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Keto Cranberry Almond Biscotti Recipe

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Crunchy, sweet, and keto-friendly, this cranberry almond biscotti recipe is perfect for coffee or tea time. It’s low-carb, gluten-free, and easy to make, with simple ingredients and step-by-step instructions.

 

Ingredients

Scale
  • 2 cups almond flour
  • 1/3 cup coconut flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup erythritol or monk fruit sweetener
  • 1/4 tsp xanthan gum (optional)
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/4 cup unsalted butter, melted
  • 1/3 cup unsweetened dried cranberries
  • 1/3 cup chopped almonds

Instructions

  • Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Toast the almonds if desired and set them aside.
  • In a medium bowl, mix almond flour, coconut flour, baking powder, salt, sweetener, and xanthan gum.
  • In a large bowl, beat the eggs, then mix in melted butter and vanilla extract.
  • Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms. Fold in cranberries and almonds.
  • Shape the dough into a log (12 inches long and 3 inches wide) on a lightly floured surface. Place it on the baking sheet.
  • Bake for 20–25 minutes, then let it cool for 10 minutes. Slice into 1/2-inch pieces using a serrated knife.
  • Lay slices flat on the baking sheet and bake for 10 minutes on each side. Cool completely before serving or storing.

Notes

  • For stickier dough, chill in the fridge for 10 minutes before shaping.
  • Store biscotti in an airtight container for up to 2 weeks or freeze for longer storage.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-cranberry-almond-biscotti/