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    Home » Keto Cookies » Keto Chocolate Peppermint Biscotti

    Published: Oct 31, 2021 by Carolyn

    Keto Chocolate Peppermint Biscotti

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

    4.9K shares
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    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!

    Keto Chocolate Peppermint Biscotti sitting on a white cup of coffee with more biscotti in the background.

    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.

    Updated recipe

    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!

    Close up shot of keto chocolate peppermint biscotti on a white plate.

    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:

    1. 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!
    2. 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!
    3. Add cocoa powder. I recommend a dutched cocoa powder for a richer chocolate flavor.
    4. Just a touch of baking powder. You want the biscotti log to rise just a little bit, but not too much.
    5. Egg provides structure. The added egg helps hold the biscotti together when slicing.
    6. 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.
    7. 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.
    8. 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.
    9. 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.
    Drizzling sugar free white chocolate over keto chocolate biscotti.

    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.
    A rectangular white plate filled with keto chocolate biscotti

    Frequently Asked Questions

    Is there any way to make these nut free?

    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.

    How about making them dairy free?

    You can do that too. Simply swap coconut oil for the butter and leave of the white chocolate, which contains dairy.

    Can I use a different sweetener?

    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.

    Can you freeze keto chocolate biscotti?

    Absolutely! Any keto biscotti freeze well, both before and after dipping in chocolate. Store in a covered container for up to 2 months.

    What’s the sparkly red stuff on your biscotti?

    So glad you asked! It’s some sugar free sanding “sugar” from The Sprinkle Company on Etsy. Isn’t it pretty?

    A metal cup filled with keto chocolate peppermint biscotti.

    More keto chocolate peppermint recipes

    • Sugar-Free Keto Marshmallows
    • Chocolate Peppermint Cheesecake Mousse
    • Grasshopper Bars
    • Homemade Keto Peppermint Patties
    • Dairy Free Peppermint Bark
    Close up shot of keto chocolate peppermint biscotti on a white plate.

    Keto Chocolate Peppermint Biscotti

    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!  
    5 from 7 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Italian
    Keyword: chocolate peppermint biscotti, keto chocolate biscotti
    Prep Time: 25 minutes minutes
    Cook Time: 1 hour hour
    Total Time: 1 hour hour 25 minutes minutes
    Servings: 14 slices
    Calories: 164kcal

    Ingredients

    Biscotti

    • 1 ¾ cup almond flour
    • ⅓ cup Swerve Sweetener
    • ¼ cup cocoa powder
    • ½ teaspoon baking powder
    • ⅛ teaspoon salt
    • ¼ cup butter melted
    • 1 large egg
    • 1 teaspoon peppermint extract

    Chocolate Peppermint Dip

    • 2 ½ ounces dark chocolate chips, sugar-free
    • ½ ounce cocoa butter
    • ½ teaspoon peppermint extract

    White Chocolate Drizzle:

    • ¾ ounce sugar-free white chocolate chips
    • ¼ ounce cocoa butter
    US Customary – Metric

    Instructions

    Biscotti

    • 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.
    Nutrition Facts
    Keto Chocolate Peppermint Biscotti
    Amount Per Serving (1 biscotto)
    Calories 164 Calories from Fat 138
    % Daily Value*
    Fat 15.3g24%
    Carbohydrates 6.6g2%
    Fiber 3.4g14%
    Protein 4g8%
    * Percent Daily Values are based on a 2000 calorie diet.
    4.9K 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. Ellen says

      December 19, 2022 at 3:51 pm

      Are these supposed to bake to crispy like a typical biscott? Mine came out more soft. Should I dry them out in the oven longer?

      Reply
      • Carolyn says

        December 19, 2022 at 6:36 pm

        Did you use a different sweetener? Because yes, they are crisp… you can try to dry them out further but if you used other sweeteners, it may be a problem.

        Reply
    2. Julie says

      December 13, 2022 at 10:12 pm

      5 stars
      These biscotti were very good. I added choc zero peppermint chocolate chips and peppermint to the dough. The texture was just like a regular biscotti. Of all the keto cookies I’ve tried I like this one the best but it’s probably because I love anything with peppermint. Thank you for this recipe. I will be making it often.

      Reply
    3. Diane says

      June 05, 2022 at 3:06 pm

      In the recipe instructions it calls for adding coconut oil but there is no coconut oil on the ingredient list.

      Reply
      • Carolyn says

        June 05, 2022 at 5:54 pm

        Sorry, it’s meant to say butter!

        Reply
    4. Teri says

      December 19, 2021 at 9:39 am

      5 stars
      This is my first year doing healthier, sugar free baking. I’m so excited at how fabulous these turned out. In fact, made last night and left them in the oven over night. Truly crisp and perfect this morning. I just dipped them in the chocolate now and they are cooling. They are so pretty! I saw my husband took one already last night just plain. Loved them. Thank you for all of these recipes!

      Reply
      • Carolyn says

        December 19, 2021 at 2:38 pm

        Wonderful to hear!

        Reply
    5. Lily says

      November 19, 2021 at 8:42 pm

      5 stars
      These were delicious, super easy to make, and have tons of flavor! The perfect treat to enjoy with my morning coffee!

      Reply
    6. Stephanie says

      November 19, 2021 at 6:50 pm

      5 stars
      Best Keto recipe i’ve tried lately! Great texture too!

      Reply
    7. Ashley F. says

      November 19, 2021 at 5:29 pm

      5 stars
      These turned out incredibly good! The texture and flavor was perfect!

