Keto Chocolate Chunk Biscotti - Bite The Road

Updated at: Wed, 16 Aug 2023 20:34:08 GMT

Step 1

Preheat over to 325°F.

Step 2

Cover two cookie sheets with parchment paper ( if your sheet are large you can do two bars at once but they will spread some)

Step 3

Note- this batter is soft enough to do by hand or hand mixer if you do not want to use a stand mixer

Step 4

Steps

Step 5

In a large bowl, cream margarine and sugar substitute until light and fluffy;

Step 6

Mix in eggs and vanilla.

Step 7

In a medium bowl combine flour, baking powder, salt, and baking soda;

Step 8

blend into creamed mixture. Note The dough will be much softer than the traditional version.

Step 9

you may want to add in some extra almond flour here if needed.

Step 10

Stir in 1 1/4 cups of chocolate pieces, mix well

Step 11

Layout plastic wrap on your counter and scoop out the dough and shape into a ball with your damp hands.

Step 12

Divide dough ball in half. Put one half back in the bowl, and leave one on the counter.

Step 13

Add the cocoa powder and coffee granules to one half of the dough in the bowl. Work together until the dough and powders are mixed. The cocoa powder will make the dough stiffer as well.

Step 14

On the plastic-covered counter ( you can also use almond flour on the counter if you prefer not to use plastic). Gently knead the “white” dough and shape it into a wide log. Put aside.

Step 15

Do the same with the “chocolate” dough and gently knead into a similar shape

Step 16

Place the two logs together, one on top of the other, and knead them three times together to form a marbled effect.

Step 17

Divide the dough into two pieces again and roll out as two similar shaped logs about 2 inches wide

Step 18

Place each log on a cookie sheet, (leave room around the log as they will spread in baking).

Step 19

Bake for 20-25 minutes ( Almond flour burns faster than regular flour – so keep a close eye on it. In my oven 20 min was perfect)

Step 20

Remove from the oven and let cool in the pan for 15 to 20 minutes

Step 21

Carefully remove from the pan to a cutting board (They will be soft! )

Step 22

Using a serrated knife, slice logs into 1/2 inch slices (it may yield anywhere from 12 to 15 slices per log depending on how you cut them)

Step 23

Rearrange them back on the cookie sheet cut sides down.

Step 24

Bake an additional 10 minutes, Turning the over halfway through is optional

Step 25

Turn the oven off and let them sit in the oven for another 5-10 min

Step 26

Then remove from the pan and let them cool on a rack. store tightly covered

Step 27

Wrap each log in plastic and place in the refrigerator fo 15 min – 30 min before baking to chill helps to slow the spread when baking.

Step 28

You can freeze the logs until ready to bake in the future, just let thaw 10 -15 min before baking.

Step 29

Adding the coffee granules is optional. If I don’t have any, I don’t use them. Don’t use ground coffee.. it will be too bitter

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