Double Chocolate Pistachio Biscotti

About 4 net carbs per serving

I saw this recipe in a Martha Stewart cookbook and it looked amazing! This is my first time trying a cookie/biscotti recipe using almond flour, and they turned out great! These are so good for breakfast with a cup of coffee. If you don’t want to make your own sugar free chocolate chips, you can just buy dark chocolate chips. You could also use slivered almonds instead of pistachios.

Double Chocolate Pistachio Biscotti
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 2 cups blanched almond flour
  • ¾ cup shelled pistachios
  • ½ cup sugar free chocolate chips (recipe below)
  • ½ cup unsweetened cocoa powder
  • 2 large eggs
  • 1 teaspoon baking soda
  • ½ cup xylitol
  • ¼ teaspoon NuStevia
  • 2 tablespoons melter butter or oil
  • ¼ teaspoon xantham gum
  1. Preheat the oven to 350 degrees.
  2. Butter a baking sheet liberally; set aside.
  3. In a medium bowl, whisk together the almond flour, cocoa powder, baking soda, and xantham gum.
  4. In a seperate bowl blend the xylitol, stevia and melted butter together until light and fluffy.
  5. Beat in the eggs until combined.
  6. Add the flour mixture to the wet ingredients and stir until a stiff dough is formed.
  7. Stir in the pistachios and chocolate chips.
  8. Transfer the dough to the buttered baking sheet.
  9. Form it into a long, flat log measuring about 12 x 5 inches.
  10. Bake for about 25 minutes, until slightly firm; reduce oven to 300 degrees.
  11. Let cool for about 10 minutes, then slice into 1 inch thick slices.
  12. Place them cut side down on the baking sheet, and bake for about 15 minutes, or until crisp on the edges.


Making the chocolate chips

For the chocolate chips, I used a great recipe from the Healthy Indulgences blog.

Sugar Free Chocolate Chips

2 ounces unsweetened chocolate, chopped

2 tablespoons dry milk

2 tablespoons xylitol

2 teaspoons nonhydrogenated shortening or softened butter

1/8 – 1/4 teaspoon NuStevia

Microwave the chocolate and shortening in a medium glass bowl for 35 seconds. Stir with a fork. Continue to microwave in 15 sexond intervals until it is completely melted. Meanwhile, powder the xylitol and dry milk in a coffee bean grinder for about a minute. Let settle for a minute before removing the lid. Stir the powdered xylitol mixture into the melted chocolate. Stir in the NuStevia to taste. Pour onto a baking sheet and spread out with a spatula. Freeze for at least 30 minutes or refrigerate for a couple hours. Cut into chunky pieces.

Just added in the pistachios and chocolate chips

Just finished the first bake

Ready to go in for the second bake

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