Keto Mexican Hot Chocolate Biscotti

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!

Course Desserts

Cuisine American, Mexican

Keyword Keto Mexican Hot Chocolate Biscotti

Prep Time 15

Cook Time 45

Additional Time 15

Total Time 1 15

Servings

Calories 112kcal

Author Bon Appeteach

Ingredients

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

Instructions

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.

Notes

Freeze the baked biscotti for up to 6 months for freshness!

Nutrition