Imagine biting into a perfectly crisp, chocolatey biscotti that's not only incredibly delicious but also guilt-free and keto-friendly. These Almond Flour Chocolate Biscotti are about to revolutionize your snacking experience, offering a decadent treat that combines the rich intensity of chocolate with the nutty warmth of almond flour. Whether you're a health-conscious foodie or simply looking for an irresistible companion to your morning coffee, this recipe is your ticket to biscotti bliss!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 24 biscotti
Ingredients
- 2 cups almond flour
- 1/2 cup cocoa powder
- 1/2 cup sweetener of choice
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup sugar-free chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- In a large mixing bowl, combine 2 cups of almond flour, 1/2 cup of cocoa powder, 1/2 cup of your chosen sweetener, 1/2 tsp of baking powder, and 1/4 tsp of salt. Mix well until all dry ingredients are evenly incorporated.
- In a separate bowl, whisk together 2 large eggs and 1 tsp of vanilla extract until the mixture is smooth and well combined.
- Gradually add the wet mixture to the dry ingredients, stirring until a thick dough forms. If the dough seems too dry, you can add a teaspoon of water or additional egg as needed.
- Fold in 1/2 cup of sugar-free chocolate chips into the dough, ensuring they are evenly distributed.
- Transfer the dough onto the prepared baking sheet. Shape it into a log, approximately 12 inches long and 3 inches wide, flattening it slightly on top.
- Bake the log in the preheated oven for about 25-30 minutes, or until it is firm to the touch and slightly cracked on top. Remove from the oven and let it cool for about 10 minutes on the baking sheet.
- Once cooled, carefully transfer the log to a cutting board. Using a sharp knife, slice the log diagonally into 1/2-inch thick pieces.
- Place the sliced biscotti back on the baking sheet, cut side up, and return them to the oven. Bake for an additional 10-15 minutes, or until the biscotti are crisp and dry.
- Remove the biscotti from the oven and let them cool completely on a wire rack. Store in an airtight container for up to two weeks.
Tips
- Use fresh, high-quality almond flour for the best texture and flavor.
- Make sure your eggs are at room temperature to ensure better mixing.
- Don't overmix the dough - this can make your biscotti tough.
- For extra crispness, ensure you slice the biscotti evenly and bake them on both sides.
- Let the biscotti cool completely before storing to maintain their signature crunch.
- Experiment with different sugar-free chocolate chips or add nuts for variety.
- Store in an airtight container to preserve freshness and texture.
- If the dough seems too dry, add a tiny bit of water or an extra egg to achieve the right consistency.
- Use a sharp knife for clean, precise cuts when slicing the biscotti log.
- For an extra indulgence, consider a light drizzle of sugar-free chocolate on top after cooling.
Nutrition Facts
Calories: 55kcal
Carbohydrates: 3g
Protein: 2g
Fat: 4g
Saturated Fat: g
Cholesterol: 6mg
