Keto Mexican Hot Chocolate Biscotti Recipes

KETO MEXICAN HOT CHOCOLATE FAT BOMBS

Steps:

• In a medium bowl, beat together cream cheese and butter until light and fluffy.
• Mix in sweetener, 1/3 cup cocoa powder, vanilla, cinnamon, chili powder and cayenne pepper.
• Spread mixture into the middle of a sheet of parchment paper. Then roll into a long cylinder with parchment paper wrapped around. Freeze for 30 minutes.
• To make the whipped cream, add heavy cream to a medium bowl and whip until stiff peaks form. Add sweetener and vanilla. Continue whipping until incorporated. Add whipped cream to a piping bag or you can dollop the whipped topping onto each fat bomb using a spoon.
• Remove chocolate fat bomb mixture from the freezer. Remove parchment paper and cut the roll into 10-12 round pieces. Add 1 tablespoon cocoa powder to a plate or small bowl. Dip the top of each fat bomb into the cocoa powder and place fat bombs cocoa side up on a parchment lined tray.
• Pipe or dollop whipped cream onto each fat bomb. Store in the refrigerator or freezer in a storage container.

MEXICAN CHOCOLATE BISCOTTI

Steps:

• Preheat oven to 325°. Whisk the first 5 ingredients. In another bowl, whisk 5 eggs and vanilla; stir into dry ingredients. Stir in walnuts, chocolate chips and cherries. Transfer to a lightly floured surface; knead gently until dough forms (dough will be sticky)., Using floured hands, divide dough into 3 portions. Shape each portion into an 8x3-in. rectangle on parchment-lined baking sheets. Beat remaining egg; brush over tops. Bake until firm to the touch, 30-35 minutes. Cool on pans on wire racks until firm, 10-15 minutes., Reduce oven setting to 300°. Transfer baked rectangles to a cutting board. Using a serrated knife, cut diagonally into 3/4-in. slices. Place on baking sheets, cut side down. Bake until crisp, 10-12 minutes on each side. Remove from pans to wire racks to cool completely. Store in an airtight container.

KETO MEXICAN HOT CHOCOLATE BISCOTTI

Steps:

• Preheat your oven to 325 F. Prep a baking sheet with parchment paper.
• In a bowl whisk together the almond flour, low carb sweetener, cocoa powder, spices, xanthan gum, and baking powder.
• Mix in the 3 eggs and the melted butter and combine until it forms one dough ball.
• 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.
• 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.
• Store in an open container so they stay crispy.