Hey there, friend! If you’ve ever wanted a treat that’s crispy, slightly sweet, and perfect for dunking into a hot cup of coffee or tea, you’re in the right place. Today, we’re making Keto Cranberry Almond Biscotti—a low-carb twist on the classic Italian cookie. Not only is this recipe keto-friendly, but it’s also so good that even non-keto folks will want a bite (or three).

This biscotti is packed with tart dried cranberries and crunchy almonds, giving it a rich flavor and satisfying texture. Plus, it’s gluten-free and sugar-free. Let’s roll up our sleeves and get to baking, shall we?

Ingredients You’ll Need

Dry Ingredients:

2 cups almond flour – This keeps things keto and gives that nutty, buttery base we love.
1/3 cup coconut flour – Adds a bit of structure without loading up on carbs.
1 tsp baking powder – Helps the biscotti puff up just a touch.
1/4 tsp salt – Balances the sweetness and enhances the overall flavor.
1/2 cup erythritol or monk fruit sweetener – For a little sweetness without sugar.
1/4 tsp xanthan gum (optional) – Helps bind everything together for that perfect crunch.

Wet Ingredients:

2 large eggs – Bring these to room temperature; they mix better that way.
1 tsp vanilla extract – A touch of warmth and sweetness.
1/4 cup unsalted butter, melted – Keeps the biscotti rich and tender.

Mix-ins:

1/3 cup unsweetened dried cranberries – Look for sugar-free ones to keep it keto. If they’re hard to find, chop up fresh cranberries and add a touch more sweetener.
1/3 cup chopped almonds – Toast them first for extra flavor. Trust me, it makes a difference.

Step-by-Step Instructions

Cooking with me is easy—just imagine we’re in the kitchen together, laughing and baking while the house fills with that sweet, nutty aroma.

Step 1: Get Prepped

First, crank up your oven to 350°F (175°C) and line a baking sheet with parchment paper. If your almonds need toasting, scatter them on a separate tray and pop them in the oven for 5–7 minutes while it preheats. Once they’re golden and fragrant, set them aside to cool.

Step 2: Mix the Dry Ingredients

Grab a medium-sized mixing bowl and whisk together the almond flour, coconut flour, baking powder, salt, sweetener, and xanthan gum (if using). Make sure everything’s evenly distributed so your biscotti turns out perfectly balanced.

Step 3: Combine the Wet Ingredients

In a larger bowl, beat the eggs with a whisk or hand mixer until slightly frothy. Stir in the melted butter and vanilla extract. The mix will look shiny and smooth—kind of like sunshine in a bowl.

Step 4: Bring It All Together

Gradually add the dry ingredients into the wet mixture, stirring as you go. A wooden spoon works best here—it’s sturdy enough to handle the thick dough. When everything’s combined, fold in the cranberries and chopped almonds. The dough will be sticky, but don’t worry, that’s normal.

Step 5: Shape the Dough

Dust a clean surface with a little almond flour to prevent sticking. Turn the dough out and shape it into a long, flat log about 12 inches long and 3 inches wide. If it’s too sticky to handle, wet your hands slightly to make shaping easier.

Carefully transfer the log to your prepared baking sheet.

Step 6: First Bake

Bake the dough for 20–25 minutes, or until the edges are golden and the top feels firm to the touch. It’ll smell amazing at this point, but hold off on sampling—it’s not quite biscotti yet.

Take the baking sheet out and let the log cool for 10 minutes. Don’t skip this step! If it’s too hot, it’ll crumble when you slice it.

Step 7: Slice and Second Bake

Using a sharp serrated knife, cut the log into 1/2-inch thick slices. Lay the slices cut-side down back on the baking sheet.

Pop them into the oven for the second bake—10 minutes per side. Flip the biscotti halfway through so both sides get crispy. This double-baking step is what gives biscotti its signature crunch.

Let’s Talk Texture

After the second bake, your biscotti will feel crisp around the edges but still soft in the middle. Don’t panic! As they cool, they’ll harden up and become that perfect, dunkable treat.

Let the biscotti cool completely on a wire rack before storing them. And by “store,” I mean hide a few for yourself because they’ll disappear fast!

Storage Tips

These biscotti keep well for up to 2 weeks in an airtight container at room temperature. For longer storage, freeze them in a resealable bag. When you’re ready to enjoy, just thaw them at room temp or give them a quick toast in the oven.

Why You’ll Love This Cranberry Almond Biscotti Recipe

Low-carb and guilt-free: Each biscotti has around 2-3 net carbs, depending on the size and ingredients you use.
Perfect for coffee or tea: There’s nothing like that satisfying crunch when you dunk it into a hot drink.
Customizable: Swap out cranberries for sugar-free chocolate chips or add a sprinkle of cinnamon to the dough.
Easy to make: No fancy equipment or tricky steps—just a little mixing, shaping, and baking.

Tips for Success

Chill the dough if it’s too sticky. If you find it hard to shape, pop it in the fridge for 10–15 minutes.
Use a sharp serrated knife. This ensures clean slices without crushing the dough.
Don’t skip the second bake. It’s what transforms the soft dough into crunchy biscotti magic.
Toast the almonds. The extra step adds a world of flavor that’s worth it.

A Little Story to Sweeten the Deal

The first time I made biscotti, I was sure I’d messed up. The dough was sticky, the log cracked as I sliced it, and half the almonds fell out. But once I pulled that second batch from the oven and took a bite, I couldn’t believe it. Perfectly crisp, sweet but not too sweet, and full of flavor. My family devoured them, and I’ve been hooked ever since.

So, if things look messy while you’re baking, don’t stress! Biscotti is forgiving, and it’s the kind of recipe that rewards you for sticking with it.

Pairing Suggestions

Serve these biscotti with:

Hot coffee or espresso. The slight bitterness of coffee pairs beautifully with the sweet, nutty flavors.
Tea lovers, rejoice! Earl Grey or chamomile are fantastic choices.
A dollop of whipped cream. For a fancier dessert vibe, dip one end of the biscotti in melted sugar-free chocolate and let it set before serving.

Variations You Might Like

Chocolate Almond: Skip the cranberries and add cocoa powder to the dry mix.
Orange Cranberry: Add a teaspoon of orange zest for a fresh, citrusy twist.
Coconut Almond: Replace cranberries with unsweetened coconut flakes.

There you have it: a simple, satisfying recipe that’ll make you feel like a pro baker. The best part? This keto cranberry almond biscotti is guilt-free and so tasty you’ll forget it’s healthy. Whether you’re making these for yourself or sharing them with loved ones, I hope you enjoy every crunchy, flavorful bite.

Happy baking, and don’t forget to tag me when you share your biscotti pics.