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!
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 coconut oil, 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.