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Low-Carb Chocolate Espresso Italian Biscotti with Vanilla Cream Glaze

These Scrumptious Italian Cookies are Crunchy on the Outside and Soft in the Middle, Perfect Anytime of Day and Only 53 Calories and 1 Net Carb Each!


Chocolate and Espresso are a magical flavor combination. They play off of each other beautifully. This biscotti is of the Italian variety, which means it's a little softer in the middle and crunchy on the outside. I just love them! I've flavored these delightful cookie sticks with Espresso and chocolate. To finish them off, I drizzle them with plenty of creamy vanilla glaze. Oh YUM!!! They are perfect with your morning cup of joe or any time of day. You can go ahead and have a few because they're only 53 calories and 1 net carb per biscotti. These cookies are gluten-free, sugar-free, dairy-free, Keto, Paleo, Vegetarian, and Vegan too!


Low-Carb Chocolate Espresso Italian Biscotti with Vanilla Cream Glaze

Makes 25 cookies

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Ingredients:


1 C almond flour (I use Blue Diamond Finely Ground almond flour)

1/4 C coconut flour (I like Anthony's Organic coconut flour)

1/4 C Naturtonix Oat Fiber

1/2 C cocoa powder (I use NuNaturals Dutch Processed cocoa powder)

1 C Swerve Confectioners

1 tsp baking powder

1/4 tsp salt

3 tsp instant espresso granules (I use Ferrara for this recipe)

1/2 C unsweetened almond milk

1/4 C water

2 Tbsp coconut oil, melted (I use Nutiva)

1 tsp vanilla extract (I love Nielsen-Massey Madagascar Bourbon pure vanilla extract)

1/4 C sugar-free chocolate, chopped (I use Lily's original dark chocolate bar for this recipe)

1/8 C Swerve for topping


For the glaze:


1/2 C Swerve Confectioners

2 Tbsp Nutpods Original

1 tsp vanilla extract

small pinch of salt


Directions:


Preheat your oven to 350 degrees and line a 9x9 square cake pan with parchment paper, leaving excess on the sides so you can lift out of the pan easily. Set aside.


In a large mixing bowl, whisk together the almond flour, coconut flour, oat fiber, cocoa powder Swerve confectioners, baking powder, salt, and instant espresso granules. To this, add the almond milk, water, melted coconut oil, and vanilla extract. Stir until thoroughly combined, and then add the chopped chocolate, stirring until evenly incorporated throughout the dough. Press evenly into the prepared cake pan and then top with the 1/8 cup of Swerve. Bake for 30 minutes. Remove from the oven and place on a wire rack to cool completely.


Preheat your oven to 325 degrees and line a large sheet pan with parchment paper, set aside.


Once completely cooled, lift the large square cookie out of the pan using the parchment's sides and place it on a cutting board. You can leave it on the parchment to cut. At this point, the cookies will be very delicate, so be gentle! Using a very sharp knife, cut the square block in half and then cut each rectangle into even 1/2 inch slices. Wipe your blade after every few cuts as the dough tends to stick. If you are having trouble, you can also spray your knife with coconut oil. Carefully transfer your biscotti to your prepared sheet pan and place it in the 325-degree oven. Bake for 20-25 minutes. Remove from the oven and allow to cool on the baking pan completely. The cookies will become crunchy once cooled.


Make the glaze by whisking together the Swerve Confectioners, Nutpods, vanilla extract, and a small pinch of salt. Place the glaze in a ziplock bag and cut a small hole in one corner. Pipe the glaze over the cooled biscotti. Allow the glaze to set before transferring the cookies to an airtight container. Enjoy!

The baked biscotti.


The beauties, drizzled with Vanilla Cream Glaze.


A look inside!


Such an elegant cookie!


Have comments or questions about this recipe? Leave them below!



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