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Brownie Biscotti

By October 27, 2010June 8th, 2020Desserts, Vegetarian

Brownie Biscotti

Try my delicious recipe for Brownie Biscotti.


1/3 cup butter, softened
1/3 cup Erythritol and 1/2 tsp stevia glycerite (or 1/3 cup Swerve)
2 eggs
1 tsp vanilla extract
1 3/4 cups peanut flour
1/3 cup unsweetened cocoa powderBrownie Biscotti
2 tsp baking powder
1/2 cup chopped ChocoPerfection Bar
1/4 cup chopped walnuts (optional)
1 egg yolk, beaten
1 TBS water

Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets, or line with parchment paper. In a large bowl, cream together the butter and sweetener until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the peanut flour, cocoa, and baking powder; stir into the creamed mixture until well blended. The dough will be stiff, so mix in the last bit by hand. Mix in the chocolate chips and walnuts (if desired). Divide dough into two equal parts. Shape into 9x2x1 inch loaves. Place onto the baking sheet 4 inches apart. Brush with a mixture of water and yolk.
Brownie Biscotti
Bake for 20 to 25 minutes in the preheated oven, or until firm. Cool on the baking sheet for 30 minutes. Using a serrated knife, slice the loaves diagonally into 1-inch slices. Return the slices to the baking sheet, placing them on their sides. Bake for 10 to 15 minutes on each side, or until dry. Cool completely and store in an airtight container. Serves 30

Using white flour and sugar = 71 calories, 10.7 carbs, 0.5 fiber
Using Peanut flour and erythritol/stevia = 59 calories, 3.1 carbs, 1.4 fiber


Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 20 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of several books including "Keto: The Complete Guide to Success on the Ketogenic Diet.".


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