Keto Chocolate Hazelnut Biscotti Recipe

Three chocolate biscotti with chocolate drizzle stacked up on a white wooden table, with hazelnuts and chocolate chips strewn around.

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!

Course Dessert

Cuisine Snack

Keyword chocolate hazelnut biscotti, keto biscotti

Prep Time 15

Cook Time 40

Total Time 55

Servings biscotti

Calories 155kcal

Author Carolyn

Ingredients

1 3/4 cups hazelnut flour
1/3 cup granular sweetener (erythritol-based)
1/4 cup cocoa powder
1 tsp baking powder
1/2 tsp xanthan gum
1/4 tsp salt
1/4 cup toasted hazelnut oil (or melted butter)
1 large egg
1/2 tsp vanilla or hazelnut extract
1/4 cup finely chopped hazelnuts
1 ounce sugar free chocolate chips (optional)

US Customary - Metric

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

Storage Information: Store the biscotti in a covered container on the counter for up to 2 weeks. They can also be frozen for several months.

Nutrition