Peppermint Chip Biscotti {Low Carb & Gluten-Free!}

Biscotti aka a cookie that loves coffee as much as I do! Let the dunking begin.

With the holiday season in full swing, it felt like the perfect time to bring some of my favorite flavors into my breakfast cookie rotation—chocolate, peppermint, and more chocolate!

Yes, I have a breakfast cookie rotation and it’s mostly biscotti or cookie cereal because I firmly believe in living my best life. To do that, I gotta indulge! That’s why these super chocolatey biscotti with just a HINT of peppermint white chocolate are my new go-to.

What I Love About This Biscotti– it’s easy to make VERY crisp by simply making the loaves into three small batches instead of two. OR go with two loaves for a deep brownie vibe that still holds up to dunkin’ and dippin’.

What I Adore About This Biscotti- it is so so simple. Like, you can’t ruin it unless you get crazy cutting the pieces and break them (which I outline in the instructions!). Don’t we just love a foolproof recipe??

What Even IS Biscotti? Biscotti are twice-baked cookies that are uniquely crisp and sturdy (perfect for dunking in hot drinks). I actually dislike traditional biscotti because it’s too crisp, so my biscotti is a bit different but absolutely addictive.

What You’ll Need

To get the best biscotti, here are the tools and ingredients I recommend!

• A Good Stand Mixer (if you don’t have one an electric hand mixer is the next best thing)
• Light Colored Baking Sheet which helps prevent burnt bottoms!
• Silicone Baking Mat these are easy to clean and help treats bake evenly
• Very Sharp Knife for slicing the warm biscotti
• Delicious Low Carb Chocolates like Lily’s Milk, Dark, and Peppermint White Chocolate Chips!

Totally Dunkable
(And Doable) Biscotti

Once you’ve got the tools, these tips will help you make the BEST grain-free keto biscotti possible.

The two major things to remember when whipping up a batch of biscotti: loaf size and cooling time.

• Making 3 small loaves lets the biscotti cook more evenly without over-browning on the edges. Making 2 loaves will give you a firm biscotti but with less of a toothsome bite (and a better brownie-like flavor).
• Cool them completely before you try dipping them in chocolate, or even moving them around too much, because like all almond flour cookies…they will be soft and delicate at first!
• Dip or drizzle with different varieties and flavors of chocolate. Go for dark drizzle or a mixture of peppermint white chocolate and milk chocolate!

Heads UP! This post contains affiliate links. As an Amazon affiliate, I earn from qualifying purchases.  

Want More Gluten-Free Treats? Try These!

• Pecan Crust Pumpkin Pie! Dairy-Free & Keto!
• Pumpkin Spice Coffee Creamer {With REAL Pumpkin!} Low Carb & No Sugar Added!
• Super Moist Pumpkin Spice Cake (Keto & Gluten Free!)

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Peppermint Chocolate Chip Biscotti {Low Carb & Gluten-Free!}

Yield: 15 biscotti

Prep Time: 5 minutes

Cook Time: 25 minutes

Additional Time: 10 minutes

Total Time: 40 minutes

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Ingredients

• 1 1/2 cups Almond Flour
• 2 tablespoons Coconut Flour
• 3/4 cup Granulated Swerve
• 4 tablespoons Dutch Processed Cocoa Powder
• 1/2 teaspoon Xanthan Gum
• 1 teaspoon Baking Powder
• 5 1/2 tablespoons Unsalted Butter, softened
• 1 Large Egg + 1 Egg White
• 1/4 teaspoon Vanilla
• 4-6 drops Peppermint Extract (optional)
• 3/4 cup Lily's Peppermint White Chocolate Chips

Instructions

1. Heat oven to 350°F and line a large baking sheet with parchment or silicone baking mat.
2. Whisk together the almond flour, coconut flour, baking powder, xanthan gum, cocoa powder, and sweetener and set aside.
3. In a stand mixer or with a hand mixer beat the softened butter, vanilla, extract (if using), egg, and egg white. Add the dry mix and continue to mix until completely combined. *I like to almost knead the dough with the back of a silicone spatula to make sure the moisture is absorbed!*
4. Fold in the peppermint white chocolate chips and divide the dough into two equal balls for a softer biscotti or three for a smaller crisp biscotti. Place on the prepared baking sheet.
5. Form each mound into a rectangular log (approx 1/2 to 1 inch in thickness) and bake for 25-30 minutes for two loaves or 18 minutes for three.
6. Once the loaves are firm on the edges and a toothpick inserted comes out clean, let cool for five minutes.
7. To Slice: Using the tip of a sharp knife, pierce through the outer crust from one side to the other, then slice through completely. Lay biscotti cut side down and return to oven 7-10 minutes or until the edges just begin to darken. Arrange on a wire rack to cool and dry out completely. *They will be firm after 30 in and crispier after 2 hours!
8. Once ready, dip in melted white or dark chocolate, cool, and enjoy! Store lightly covered at room temperature.

Nutrition Information

Serving Size 1 biscotti
Amount Per Serving Calories 157Total Fat 13gCarbohydrates 8gNet Carbohydrates 6gFiber 2gProtein 4g

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