and so perfect for the holidays. A few tips for you:
- I always recommend melting keto chocolate in a double boiler, as it makes it much less likely to seize.
- A little cocoa butter helps it melt more smoothly, and thins it out a bit so you don’t have such a thick layer. Fewer carbs too!
- White chocolate is even more finicky than dark chocolate so the cocoa butter is very important.
- If you can, choose an oil based extract when adding things like peppermint into keto chocolate coatings. Some people find that the chocolate seizes when they add alcohol based extracts. I haven’t had this problem as it usually means the heat is too high. But using oil-based will help.
Frequently Asked Questions
You bet! You can use sunflower seed flour in place of the almond flour (in about the same amount, although you may need a few tablespoons more). It may take a little longer to bake and firm up, because of a higher oil content.
You can do that too. Simply swap coconut oil for the butter and leave of the white chocolate, which contains dairy.
As I mentioned above, you must use an erythritol based sweetener if you want a crisp cookie. Lakanto is fine, but anything that contains allulose, xylitol or BochaSweet won’t work.
Absolutely! Any keto biscotti freeze well, both before and after dipping in chocolate. Store in a covered container for up to 2 months.
So glad you asked! It’s some sugar free sanding “sugar” from The Sprinkle Company on Etsy. Isn’t it pretty?
More keto chocolate peppermint recipes
- Sugar-Free Keto Marshmallows
- Chocolate Peppermint Cheesecake Mousse
- Grasshopper Bars
- Homemade Keto Peppermint Patties
- Dairy Free Peppermint Bark
Keto Chocolate Peppermint Biscotti
Chocolate Peppermint Dip
- Preheat the oven to 325F and line a baking sheet with parchment or a silicone baking mat.
- In a large bowl, whisk together the almond flour, sweetener, cocoa powder, baking powder, and salt. Stir in the butter, egg, and peppermint extract until the dough comes together.
- Turn the dough out onto baking sheet and form into a long, low log, about 10 by 4 inches.
- Bake 25 minutes or until just firm to the touch. Remove from oven and let cool 30 minutes. Reduce the oven temperature to 250F.
- With a sharp knife, carefully cut log into 14 even slices. Place the slices back on baking sheet, cut-side down and bake 15 minutes. Turn the slices over and bake another 15 minutes. Turn off the oven and let sit inside until cool.
Chocolate Peppermint Dip
- Place the chocolate and cocoa butter in a heatproof bowl set over a pan of gently simmering water. Stir until melted and smooth. Stir in the peppermint extract.
- Dip each biscotti fully on one side into the chocolate and place back on the baking sheet. Refrigerate to set the chocolate.
White Chocolate Drizzle
- In another heatproof bowl set over a pan of barely simmering water, melt the white chocolate and cocoa butter until smooth.
- Place in a ziplock baggie with the very corner snipped off and drizzle lightly over the biscotti. Or you can simply drizzle it over with a small spoon.