Keto Mexican Hot Chocolate Biscotti

🧂 Ingredients

• 3 cups Almond Flour
• 1 cup Low Carb Sweetener

  I prefer allulose
• 3 tbsp. Cocoa Powder
• 2 tsp. Cinnamon
• 1 tsp. Chili Powder
• 1/4 tsp. Cayenne
• 2 tsp. Baking Powder
• 1/2 tsp. Xanthan Gum
• 1/2 tsp Salt
• 3 Eggs
• 4 Tbsp. Melted Butter
• 1 tsp. Vanilla Extract
• Garnish

  Optional – Low Carb Chocolate for drizzle and additional spices sprinkled on if

Instructions

• 1 Preheat your oven to 325 F. Prep a baking sheet with parchment paper.
• 2 In a bowl whisk together the almond flour, low carb sweetener, cocoa powder,
  spices, xanthan gum, and baking powder.
• 3 Mix in the 3 eggs and the melted butter and combine until it forms one dough
  ball.
• 4 Place the dough ball onto the parchment paper baking sheet and pat the dough out
  into a large rectangle. It should be no more than 1 inch thick or it will not
  bake correctly. It should be about 4 inches wide and about 15 inches long. Bake
  for 30-35 minutes until set. It will be slightly softer in the middle but it
  should be harder to the touch. Let it cool about 15 minutes before slicing.
• 5 Slice the log into 24 pieces. I prefer to cut the log in half, and each half in
  half and so forth for even slicing. You should get 24 pieces. Place them back on
  a cooling rack on the baking sheet so the sides are facing up. Bake for an
  additional 15-20 minutes. Remove from oven and let cool completely for them to
  harden.
• 6 Store in an open container so they stay crispy.

Nutrition Info