      Reply
    8. Cindy says

      November 07, 2021 at 5:52 pm

      5 stars
      Made this today and enjoyed a piece with my hot tea. Delicious!

      Reply
      • Carolyn says

        November 08, 2021 at 8:33 am

        Glad to hear it!

        Reply
    9. Jill says

      November 03, 2021 at 3:23 pm

      5 stars
      These biscotti are delicious!! I didn’t want to go for the extra steps of the dipping and drizzle as I’m lazy so I added chocolate chips to the dough and it was perfect. They came out crunchy just how I like them and I was thrilled with this wonderful treat. However, I packed them up in a plastic container with Saran on top and was so disappointed to find that the next day they were no longer crunchy but soft. Still taste great but could you tell me how I pack these up to keep the crunch next time I bake these?

      Reply
      • Carolyn says

        November 03, 2021 at 8:51 pm

        Did you put them away while they were still warm? That would create steam and make them soft. I just leave mine out on a plate or in a regular covered container, but only after they are totally cool. You CAN re-crisp them in a warm oven.

        Reply
    10. Susan Thompson says

      July 02, 2020 at 4:04 pm

      I just made these today and they are delicious! Very reminiscent of a certain Girl Scout cookie. I’ve made a keto version of those in the past, and it was a bit of work. This was easy, as long as one has time for the cooling steps. Excellent!

      Reply
    11. Judy says

      October 13, 2014 at 3:46 am

      I made your cinnamon roll biscotti with great success, but I can’t get the peppermint biscotti to dry out. Has anyone else had this problem? I have even baked it longer. This is one of my favorite flavor combinations, so I really want it to work (get crunchy).

      Reply
      • Carolyn says

        October 13, 2014 at 5:08 am

        Hmmm, not sure what’s going on there. No one else seems to have had that particular issue. I guess I would have to say that if you make it again, use less butter? That’s all I can think of in this case.

        Reply
        • Judy says

          October 13, 2014 at 5:27 am

          Carolyn, I just realized something. The Cinnamon Roll Biscotti calls for butter and the Chocolate Peppermint Biscotti calls for coconut oil. I wonder if that is the difference? Maybe I should use butter instead of coconut oil.

          Reply
          • Carolyn says

            October 13, 2014 at 7:51 am

            Perhaps! I didn’t look back at this recipe when guiding you, so maybe the butter substitution would help. Again, no one else has indicated that they had this problem so I can’t be sure it’s not something else. What brand of almond flour did you use?

            Reply
            • Judy says

              October 13, 2014 at 3:12 pm

              I used Honeyville blanched almond flour.

    12. Lisa says

      June 08, 2014 at 11:00 am

      Carolyn, I know that it is well past the holidays, but I’m just getting around to putting comments on all the recipes of yours that I’ve tried. I made these for a cookie exchange and they were a huge hit with all of the Moms and kids. This was the most requested recipe of the day.
      The only change I made was to skip the white chocolate and add crushed no-sugar peppermints on the top.

      Reply
    13. Pieter says

      January 23, 2014 at 10:00 am

      Looks very nice, i did have some questions though:

      Is the coconut oil interchangeable with butter?
      And is this one of the recipes in which almound flour is interchangeable with ground almond (as described in your post about almond flour)

      Reply
      • Carolyn says

        January 23, 2014 at 10:50 am

        Yes, butter would be fine. Almond meal isn’t idea but you can do it…you may want to add another 1/4 tsp xanthan gum and cut them very carefully.

        Reply
    14. Debbie says

      December 14, 2013 at 5:14 pm

      Question – do you use regular salt (like Morton’s) or celtic sea salt?

      Reply
      • Carolyn says

        December 15, 2013 at 7:45 am

        I use Trader Joe’s sea salt. But you can use either, it doesn’t need much.

        Reply
    15. mellissa @ ibreatheimhungry says

      December 14, 2013 at 11:36 am

      These are gorgeous – and I have really missed biscotti since going low carb! I have been working on a peppermint and white chocolate truffle using raw white cacao for the first time. Getting the right consistency is tricky but I think I’m almost there! Your drizzle looks great and is the perfect contrast to the dark cookie! I love those candy cane striped napkins too – super cute!!!

      Reply
    16. Georgia @ The Comfort of Cooking says

      December 13, 2013 at 4:42 pm

      These biscotti are so festive, Carolyn! I love the chocolate-peppermint flavor combo. Looks like such a delish, Christmassy treat!

      Reply
    17. Rebecca says

      December 13, 2013 at 1:16 pm

      I don’t have cacao butter, could you use coconut oil instead?

      Reply
      • Carolyn says

        December 13, 2013 at 1:23 pm

        You could certainly try. I am not sure it will harden quite as well but it should taste great.

        Reply
    18. Heather from Canada says

      December 13, 2013 at 12:02 pm

      Hi, just wondering ig peppermint oil is stronger tasting than extract? I have a feeling a drop or two would be more than sufficient… any thoughts? Thanks!

      Reply
      • Carolyn says

        December 13, 2013 at 12:15 pm

        Excellent question! I bet it is stronger, essential oils typically are. Go with a drop or two and if you find the biscotti don’t have enough, you can amp up the oil a bit in the coating and the drizzle.

        Reply
    19. Anna@CrunchyCreamySweet says

      December 13, 2013 at 11:13 am

      Fantastic biscotti, Carolyn! Love peppermint and chocolate combo! Pinned!

      Reply
    20. Jeanette | Jeanette's Healthy Living says

      December 13, 2013 at 7:54 am

      Carolyn – I always love seeing your different biscotti – these are beautiful and I agree, chocolate + peppermint is a great combo.

      Reply

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