Keto Chocolate Hazelnut Biscotti

I have never been the biggest fan of biscotti, so I think it says a lot that I hid these away from the rest of the household so that I didn’t have to share!

Crisp with a slight chewiness, and a delicious chocolate flavour that pairs perfectly with the roasted hazelnuts, these grain-free keto biscotti may very well be my new favorite sweet treat.

Biscotti literally means "cooked twice," but don't worry, it's easier than you think! And we love recipes with less than ten ingredients, so nine ingredients is you'll need to do to make these crunchy Chocolate Hazelnut Biscotti.

I originally intended to drizzle or dunk them in melted chocolate but they really didn’t need it… though nothing has ever been worse off in my book from extra chocolate, so if you are feeling that way inclined then go for it!

Step-by-step

1. Preheat oven to 160 °C/ 320 °F (conventional), or 140 °C/ 285 °F (fan assisted).

2. Add the dry ingredients: almond flour, sweetener, baking powder, xanthan gum, cocoa, and hazelnuts (roasted will add more flavour) and salt, together in large bowl and mix until combined.

   

3. Add the melted butter (or coconut oil) and beaten eggs to mixture. Mix well until a dough forms.

   

4. Line a baking tray with baking paper. Form the dough into a low, wide log shape, about 8 cm (3 inches) wide and about 2 cm (1 inch) high. If the dough is a bit sticky, dust your hands with coconut flour to help handle it without sticking.

5. Bake for about 45 minutes or until loaf is browned on the outside and firm in the centre. Remove from oven and let cool.

   

6. Once cold, slice the loaf into slices about 2 cm (³/₄ inch) thick.
   Please note: If your loaf is refusing to slice and is very crumbly, I recommend allowing it to sit out overnight and go slightly stale. This will not affect the finished quality, but will greatly enhance the slice-ability of the loaf.

7. Preheat oven to 140 °C/ 285 °F (conventional), 120 °C/ 250 °F (fan assisted). Lay the slices very carefully in a flat layer on one or two lined baking trays as needed. Toast for 15 to 20 minutes each side.

   

8. Turn oven off, prop oven door open using a wooden spoon and let biscotti cool in oven until crisp.

   

9. Store up to a week in an airtight container at room temperature.

   

Recipe

Keto Chocolate Hazelnut Biscotti

★★★★☆4.3 (36 ratings)

These crunchy sugar-free biscotti are great for dunking in tea, coffee, or hot chocolate. It's the perfect ...

Hands on

15m

Overall

1h 30m

Servings

14

1.6 g

Net carbs

3.2 g

Protein

8.7 g

Fat

97

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings14 servings28 servings42 servings56 servings

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Ingredients makes 14 slices

• 1 ¹/₄ cups almond flour (125 g/ 4.4 oz)
• ¹/₄ cup granulated Erythritol or Swerve (50 g/ 1.8 oz)
• ³/₄ tsp gluten-free baking powder
• ³/₄ tsp xanthan gum
• 3 tbsp cacao powder or Dutch process cocoa powder (15 g/ 0.5 oz)
• ¹/₂ cup roughly chopped, peeled hazelnuts (63 g/ 2.2 oz)
• pinch sea salt
• 1 tbsp melted unsalted butter or virgin coconut oil (15 ml)
• 1 large egg

Instructions

1. Preheat oven to 160 °C/ 320 °F (conventional), or 140 °C/ 285 °F (fan assisted).

2. Add the dry ingredients: almond flour, sweetener, baking powder, xanthan gum, cocoa, and hazelnuts (roasted will add more flavour) and salt, together in large bowl and mix until combined.

3. Add the melted butter (or coconut oil) and beaten eggs to mixture. Mix well until a dough forms.

4. Line a baking tray with baking paper. Form the dough into a low, wide log shape, about 8 cm (3 inches) wide and about 2 cm (1 inch) high. If the dough is a bit sticky, dust your hands with coconut flour to help handle it without sticking.

5. Bake for about 45 minutes or until loaf is browned on the outside and firm in the centre. Remove from oven and let cool.

6. Once cold, slice the loaf into slices about 2 cm (³/₄ inch) thick.
   Please note: If your loaf is refusing to slice and is very crumbly, I recommend allowing it to sit out overnight and go slightly stale. This will not affect the finished quality, but will greatly enhance the slice-ability of the loaf.

7. Preheat oven to 140 °C/ 285 °F (conventional), 120 °C/ 250 °F (fan assisted). Lay the slices very carefully in a flat layer on one or two lined baking trays as needed. Toast for 15 to 20 minutes each side.

8. Turn oven off, prop oven door open using a wooden spoon and let biscotti cool in oven until crisp.

9. Store up to a week in an airtight container at room temperature.

Nutrition per serving, 1 biscotto

Carbs 6%Protein 13%Fat 81% of calories

Net carbs

1.6 g

Total carbs

6.9 g

Fiber

1.9 g

Sugars

0.8 g

Protein

3.2 g

Fat

8.7 g

Saturated fat

1.3 g

Calories

97 kcal

Sodium

50 mg · 2.17% RDA

Magnesium

37 mg · 9.34% RDA

Potassium

111 mg · 5.56% EMR

Nutrition by ingredient

Per 1 biscotto	Net carbs	Protein	Fat	kcal
Almond flour (blanched ground almonds, almond meal)	0.8 g	1.9 g	4.7 g	53
Erythritol (natural low-carb sweetener)	0.2 g	0 g	0 g	1
Baking powder, gluten-free	0.1 g	0 g	0 g	0
Xanthan gum, thickening agent	0 g	0 g	0 g	0
Cocoa powder, raw (cacao)	0.2 g	0.2 g	0.2 g	3
Hazelnuts, blanched	0.3 g	0.6 g	2.7 g	28
Salt, sea salt	0 g	0 g	0 g	0
Butter, unsalted, grass-fed	0 g	0 g	0.8 g	7
Egg, whole, fresh, raw (free-range or organic eggs)	0 g	0.4 g	0.3 g	5
Total	1.6 g	3.2 g	8.7 g	97

Serving size 1 biscotto

• Gluten free
• Dairy free
• Nightshade free
• Pork free
• Avocado free
• Coconut free
• Shellfish free
• Beef free
• Pescatarian
• Vegetarian

• Recipe can be made dairy-free or coconut-free.