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

Low carb almond flour biscotti studded with cranberries and pecans. A perfect sugar free and gluten free treat!
- 2 cups almond flour
- ½ cup granular Swerve Sweetener
- 1 tsp baking powder
- ½ tsp xanthan gum (can also sub 1 tbsp coconut flour)
- 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
- 3 ounces sugar-free dark chocolate chopped
- 1/2 ounce cocoa butter (or 1 tbsp coconut oil)
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Preheat oven to 325F and line a baking sheet with parchment paper.
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In a large bowl, whisk together almond flour, Swerve, baking powder and xanthan gum. Stir in orange zest.
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Stir together melted butter, egg, and vanilla extract until dough comes together. Add pecans and dried cranberries and stir until mixed throughout.
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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.
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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.
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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).
Many Thanks to Bob’s Red Mill for partnering with me to bring you this post.
Jeanette says
These are definitely festive biscotti – been thinking of making some as my kids love biscotti.
Liz says
DELISH!!!! I adore cranberry biscotti…and these look amazing dipped in chocolate!!!
Angie's Recipes says
More cranberries please! I love those biscotti.
Alison Lewis says
These look fabulous!! Bookmarked
Belinda @zomppa says
Ooo – stunning – would love to sit now for a cuppa cuppa with you and these biscotti.
Callie says
Thank you, Carolyn, for such an amazing treat. I made these today and they are so good. They taste like an ordinary, sugar- and carb-loaded treat—but they’re keto-friendly! I can’t wait to share them with family and friends!
Kiri W. says
Pecan biscotti sounds like an utter revelation to me, though cranberries usually don't make me swoon. The chcolate dipped end looks fabulous! 🙂
Cara says
love the sound of these, Carolyn! I might whip some up for a holiday cookie swap soon 🙂
jennifurla says
what a gorgeous treat.
briarrose says
Yummy! Cranberry and chocolate heaven.
raquel says
Those looks delicious! Biscotti is pretty cool, maybe I'll try to hang with it and make some!
Ramona says
These look amazing!! I can't believe they are low carb. You just created some magic! I would love to do some magic and make one disappear. 🙂
steph says
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!
The_Mom_Chef says
Heading over to check these out. May be another perfect recipe to bring for my mom for Christmas!
food_dreamer says
I worked some hefty magic and made a whole lot of them disappear in a matter of a few days!
Carolyn
Blog: All Day I Dream About Food
URL: https://alldayidreamaboutfood.com
happywhennothungry says
These biscotti look so delicious! Love the flavors!
torviewtoronto says
biscotti looks fabulous lovely flavour
cooking rookie says
Love cranberries, love biscotti, love chocolate – this recipe is absolutely perfect! And love the pics too 🙂
vianney says
I don't think I have ever had cranberry biscotti, they look goregous!!
Kari says
I love this idea – cranberry in biscotti seems like a wonderful combination.
Jennifer Eloff says
Lovely – I haven't made biscotti in ages. Sounds wonderful.
Island Vittles says
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
kitchenarian says
I love biscotti! This looks amazing. I've only made biscotti once before, but now I am so inspired.
Farmgirl Gourmet says
YUM Carolyn! I love biscotti…so beautiful! Love this recipe.
Peggy says
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 =)
La Phemme Phoodie says
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.
food_dreamer says
Thanks, Wendy. Wish we could share a few biscotti dipped in our favourite hot drink (coffee, for me).
Carolyn
Blog: All Day I Dream About Food
URL: https://alldayidreamaboutfood.com
Purabi naha says
The biscottis are really looking gorgeous!! Shall love to try out the recipe. Looks like this is right down my alley
richa says
these look deliciously good! perfect wit that cup of tea or coffee!
Krista says
Having you guest post was a pleasure!!! Thank you so much, Carolyn!
JavelinWarrior says
This post is absolutely fetish-worthy and I've been inspired to include it in my Friday Food Fetish blog. If you have any objections, please let me know
food_dreamer says
No objections whatsoever!
Carolyn
Blog: All Day I Dream About Food
URL: https://alldayidreamaboutfood.com
betty says
I' ve never made biscotti before, this one seems pretty good
Donna says
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!
Carolyn says
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?
Angela says
Do you have/post the nutrition info on these anywhere?
Kimi says
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!
Carolyn says
I’m sorry, it looks like her whole website is completely down. It’s an old recipe so I no longer have the recipe notes. However, I do have several other biscotti recipes and the base of them is the same. If you didn’t want to make another flavour, you could simply rework them. Like this one: https://alldayidreamaboutfood.com/2012/12/cardamom-orange-biscotti-low-carb-and-gluten-free.html
Leave out the orange zest and the cardamom, add 1/4 cup finely chopped pecans and 1/4 cup chopped sugar-free dried cranberries. Then melt about 3 ounces dark sugar-free chocolate for dipping once they are cool.
