Gluten free low carb chocolate biscotti


- 1 large egg
- cup erythritol
- ¼ teaspoon stevia extract powder
- ¼ cup of butter, softened
- ½ teaspoon sugar free vanilla extract
- 1 ¾ cups of almond flour
- ¼ teaspoon xanthan gum
- ½ cup unsweetened cocoa
- ½ teaspoon of baking soda
- ¼ teaspoon of sea salt
- 1 teaspoon of cinnamon
- sugar free chocolate chips (optional)
- chopped nuts (optional)


Step 1: Preheat an oven to 325 degrees F.

Step 2: In mixing bowl, mix butter, erythritol, stevia, egg, and vanilla until well blended.

Step 3: In a separate bowl, add all the dry ingredients and mix until well combined.

Step 4: Add the dry mixture to the wet mixture and mix again until well blended.

Step 5: If desired, chocolate chips or nuts can be mixed in at this time.

Step 6: Shape the mixture into a large ball of dough. Place dough ball on a silicon baking pad or a well greased cookie sheet. Shape dough into a low, flat log.

Step 7: Bake the dough for about 20 minutes, or until lightly browned and cake-like.

Step 8: Remove from oven and reduce the temperature to 275 degrees F.

Step 9: Cool the log for about 10 minutes and then slice into thin strips about 1/2 inch wide.

Step 10: Place the slices on their side on the cookie sheet, and then bake for about 20-30 minutes, or until they are fully crisped.

Step 11: Recipe makes about 15 cookies.

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