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.
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.