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A detailed guide on how to make almond flour biscotti

Cranberry Pecan Biscotti - Keto Recipe

Low carb almond flour biscotti studded with cranberries and pecans. A perfect sugar free and gluten free treat!

Course Breakfast
Cuisine Italian
Keyword almond flour biscotti, how to make biscotti
Prep Time 10 minutes
Cook Time 55 minutes
Cooling Time 30 minutes
Total Time 1 hour 35 minutes
Servings 15 biscotti
Calories 242 kcal

Ingredients

Biscotti:

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).
Nutrition Facts
Cranberry Pecan Biscotti - Keto Recipe
Amount Per Serving (1 biscotti)
Calories 242 Calories from Fat 209
% Daily Value*
Total Fat 23.2g 36%
Total Carbohydrates 6.4g 2%
Dietary Fiber 3.1g 12%
Protein 4g 8%
* Percent Daily Values are based on a 2000 calorie diet.