Imagine sinking your teeth into a crisp, decadent biscotti that delivers a powerful punch of chocolate and refreshing peppermint—without the guilt! This Triple Chocolate Peppermint Biscotti isn't just another cookie; it's a low-carb masterpiece that transforms your traditional treat into a guilt-free indulgence. Perfect for health-conscious sweet lovers and keto enthusiasts, these biscotti will revolutionize your dessert game and leave you craving more with every crunchy, chocolatey bite.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Low Carb
Serves: 24 biscotti
Ingredients
- 1 1/2 cups almond flour
- 1/2 cup cocoa powder
- 1/2 cup erythritol
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp peppermint extract
- 1/2 cup sugar-free chocolate chips
- 1/4 tsp salt
- 1/2 tsp baking powder
Instructions
- Preheat the oven to 325°F (165°C) and line a large baking sheet with parchment paper.
- In a large mixing bowl, combine almond flour, cocoa powder, erythritol, salt, and baking powder. Whisk together until well blended and no lumps remain.
- In a separate bowl, beat the eggs with vanilla extract and peppermint extract until smooth and slightly frothy.
- Pour the wet ingredients into the dry ingredients and mix thoroughly using a spatula until a thick, sticky dough forms.
- Fold in the sugar-free chocolate chips, distributing them evenly throughout the dough.
- Transfer the dough onto the prepared baking sheet and shape into a long, flat log approximately 12 inches long and 3 inches wide. Smooth the top and sides with a spatula.
- Bake in the preheated oven for 20-25 minutes, until the log is firm to the touch and slightly cracked on top.
- Remove from oven and let cool for 10 minutes. Reduce oven temperature to 300°F (150°C).
- Using a sharp serrated knife, slice the log diagonally into 1/2-inch thick biscotti pieces.
- Arrange the slices cut-side down on the baking sheet and bake for an additional 10-15 minutes, flipping halfway through, until crisp and dry.
- Allow biscotti to cool completely on a wire rack. They will continue to crisp up as they cool.
- Optional: Melt additional sugar-free chocolate and drizzle over cooled biscotti for extra decadence.
Tips
- Use fresh, high-quality almond flour for the best texture and flavor.
- Ensure your eggs are at room temperature for smoother mixing.
- Don't overmix the dough—this can make your biscotti tough.
- Use a sharp serrated knife for clean, even slices when cutting.
- Allow biscotti to cool completely for maximum crispness.
- Store in an airtight container to maintain crunchiness for up to a week.
- For extra indulgence, try different sugar-free chocolate chip varieties.
- Use a silicone baking mat if you don't have parchment paper.
- Let the biscotti cool on a wire rack to prevent soggy bottoms.
- Experiment with different extract intensities to suit your taste preference.
Nutrition Facts
Calories: 95kcal
Carbohydrates: 5g
Protein: 4g
Fat: 8g
Saturated Fat: 2g
Cholesterol: 20mg
