Low Carb Recipe for Biscotti: Chocolate, Almond and Plain

Chocolate Hazelnut Biscotti
Carl Tremblay/Getty Images
  • Prep Time
    10 min
  • Cook Time
    50 min
  • Total Time
    60 min
  • Yield
    36 cookies

Biscotti has an elegance to it that seems unattainable at home. But don't let your local café fool you, you can do biscotti. We bring you three ways to make your own low carb biscotti. Ever want something sweet, yet sugar-free, to dunk in your coffee or tea? These low-carb biscotti might fit the bill! I have two variations here: basic almond biscotti and chocolate chip biscotti. Although you can use any sugar-free chocolate, I've used ChocoPerfection Bars, which are sweetened with erythritol instead of the more commonly-used (and problematic) maltitol. The almond extract has a distinct almond flavor; for the chocolate chip biscotti, consider reversing the amounts of the vanilla and almond extracts if that would be more to your taste. Another variation is to substitute a quarter cup of unsweetened dried blueberries for the chocolate, which adds about half a gram of carb per cookie.


  • 1 stick (1/2 cup) butter at room temperature
  • 3 cups almond meal
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 2 eggs
  • 2 teaspoons almond extract
  • 1 teaspoon vanilla extract
  • sugar substitute equal to one cup sugar. Note: zero-carb liquid is preferred -- I used 24 drops of a concentrated form of sucralose (see note)
  • For chocolate chip biscotti: 2 ChocoPerfection Bars, or 100 grams of other sugar-free chocolate, chocolate chips, etc.


Preheat oven to 350 F. Cover a 10" X 15" baking sheet with parchment paper or a silicone mat and lightly grease with butter or oil.

1. Mix butter, almond meal, baking powder, and salt together in a large mixing bowl. Beat until fully combined -- it should glom together.

2. Add wet ingredients: eggs, extracts, and sugar substitute. Beat until well-combined. The batter will be fairly stiff. (Note: I developed this recipe using the concentrated liquid sucralose.

I'm guessing almost any sugar substitute would work. If you are using a powdered type, add it to the almond meal at the beginning, and be sure to add the carbs to the total.)

3. Let batter sit for 5 minutes or so; the almond meal will absorb some of the remaining liquid. It should form a soft, but workable dough.

Chocolate Chip Variation: If you're making the chocolate chip type, it's a good time to chop the chocolate (if not already in chip form). Either use a sharp knife or a food processor. If using a food processor, pulse carefully -- if you're too aggressive, much of the chocolate will end up pulverized, and won't have the same effect.

4. Turn the dough onto the baking sheet and form it into a rectangle about 1/2" - 3/4" high, 5 inches wide, and 14 inches long..

5. Bake until very lightly browned on top -- about 22-25 minutes. Remove from the oven and turn the oven down to 325. Let the cookies cool for 5-10 minutes, then cut into slices about 3/4 inch wide.

Lay the slices on their sides, and return to the oven for about 15 minutes, until the sides are lightly browned.

You can leave the biscotti long -- in this case, the recipe would make 18 of them, 2 servings each. I cut them in half, and then each one is a serving.

Cool completely before serving or storing in an airtight container.

Nutritional Information for Plain Biscotti: Each of 36 servings has 1 gram effective carbohydrate plus 1 gram fiber (2 grams total carbohydrate), 2 grams protein, and 73 calories.

Nutritional Information for Chocolate Chip Biscotti: Each of 36 servings has 1 gram effective carbohydrate plus 2 grams fiber (3 grams total carbohydrate), 2 grams protein, and 84 calories.

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