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Cranberry Pecan Biscotti (Low Carb and Gluten Free)

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Cranberries, cranberries, cranberries. I seem to be on a roll here, what with the Cranberry Filled Cupcakes and the Cranberry Ginger Mulled Wine. I actually made these several weeks ago, as part of Budget Gourmet Mom‘s “12 Days of Allergy Free Cookies”. Krista is doing a whole series of guest posts, with cookies made by various “specialized” bloggers, and she asked me if I would like to do a gluten free cookie. I was happy to oblige. Krista is a blogger that I don’t know all that well, except through the power of this crazy world called social media. I think we perhaps first “met” on Stumble Upon, when one of us started following the other. But I’ve always enjoyed her posts and she apparently thought well enough of mine to ask me to guest post.

For years, I’ve been making biscotti as part of my holiday baking. Mind you, they were definitely not of the low carb, gluten free variety. I love biscotti at all times of year, but with a certain combination of flavours, they can definitely have a holiday feel to them. Cranberries are definitely one of those flavours. Since fresh cranberries only come out at this time of year, they add instant holiday festiveness to almost any recipe. And pecans, although readily available at throughout the year, are associated with the holidays in many people’s minds. And chocolate? Are you kidding me? I think the holidays were invented just so we all had an excuse to eat more chocolate. It doesn’t matter what holiday it is, chocolate is a welcome guest. The life of the party.

Now, this particular recipe contains some home-made dried cranberries. Sugar-free dried cranberries are pretty hard to come by. At the time that I made these, I was waiting on a shipment of sugar free cranberries from another blogging friend, Toni of Boulder Locavore, who generously offered to send me some that are made in her area. They hadn’t arrived, and I needed to create my cookies for Budget Gourmet Mom, so necessity dictated that I dry my own in the oven. I’ve now tried two ways of doing this, and I am working on perfecting it. When I do, I will definitely share. This time, they ended up a bit too dry and crispy, but it hardly makes a difference when they are in a recipe like this. Still, I have an idea of how to make them a little better for just eating straight as a snack.

These biscotti were seriously delicious, by the way. They turned out so well, and with a touch of orange zest added to the batter, they definitely had a holiday feel.

Low carb Cranberry Pecan Biscotti Recipe
Print
Cranberry Pecan Biscotti (Low Carb and Gluten Free)
Prep Time
10 mins
Cook Time
55 mins
Cooling Time
30 mins
Total Time
1 hr 35 mins
 

Delicious and festive cranberry pecan biscotti with a touch of orange zest.

Course: Breakfast
Cuisine: Italian
Servings: 15 biscotti
Calories: 212 kcal
Ingredients
Biscotti:
  • 2 cups almond flour
  • ½ cup granular Swerve Sweetener
  • 1 tsp baking powder
  • ½ tsp xanthan gum
  • 1 tbsp orange zest
  • ¼ cup butter melted
  • 1 large egg lightly beaten
  • ½ tsp vanilla extract
  • 1/4 cup chopped pecans
  • 1/4 cup sugar-free dried cranberries
Chocolate Dip:
Instructions
Biscotti:
  1. Preheat oven to 325F and line a baking sheet with parchment paper.

  2. In a large bowl, whisk together almond flour, Swerve, baking powder and xanthan gum. Stir in orange zest.

  3. Stir together melted butter, egg, and vanilla extract until dough comes together. Add pecans and dried cranberries and stir until mixed throughout.
  4. 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.
  5. 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:
  1. In microwave or double boiler, melt chocolate until smooth. Dip ends of biscotti in and lay on a waxed paper lined baking sheet until set (you can chill them to set the chocolate faster).
Recipe Notes

Food energy: 212kcal
Total fat: 20.13g
Calories from fat: 181
Cholesterol: 32mg
Carbohydrate: 4.29g
Total dietary fiber: 2.05g
Protein: 3.76g

Nutrition Facts
Cranberry Pecan Biscotti (Low Carb and Gluten Free)
Amount Per Serving (1 biscotti)
Calories 212 Calories from Fat 181
% Daily Value*
Total Fat 20.13g 31%
Cholesterol 32mg 11%
Total Carbohydrates 4.29g 1%
Dietary Fiber 2.05g 8%
Protein 3.76g 8%
* Percent Daily Values are based on a 2000 calorie diet.
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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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Comments

  6. Pecan biscotti sounds like an utter revelation to me, though cranberries usually don't make me swoon. The chcolate dipped end looks fabulous! 🙂

    Reply

  12. I love the chocolate coating!! I'm jealous of your biscotti baking skills. Everytime I try biscotti they come out all crumbly…I've given up on making them in my kitchen. But these look fantastic!

    Reply

  21. another gorgeous low-carb/gluten-free treat that you would never know was any "different" and then you take it over the edge and dip them in chocolate! Well, it is Christmas, after all! Theresa

    Reply

  24. Go you for making your own dried cranberries in a pinch! These biscotti definitely look like the perfect accompaniment to a cup of coffee in the morning =)

    Reply

  25. Your comment that the holidays were invented just so we all had an excuse to eat more chocolate is hysterical. I go into a food coma every holiday but I'm not complaining. I enjoy dipping biscotti into my morning cup of tea. I bet these would taste great alone or with some tea.

    Reply

  33. These are bookmarked for an honored place in my “13 cookies of Noël” platter I make every year come holiday-time…These would be sheer bliss dipped in a high-quality, vanilla bean flecked white chocolate!!..Thank you for your inspiration!

    Also…would you or your readers know of a place to obtain erythritol in France at a decent price?…This ingredient CAN be found in one local store close to me…but in a very small format and somewhat pricey…It is so crucial to the success of many of your offerings…Thank you in advance for any enlightenment!

    Reply

    • I don’t know of where to purchase erythritol in France, although I know it must be possible since the erythritol Swerve uses is made n France! Is it available online in France anywhere?

      Reply

  35. help – I can’t access the link to the recipe and would like to make these for a coffee I’m hosting this week! Is the recipe posted anywhere else, other than the budgetgourmetmom website? Thanks!

    Reply

  37. These were wonderful! After baking them the second time, I put them in my dehydrator for about 12 hours. Everyone loved them.

    Reply

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