Preheat oven to 350 Degrees Fahrenheit. Cover a large baking sheet with aluminum foil and mist with cooking spray.

Combine psyllium husk, cocoa, flour, baking powder, baking soda, stevia, and salt in small bowl. Set aside.

In a second, large bowl, whisk together eggs, vanilla extract, coffee, and oil. Stir in chocolate chips.

Add dry ingredients to wet and stir until just until combined.

Cut dough in half; place each portion onto prepared baking sheet. Stretch dough to form two ~1/2 inch thick rectangular logs.

Bake until set and almost firm, about 15-20 minutes. Remove from oven and let cool to room temperature.

Cut each log into eight ~3/4-inch-thick slices using serrated knife. Lay slices on prepared baking sheet, cut-side-down, and about 1 inch apart.

Bake biscotti for 10 minutes on each cut surface.

Let cool slightly on baking sheet; remove to wire rack to cool completely.