Keto Chocolate Peppermint Biscotti Recipe
These Keto Chocolate Peppermint Biscotti are the perfect low-carb treat to enjoy during the holidays—or any time you’re craving a chocolatey, minty snack. With crunchy edges and a sweet, indulgent flavor, they’re perfect for dunking into a warm cup of coffee or tea. Made with almond flour, this recipe is gluten-free, sugar-free, and incredibly easy to make!
Equipment
- Baking Sheet
- Mixing bowl
- Hand Mixer or Whisk
- Cooling rack
Ingredients
- 2 cups almond flour
- 2 tbsp cocoa powder
- 1 tsp baking powder
- ½ cup erythritol or monk fruit sweetener
- 2 eggs
- 4 tbsp butter, melted
- 1 tsp peppermint extract
- ¼ cup sugar-free chocolate chips
Instructions
- Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper.
- In a large bowl, combine almond flour, cocoa powder, baking powder, and sweetener. Add eggs, melted butter, and peppermint extract, and mix until dough forms.
- Shape the dough into a log about 10 inches long and 4 inches wide. Bake for 20-25 minutes, or until firm.
- Let the log cool for 10 minutes, then slice it into 1-inch pieces. Lay the slices flat and bake again for 10-12 minutes, flipping halfway.
- Cool completely on a rack and store in an airtight container.