This easy to make, gluten free, keto biscotti recipe is the perfect treat with your morning coffee or an after dinner dessert. They are made with rich cocoa powder, cinnamon, and a some hot chili pepper flakes for a little kick!
I was craving a keto chocolate biscotti but currently only have recipes for a basic (but amazing) almond biscotti and this snickerdoodle version. Clearly, I needed to remedy this and create a cocoa flavored one for when I need that chocolate fix.
While I could make these just chocolate flavored, I wanted to add a little heat and a little spice. I thought a Mexican chocolate style biscotti was a good way to go (news flash, it was).
Get all the details below on how to make these crispy, crunchy, dunk-able cookie coffees below and read on for helpful tips and tricks for baking.
- Large Bowl
- Rubber Spatula
- Measuring Cups & Spoons
- Baking Sheet
- Cooling Rack
- Knife & Cutting Board
If you have never had a biscotti, you are missing out! A biscotti is a “twice baked” cookie and therefore is a crispier, crunchy consistency. Yes, you actually want the cookie to be hard because it makes it ideal for dipping into coffee or hey, even some keto hot cocoa.
Biscotti is not normally keto or low carb because many are made with standard flour and sugar. This recipe actually works really well when I sub for almond flour as the main dry ingredient, I prefer these actually in place of a regular biscotti!
How to make keto biscotti cookies-
The batter is simple to make and only requires a large bowl and a spatula for stirring. I love recipes like this because it seems so less daunting when I don’t have to use a dozen bowls to make one thing!
These are almond flour based biscotti and I prefer Lakanto or Allulose brands for my low carb sweetener. I have not tried subbing the almond flour for coconut flour, but often find these are not interchangeable because coconut flour absorbs moisture very differently and they would probably fall apart and be very crumbly.
Make sure you are adding in the xanthan gum into the dough! This acts as a binding agent and plays a large role in the overall texture in a gluten free baked good.
No xanthan gum? Sub with cornstarch, arrowroot powder and just adjust the carb count as needed.
Forming the loaf-
I find this works best by using parchment paper on a baking sheet. Having a non-stick base is crucial for removing the cooked loaf before the second bake. Use your hands to form a large loaf no thicker than one inch.
Sometimes I find it easier to make two smaller loaves instead of one large loaf. If that works better for you, try that too! Use your hands, get a little dirty and form the loaves into a long rectangle.
Use a butter knife or bench scrapper to keep the edges as square as possible. Bake the loaf until it’s set, typically about 30 minutes. If you make the loaf too thick it may need additional time so keep that in mind!
Twice baking the biscotti-
This step is essential in creating a classic biscotti style cookie. I find this works best by letting the load bake, and cool until it is just warm to the touch. Use a bread knife or a large chef’s knife to evenly cut the load into one inch wide cookies.
I find I get about two dozen biscotti from this recipe. Start by cutting the loaf directly in half. Cut each half in half (so now you have 4 pieces) and keep repeating this so you end up with 24 even sized cookies.
Prep the baking sheet with a cooling rack to lay over the top. Place the cut biscotti cookies onto the rack face up so the inside of the cookie gets to bake and crisp up. Bake for an additional 15 minutes or until they are lightly browned.
When you remove from the oven, let them cool completely on the baking rack to let them finish getting hard. Use low carb melted chocolate to drizzle over the top. You can leave then as is or get fancy like me and add some cayenne over the top and red pepper flakes if you prefer a little heat.
This is a great recipe to make, freeze, and eat when desired. Leave less of the spice out and add a little vanilla extract instead to punch up the cocoa flavor. Be sure to use a high quality cocoa powder as well for a richer, chocolate taste too.
These cookies come out to be 2 net carbs (low carb chocolate varies so adjust your macros as needed). I prefer to store mine in an open container with the lid off on the counter. I find they get a little soft if you keep them airtight. They last quite a while and also freeze well!
Save this recipe for later by bookmarking it to your web browser or head over to Pinterest and pin for later!
Looking for other cookie recipes? Of course you are! Check out these fan favorites too-
Keto Mexican Hot Chocolate Biscotti
- 3 cups Almond Flour
- 1 cup Low Carb Sweetener I prefer allulose
- 3 tbsp. Cocoa Powder
- 2 tsp. Cinnamon
- 1 tsp. Chili Powder
- 1/4 tsp. Cayenne
- 2 tsp. Baking Powder
- 1/2 tsp. Xanthan Gum
- 1/2 tsp Salt
- 3 Eggs
- 4 Tbsp. Melted Butter
- 1 tsp. Vanilla Extract
- Garnish Optional – Low Carb Chocolate for drizzle and additional spices sprinkled on if
- Preheat your oven to 325 F. Prep a baking sheet with parchment paper.
- In a bowl whisk together the almond flour, low carb sweetener, cocoa powder, spices, xanthan gum, and baking powder.
- Mix in the 3 eggs and the melted butter and combine until it forms one dough ball.
- Place the dough ball onto the parchment paper baking sheet and pat the dough out into a large rectangle. It should be no more than 1 inch thick or it will not bake correctly. It should be about 4 inches wide and about 15 inches long. Bake for 30-35 minutes until set. It will be slightly softer in the middle but it should be harder to the touch. Let it cool about 15 minutes before slicing.
- Slice the log into 24 pieces. I prefer to cut the log in half, and each half in half and so forth for even slicing. You should get 24 pieces. Place them back on a cooling rack on the baking sheet so the sides are facing up. Bake for an additional 15-20 minutes. Remove from oven and let cool completely for them to harden.
- Store in an open container so they stay crispy.