Low Carb Almond and Chocolate Biscotti

Low Carb Almond and Chocolate Biscotti

I had this funny feeling as I was researching today's biscotti recipe.

I felt sure that I’d been mispronouncing "biscotti" my whole life.  

And it turns out that I was absolutely right.  I found a video by a very helpful Italian named Marco.  (below)  He goes down a list of Italian words and explains how horribly Americans are mangling them.  His personal pet peeve is when we turn the TT sound into a D sound.  Like in spaghetti.  Or as we would say, “spagedy”.   

So just be sure to pronounce the second T in biscotti when you serve these cookies. 

That way, you won’t annoy all the Italians within earshot.  Grazie Marco.

 Low Carb Almond and Chocolate Biscotti Recipe

This recipe is a low carb take on the classic Italian dessert cookie.  

It’s a simple recipe made from almonds, almond flour, almond extract, coconut flour, eggs, sugar-free sweetener and a little bit of dark chocolate.  I based this recipe on one for Cranberry Almond Biscotti that I found on Low Carb Yum.  The recipe clocks in at only 3g net carbs per cookie, so it's the perfect snack if you are on a low carb diet.  In fact, I think I'll take a coffee and biscotti break right now.


 Low Carb Almond and Chocolate Biscotti Recipe

Low Carb Almond and Chocolate Biscotti


  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon almond extract

  • 1/2 cup Swerve or equivalent granulated sweetener

  • 1 1/2 cups almond flour

  • 1/4 cup coconut flour

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1/2 cup sliced or slivered almonds

  • 2 oz sugar - free dark chocolate, melted (like Lilly's or Trader Joe's)


1.  Preheat the oven to 350 degrees F and cover a cookie sheet with parchment paper.

2.  Beat together the eggs, vanilla and sweetener with an electric mixer until frothy, about a minute.

3.  In separate bowl, combine the almond flour, coconut flour, baking soda, and salt.

4.  Add flour mixture to wet mixture and stir until dough forms.

5.  Stir in the almonds.

6.  On the cookie sheet, form a rectangle of dough that is roughly 6" wide x 7" long and 3/4 inch thick.

7.  Bake for 15-20 minutes or until top has browned.

8.  Remove from oven and allow to cool completely. After 10 minutes on the pan, you can refrigerate it to cool it down.

9.  Slice into thin pieces on a slight diagonal. Lay each piece on the side on the cookie sheet.

10.  Bake slices for about 15-20 minutes at 350°F until toasted.

11.  Allow to cool completely.

12.  Melt the chocolate in the microwave in 30 second increments on 50% power. Stir between each 30 second chunk of time until the chocolate is liquid.

13.  Drizzle chocolate over biscotti. Allow to cool.



NUTRITIONAL INFO: Calories 140 Fat 11g Protein 5g Carbs 7g Fiber 4g Net Carbs 3g

You'll need these specialty ingredients:

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