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.
Tracey says
I love the buicuits
Marsha says
Can you use powered Stevia for these?
Carolyn says
Probably but I haven’t tested it.
Kiri says
Delicious! I love biscotti and this cranberry pecan sounds amazing!
Wendy says
These were wonderful! After baking them the second time, I put them in my dehydrator for about 12 hours. Everyone loved them.
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
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! 🙂
Angela says
Do you have/post the nutrition info on these anywhere?
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?
betty says
I' ve never made biscotti before, this one seems pretty good
food_dreamer says
No objections whatsoever!
Carolyn
Blog: All Day I Dream About Food
URL: https://alldayidreamaboutfood.com
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
Krista says
Having you guest post was a pleasure!!! Thank you so much, Carolyn!
richa says
these look deliciously good! perfect wit that cup of tea or coffee!
Purabi naha says
The biscottis are really looking gorgeous!! Shall love to try out the recipe. Looks like this is right down my alley
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
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.
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 =)
Farmgirl Gourmet says
YUM Carolyn! I love biscotti…so beautiful! Love this recipe.
kitchenarian says
I love biscotti! This looks amazing. I've only made biscotti once before, but now I am so inspired.
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