Keto chocolate biscotti is a deliciously crisp sugar-free cookie, perfect for dipping in coffee, milk, or tea. They're made with hazelnut meal so they're completely grain free and low carb.
Preheat the oven to 325F and line a baking sheet with a silicone mat or parchment paper.
In a large bowl, whisk together the hazelnut flour, sweetener, cocoa powder, chopped hazelnuts, baking powder, and salt. Stir in the oil, egg, and extract until the dough comes together.
Turn he dough out onto the prepared baking sheet and shape into a low, flat log about 10 by 4 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 250F.
Using a sharp knife, gently cut into 14 slices. This is easier with a non-serated knife, and cutting straight up and down, as opposed to a sawing motion.
Place the slices, cut-side down, back onto the baking sheet. Bake 15 minutes, and then carefully flip the cookies. Turn off the oven and let the biscotti sit inside until cool.