Brownie Biscotti

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

About 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.".


  • Susan says:

    Made these and they’re delicious! I used almonds instead of walnuts, and a Chocolate Perfection bar chopped up instead of choc. chips. The latter sort of disappeared in the baking process, but the end result was wonderfully tasty. As they aged, the peanut flavor diminished somewhat in favor of the chocolate. Thank you, Maria!

  • Thanks Susan! You are a baking machine!

  • Would I be able to make my own chocolate bar adding erythritol to unsweetened chocolate for this recipe?

  • Thanks for your quick reply. I will try that. By the way, I made your Flour-less Chocolate Torte and it is delicious!!! I liked it even better when I took it out of the fridge for about an hour before serving it. It was creamier that way. I accidentally used only 6 oz. of the unsweetened chocolate, and it was still great!! By the way, I bought your kids’ cookbook for each of our 5 adult children and their families. Thanks for your great recipes!!

  • Holly says:

    Hi Maria:

    I so excited about all the great recipes on your site. I just read “Secrets…” Terrific book.

    This is first recipe I’ve tried, and I ran into a little trouble. I hope you can give me some advice. The dough I made was so dry I was unable to get it to stick together for the initial bake. I added some cream and managed to get them together. Unfortunately, when I sliced into individual cookies to a large degree they broke apart. I also wonder if the dough was meant to expand at all…it didn’t. I’m definitely going to have another try, but if you have any tips for me that would be great.

    • Thank you Holly!

      What was the brand of peanut flour? Some are defatted. You could also try just almond flour. Might bake up better and then you can add some peanut butter on top to get the peanut flavor. 🙂

    • Holly says:

      Ah, yes, it says it’s 12% fat dark roasted peanut flour. Can I make my own peanut flour, like I make my own almond flour? Also…what can I use this 12% peanut flour for?

    • Yes, you can make your own, just don’t grind it too long or you will get peanut butter. 🙂

  • tamsyn says:

    how many carbs are in them it says 3.1g but is it for the whole recipe or how much is a serving?

    • cemmerich says:

      That is per serving using Just Like Sugar. If you use Swerve or erythritol it will be only 1-2 carbs.

  • Susan S says:

    Maria, I used almond flour and the dough was not stiff at all. After the first baking they were very dry and crumbly. Was I supposed to do something else since I used almond flour?

    • cemmerich says:

      What brand almond flour did you use? I know some people have had issues with bobs red mill not working like others.

      • Susan S says:

        Yes, it was Bob’s Red Mill. Is there some adjustment I need to do when I use this brand?

        • cemmerich says:

          I’m not sure if there is an exact formula. Just adjust until the batter is the consistency you expect. 🙂

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