Triple Chocolate Peppermint Biscotti (Low Carb, Gluten Free)

Ingredients

Biscotti:
• 1 3/4 cup almond flour
• 1/4 cup cocoa powder
• 1/3 cup Swerve Sweetener or other erythritol
• 1/2 tsp baking powder
• 1/2 tsp xanthan gum
• 1/8 tsp salt
• 1/4 cup good quality coconut oil such as Kelapo, melted
• 1 large egg
• 1 tsp peppermint extract
Dark Chocolate Dip:
• 2 1/2 ounces 80 to 90% cacao chocolate, chopped
• 1/2 tsp peppermint extract
White Chocolate Drizzle:
• 1 oz cacao butter, chopped
• 2 tbsp powdered Swerve Sweetener or other powdered erythritol
• 1/2 tsp peppermint extract

Instructions

1. For the biscotti, preheat oven to 325F and line a baking sheet with parchment or a silicone mat.
2. In a large bowl, whisk together the almond flour, cocoa powder, sweetener, baking powder, xanthan gum and salt. Stir in melted butter, egg and peppermint extract until dough comes together.
3. Turn dough out onto baking sheet and form into a long, low log, about 10 by 4 inches.
4. Bake 25 minutes or until just firm to the touch. Remove from oven and let cool 30 minutes. Reduce oven temperature to 250F.
5. With a sharp knife, carefully cut log into 16 even slices. Place slices back on baking sheet, cut-side down and bake 15 minutes. Turn slices over and bake another 15 minutes. Turn off oven and let sit inside until cool.
6. For the chocolate dip, melt chocolate in a bowl set over a pan of gently simmering water. Add extract and stir until smooth.
7. Dip each biscotti fully on one side into chocolate and place back on baking sheet. Let set about 30 minutes.
8. For the white chocolate drizzle, place cacao butter into a microwave safe bowl and heat on high in 30 second increments, stirring between, until melted. Stir in powdered sweetener and peppermint extract.
9. Let cool 10 to 15 minutes to thicken up slightly (should still be able to drizzle). Use a spoon to drizzle over biscotti. Let set 30 minutes.