Crisp almond flour biscotti studded with cranberries and pecans and dipped in sugar-free chocolate. This easy low carb biscotti recipe is a classic holiday treat made keto! Perfect for gift giving or keeping all to yourself. This post is sponsored by Bob’s Red Mill.
Well it’s about time I updated this Keto Cranberry Pecan Biscotti! It’s been on my blog since December 2011 and it’s a timeless classic. It was one I first made to share on a friend’s blog, way back in the day. But she shut her blog down a few years ago and the biscotti recipe was almost lost. Thankfully, I was able to dig it up again.
I re-made them last year and was happy to find that these almond flour biscotti are just as good as they ever were. Keto recipes that stand the test of time are my hallmark, if you will. But sometimes I go back to an old recipe and I am not quite sure what to expect. I’ve learned a lot about keto baking in the intervening 7 years and sometimes my older recipes need a bit of work. Not this one, I am happy to say. It was spot on right from the beginning.
I grabbed some new photos and figured I would walk you through exactly how to make biscotti for the sugar-free and gluten-free crowd. I’ve made a lot of almond flour biscotti in my day. A lot!
How To Make Biscotti with Almond Flour
Making almond flour biscotti really isn’t very different from making conventional biscotti. The method is the same, baking a log of dough first and then slicing it and re-baking the slices. Done right, you will end up with crisp biscuits that are perfect for dipping into coffee or tea.
But there are a few differences. Being gluten free means that these almond flour biscotti are a little more fragile and have to be handled with a bit of care when slicing. Here are my best tips for making low carb, gluten free biscotti.
- Be sure to use finely milled almond flour. That goes almost without saying. The finer your flour, the better your biscotti hold together, so try to use good blanched almond flour and not the more coarse almond meal. For all of my biscotti and other keto baked goods, I always use Bob’s Red Mill almond flour.
- To help it hold together even better, try adding a bit of xanthan gum or 1 tablespoon of coconut flour. The coconut flour helps make the biscotti a little drier, and you want a dry consistency for biscotti. Bob’s Red Mill is my go-to coconut flour as well.
- If you are adding nuts or cranberries into the mix, be sure to chop them finely before adding. Larger chunks can make it hard to slice the loaf properly.
- Keep your loaf on the small side, about 4 by 10 inches, so it’s easier to cut.
- When you cut, you want to gently saw first just to get through that crisp top layer, and then you want to cut straight down. If you saw the whole way through, it tends to make the ends break off.
- Be patient! Let the biscotti completely dry out in the warm oven. They may still seem a bit soft after the second baking but they will crisp up as they cool.
Once they’re baked through, they’re pretty sturdy. You only really need to be gentle with them when you are slicing the logs and when you are flipping them over. I’ve traveled cross country with some of my almond flour biscotti, and I’ve sent them to friends because they hold up so well in transit!
Dipping Biscotti in Chocolate
Now you may notice that in my photos, some of these biscotti have a white chocolate drizzle. Sadly, there isn’t a truly good sugar free white chocolate on the market. KZ Clean Eating used to carry a xylitol sweetened one, which is what you see on a few of these almond flour biscotti. But they no longer appear to make it.
You can actually make your own low carb white chocolate drizzle with some cocoa butter, some powdered sweetener, and a little vanilla extract. It’s not quite the same but it does give the same appearance and overall taste once it’s on the biscotti.
White Chocolate Drizzle:
But the dark chocolate dip is my favorite anyway, and goes so well with the cranberries and pecans. All I do is melt some Lily’s Dark Chocolate with a bit of cocoa butter so it melts more smoothly. Then I dip, you dip, we dip!
And it’s a perfect use for my homemade Sugar Free Dried Cranberries too! 
More Delicious Almond Flour Biscotti Recipes
Keto Cranberry Pecan Biscotti
Ingredients
Biscotti:
- 2 cups almond flour
- ½ cup granular Swerve Sweetener
- 1 teaspoon baking powder
- ½ teaspoon xanthan gum (can also sub 1 tablespoon coconut flour)
- 1 tablespoon orange zest
- ¼ cup butter melted
- 1 large egg lightly beaten
- ½ teaspoon vanilla extract
- ¼ cup chopped pecans
- ¼ cup sugar-free dried cranberries
Chocolate Dip:
- 3 ounces sugar-free chocolate (dark, milk, or white) chopped
- ½ ounce cocoa butter (or 1 tablespoon coconut oil)
Instructions
Biscotti
- Preheat oven to 325F and line a baking sheet with parchment paper.
- In a large bowl, whisk together almond flour, Swerve, baking powder and xanthan gum. Stir in orange zest.
- Stir together melted butter, egg, and vanilla extract until dough comes together. Add pecans and dried cranberries and stir until mixed throughout.
- Turn dough out onto baking sheet and form into low, flat log, 10 x 4 inches. Bake 25 minutes, or until lightly browned and firm to the touch. Remove from oven and let cool 30 minutes. Reduce oven temperature to 250F.
- With a sharp knife, gently cut into 15 even slices. Place slices back onto baking sheet cut-side down and bake for 15 minutes, then flip each slice and continue to bake for another 15 minutes. Turn off oven and let sit inside until cool.
Chocolate Dip
- In a heatproof bowl set over a pan of barely simmering water, melt the chocolate and cocoa butter together, stirring until smooth.
- Remove from heat and dip the biscotti on one side, then set on a waxed paper lined baking sheet and refrigerate until set.
Many Thanks to Bob’s Red Mill for partnering with me to bring you this post.
Barbara Bishop says
I tried your recipe and when I sliced the biscotti after cooling for 30 minutes they fell apart and it looks like they didn’t cook on the inside. I could not flip them over as the directions stated. to do after baking the slices as they are too fragile and break where the cranberries or nuts are.
Carolyn says
They aren’t supposed to be cooked through when you slice them apart – that’s what the second baking is for. And it sounds like you need a sharper knife. Do you have anything really sharp?