Kimi says
thank you so much, that’s a huge help! 🙂
Hannah says
Hi, I was wondering if these can be frozen (and at what stage) so I can pre-make them before the xmas rush? Thanks!
Carolyn says
Yup, they sure can. Best frozen before dipping them in chocolate. Check out all my suggestions for make ahead, freezable cookies here: https://alldayidreamaboutfood.com/2015/11/make-ahead-low-carb-holiday-cookies.html
Wendy says
These were wonderful! After baking them the second time, I put them in my dehydrator for about 12 hours. Everyone loved them.
Kiri says
Delicious! I love biscotti and this cranberry pecan sounds amazing!
Marsha says
Can you use powered Stevia for these?
Carolyn says
Probably but I haven’t tested it.
Tracey says
I love the buicuits
Andie Thueson says
This looks absolutely divine the perfect treat to enjoy with a warm cup of tea! Pinning for later
Sandy says
Yes! this is the best recipe for this on the interenet. So good.
Stacie A Hamilton says
Oh wow, I love that this is low carb. I’ve never baked with almond flour or even knew it existed actually. I’m going to try to bake these for my holiday ladies group party.
Tara says
These are absolutely perfect — so great with a cup of coffee!
Erin | Dinners,Dishes and Dessert says
This needs to happen at my house very soon!!
diana says
I just made this recipe for the first time yesterday, and I have to say that it is fabulous! I used the coconut flour version instead of xanthan gum and added 2 drops of Boyagian orange oil to the dough to boost up the orange flavor. I drizzled it a glaze that I made with powdered xylitol, cream, vanilla and orange extract, and I put a few rehydrated cranberries on top for a festive look. They are a wonderful with coffee on these cold holiday mornings!
Catherine Bast says
Wow, made these today – sooo good two of the slices never made it to biscotti – lol
Thanks Carolyn for another winner
Mary says
Would it work to cut the dough before baking the first time? I thought I could cut or score but not separate before 1st bake then “cut” again to bake for the second time.
Carolyn says
I don’t think so. It’s pretty soft at that point. But you can give it a try if you like.
Beth Corrente says
I am looking to make Italian pepper biscuit I was wondering if you think the texture of these would work if I make them savory and leave the sweetness out or if you have another recipe you think would work better. I am wondering if a fat head kind of dough may work maybe slicing and re baking. Thank you in advance your recipes are great.
Carolyn says
HI Beth, I don’t think fathead would work that well here but this might be what you’re looking for. It will be fine without sweetener.
Carlyn says
I made these day before yesterday and they are fantastic. They need a little time to harden, and they keep very well. Thanks for another great recipe!
Adrienne says
Carolyn, your keto biscotti recipes are ***LIFE***! I did not realize just how much I was missing this kind of crunch and chocolate-coated goodness until I whipped up a batch per your brilliant instructions. After a year on keto, it is so motivating to know – largely thanks singlehandedly to you – that there need not be any deprivation on this path. Favorite treats can also be nourishing, satiating, and can leave me feeling good (no sugar crashes). I can’t wait to make my next batch of your biscotti – I plan to try all your variations and to invent my own. Thank you so much for bringing such a remarkable level of creativity, imagination, and good science to the world of keto baking and cooking. Your recipes are my favorite to follow – always clear, precise, and thorough. And thank you for bringing so much pleasure and joy to my keto lifestyle. You are definitely having a massive ripple effect on this world!
Carolyn says
Thanks, Adrienne!
Jo Foto says
i didn’t have pecans so i added sliced almonds with the cranberries and put in orange extract instead of zests as i didn’t have an orange and trucia for sweetener
The texture is really chewy and complexe this is by far the best low carb biscuit/cookie i have made and not over buttery
First time using Guar gum maybe this is what makes the texture so good
Carolyn says
If the texture is chewy, then they didn’t turn out right – biscotti should be crisp. But you made a lot of substitutions…
Patti says
Could I sub white chocolate chips for the pecans, same measurement?
Thanks!!
Carolyn says
Sure! It will add a bit more carbs but not overwhelmingly so.
Peggy D... says
I have loved your recipes, Carolyn! I’ve made many versions of your biscotti. I especially love the portability of it and the fact that I haven’t had any spoil or get stale. I’ve taken it to Mexico and in the motor home. I’ve also used it as the something to eat with pain meds post surgery when I had a knee replacement and an ankle replacement. I buy the dried unsweetened cranberries online and put some in a jar with water in the frig so I can use them in a salad or dry on paper towels for biscotti or muffins. Might add a bit more sweetener to what I’m making but I’ve been low carbing for so many years I don’t mind a less sweet taste. Thank you Carolyn!
Carolyn says
So glad you like them!
Eryn says
This is a really nice biscotti! I used chopped slivered almonds instead of pecans, and added 1/2tsp of salt. I cooked it a bit longer on both bakes to ensure it was nice and crispy.
Will definitely make again!