Keto Chocolate Peppermint Biscotti

These Keto Chocolate Peppermint Biscotti are a festive, low-carb twist on a classic Italian treat. Perfect for the holiday season or any time you’re craving something sweet, they combine the rich taste of chocolate with a refreshing hint of peppermint. With their satisfying crunch and delightful flavor, they’re ideal for dipping into your favorite hot beverage—without any of the sugar or carbs. Whether you’re sharing them with family or enjoying them yourself, these biscotti are sure to become a new favorite keto snack!

Why You’ll Love This Recipe

• Festive Flavor: A delicious blend of chocolate and peppermint that’s perfect for the holiday season.
• Crunchy Texture: The biscotti are crispy on the outside but tender inside—just like the traditional Italian version.
• Keto-Friendly: Low in carbs, with no added sugars, making it perfect for a keto diet.
• Easy to Make: Simple ingredients and a straightforward process mean you’ll have these biscotti ready to go in no time.
• Gluten-Free: Made with almond flour, so it’s a great option for those following a gluten-free lifestyle.

My Personal Experience

I absolutely love making biscotti during the colder months. The combination of rich chocolate and refreshing peppermint is such a cozy treat! These Keto Chocolate Peppermint Biscotti are the perfect guilt-free indulgence. They’re super crunchy and flavorful, and they pair beautifully with a hot cup of coffee or hot chocolate. What I love most is that they’re just as good as the traditional version, without any of the added sugar or carbs. It’s one of my go-to recipes whenever I want something sweet without breaking my keto routine!

Tools You’ll Need to Make This Recipe a Success

• Baking Sheet
  Once I got my hands on a good quality baking sheet, I never looked back. It’s sturdy and ensures the biscotti bake evenly, giving them that perfect crunch. I always line it with parchment paper for easy cleanup!
• Mixing Bowl
  A large mixing bowl is essential for combining all the ingredients properly. I use this one for all my dry and wet mixes—it’s big enough for any batter!
• Hand Mixer or Whisk
  To mix the ingredients thoroughly, I always use a hand mixer for the best results. It’s perfect for blending everything smoothly without making a mess.
• Cooling Rack
  This is key for letting your biscotti cool properly without getting soggy. They’ll hold their shape better and stay crispier when they cool off evenly.

Ingredients & Substitutions

• Almond Flour: The base of the biscotti, providing a low-carb alternative to traditional flour. You can substitute with coconut flour, but you’ll need to adjust the quantity.
• Cocoa Powder: Adds the rich chocolate flavor. Use unsweetened cocoa for the best result.
• Erythritol or Monk Fruit Sweetener: A sugar substitute to keep it keto-friendly.
• Baking Powder: Helps the dough rise and gives the biscotti that perfect texture.
• Eggs: Acts as a binder and provides structure to the biscotti.
• Butter: Adds richness and flavor. Can be substituted with coconut oil for a dairy-free option.
• Peppermint Extract: For that fresh, minty flavor.
• Sugar-Free Chocolate Chips: Optional, but they make a nice addition for extra chocolatey goodness.

How to Make Keto Chocolate Peppermint Biscotti

Step 1: Preheat the Oven
Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper to prevent the biscotti from sticking.

Step 2: Mix Dry Ingredients
In a large bowl, combine the almond flour, cocoa powder, baking powder, and sweetener. Stir them well to ensure the dry ingredients are evenly distributed.

Step 3: Add Wet Ingredients
To the dry mix, add the eggs, melted butter, and peppermint extract. Stir until the dough comes together. If it’s too thick, add a tablespoon of water to help it form.

Step 4: Shape the Dough
Transfer the dough onto the prepared baking sheet. Form it into a log shape, about 10 inches long and 4 inches wide. Flatten the top slightly with your hands.

Step 5: Bake the Biscotti
Bake for 20-25 minutes, or until the dough is firm and set. Let it cool for about 10 minutes on the baking sheet.

Step 6: Slice and Second Bake
Once the log has cooled slightly, use a sharp knife to slice it into 1-inch pieces. Lay the slices flat on the baking sheet and bake again for 10-12 minutes, flipping them halfway through.

Step 7: Cool and Enjoy
Let the biscotti cool completely on a cooling rack. Store in an airtight container.

Optional Additions

• White Chocolate Drizzle: Drizzle some melted sugar-free white chocolate over the cooled biscotti for an extra touch of sweetness.
• Crushed Peppermint: For even more peppermint flavor, sprinkle crushed sugar-free peppermint candies on top before the second bake.

Serving Ideas

• Serve with a warm cup of coffee or tea for a perfect afternoon snack.
• Crumble it over a bowl of keto ice cream for a crunchy topping.

Storage Recommendations

• Refrigerator: Store leftovers in an airtight container for up to 5 days.
• Freezer: These biscotti freeze well. Store in a freezer-safe bag for up to 2 months. Thaw before serving.

Common Questions and Helpful Answers

Can I make these biscotti ahead of time?
Yes! Biscotti can be made up to a week in advance and stored in an airtight container.

Can I substitute almond flour with coconut flour?
Yes, but you will need to use about ¼ of the amount of coconut flour, as it absorbs more liquid.

Can I add nuts or dried fruit?
Definitely! Chopped almonds, walnuts, or unsweetened dried cranberries are great additions.

Nutritional Breakdown (Per Biscotti)

• Calories: 110
• Fat: 9g
• Protein: 4g
• Net Carbs: 2g
• Total Carbs: 4g

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