Low carb cranberry almond biscotti cookies are elegant yet easy to make. They make a tasty gluten free snack or holiday cookie. Perfect with coffee or tea!
October is already halfway over so I need to start thinking about the holidays. Last weekend, my sister-in-law hosted a pre-Thanksgiving dinner. It kind of set the ball going.
Unfortunately, I didn't have time to make a yummy low carb dessert for our family pre-holiday dinner. But, there certainly were a lot of sugar loaded sweets.
I ended up bringing home some desserts for my husband who missed the dinner his sister hosted. It only took one day of eyeing the sweets or me to crave them.
The day after the pre-Thanksgiving dinner, I made a batch of my chocolate brownies using VitaFiber powder to give them a fudge-like texture. Since I've been watching my sweets, I brought the brownies into work to share with coworkers.
This past weekend, I wanted to start working on some low carb holiday cookie recipes. What I came up with was gluten free cranberry almond biscotti cookies.
It's been a long time since I've made biscotti. The last recipe I made was my chocolate biscotti cookies. Those were fantastic and I used them to make my cookies and cream cheesecake recipe.
I'm not sure why it took so long for me to bake another batch of biscotti. It's such an easy cookie to make. However, they do require baking twice.
The cranberry almond flavor is a classic combination that's perfect for fall and the holiday season. I stocked up on unsweetened dried cranberries so you may see some more cranberry recipes from me this year.
My cranberry orange cookies are another terrific recipe for this time of year. That recipe was actually made for Fluffy Chix Cook to include in her holiday eBook.
Soosie, the owner of the Fluffy Chix Cook, ended up having health issues and never published the holiday collection last year. So, I chose to share the cookie recipe here on Low Carb Yum.
My dream has always been to own my own low carb bakery. This blog has been an outlet for my love of baking. If I ever did open a bakery, I'd probably end up eating too many sweets anyway.
I love that these cranberry almond biscotti cookies are nice and crunchy. When I took the cookie slices out of the oven after the second bake, I thought they were burnt.
You want to make sure you bake the biscotti slices bake up nice and brown. The thinner pieces on the end did seem overcooked. But, the rest of the pieces were perfect.
These cookies have the same texture as regular biscotti make with wheat flour. You'd never know the difference. And, the chocolate drizzle makes them extra special.
Although you could just melt any low carb chocolate, I used my homemade chocolate bar recipe for the drizzle. After drizzling the melted chocolate on the cookies, I had enough left over to make a full chocolate bar.
Rather than eating all the cranberry almond biscotti cookies and the chocolate bar myself, I ended up gifting them to my mother. She's a diabetic and really should be watching her sugar. She won't have to worry about blood sugar spikes with my homemade low carb treats!
Today is my my mom's birthday. So, I thought it would be nice to visit her early with a tasty birthday gift. I hope she enjoys them!
I doubt I'll ever get a low carb bakery open. There's just no time for it. It would be impossible to run a bakery and have time for blogging.
If you don't care for cranberries, you could certainly leave them out of the cookies. The almond flavor could even be enhanced with some extract.
There are so many possibilities for this recipe. I even thought of dipping one end in chocolate, but the drizzle was so much easier to do. What's your favorite flavor of biscotti?
Low Carb Gluten Free Cranberry Almond Biscotti Cookies Recipe
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Cranberry Almond Biscotti Cookies - Gluten Free
- 2 eggs
- 1 teaspoon vanilla
- ⅓ cup low carb sugar substitute
- ¼ teaspoon lemon stevia drops or plain stevia and a half teaspoon lemon extract
- 1 ½ cups almond flour
- ¼ cup coconut flour
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ½ cup sugar free dried cranberries
- ½ cup sliced almonds
- low carb dark chocolate melted, optional
- Beat together the eggs, vanilla, Swerve, and stevia with an electric mixer until frothy.
- In separate bowl, combine the almond flour, coconut flour, baking soda, and salt.
- Add flour mixture to wet mixture and stir until dough forms.
- Stir in the cranberries and almonds.
- On a parchment paper lined cookie sheet, form a long rectangle of dough.
- Bake a time 350°F for about 20 minutes or until top has browned.
- Remove from oven and allow to cool completely.
- Slice into thin pieces on a slight diagonal. Lay each piece on the side in baking pan.
- Bake slices for about 15-20 minutes at 350°F until toasted.
- Allow to cool. Drizzle with melted chocolate, if desired.
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Array ( [serving_size] => 1 [calories] => 112 [carbohydrates] => 6 [protein] => 5 [fat] => 9 [saturated_fat] => 1 [cholesterol] => 27 [sodium] => 91 [fiber] => 3 [sugar] => 1 )
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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Mine turned out really dry and not crispy like a biscotti cookie. I will try again and use less coconut flower and cut even thinner strips.
Unfortunately, coconut flour can vary in absorbency so that's likely what happened. Cutting thinner will also allow it to crisp up more.
quedaron ...excelentes...una receta excelente y muy ricaaaa
Thanks for letting us know how much you enjoyed the low carb cookies!
Just made this and it is so absolutely versatile!!! I used Monkfruit instead of Swerve (Hard to find in Quebec, Canada) and I used almond extract instead of lemon stevia. Swapped the almonds for walnuts (it's what I had on hand) and left out the cranberries. They were absolutely delicious!!!! This recipe is clearly extremely versatile and I'll definitely be making it more often!
Good to know the biscotti tastes just as good with those changes!
I often see recipes that give nutrition info per serving. Many times they don’t have number of servings per batch or serving size. Is there some way to derive this info? This biscotti looks great and I’m ready to try it. I can only use stevia as others give me”digestive problems.” I have stevia liquid drops and a stevia blend with maltodextrin. I’m confused about what quantities of each are best for bulkieness, browning and sweetness. Any words of wisdom?
There are limited recipe analyzers that provide that as it needs to be derived from weigh measurements and the serving size is typically given in grams. I do not have access to such a program. When replacing the granular low carb sweetener with a concentrated sweetener, the bulk may need to be replaced. Sometimes, it takes a little experimenting to get it to work. Other powders like protein powder and powdered milk can work, but it varies from recipe to recipe.
Can you tell me why you use two kinds of sweetener?
It provides a synergistic effect and I'm able to use less sugar alcohol.
Would leaving out cranberries change the carb count?
Yes! Cranberries are fruit and thus have carbs so the carb count would be less.
What is SWERVE? Why do you say they are only 3g carb but the breakdown says 6. This is very important as I have to watch carbs. Thank you.
Swerve is a sugar alcohol with carbs that shouldn't impact. Therefore, those carbs are not counted.
Hi, this looks wonderful! I prefer using xylitol and do not have the lemon drops, can I add another essence / extract?
You can leave the lemon out or add something similar like orange.
Can I replace the sweetener with xylitole? And is it the same amount or less? I love biscotti, aspescialy dipped in some amaretto. Thanks for the recipe.
You'll need about 3/4 cup xylitol in the recipe. Sweetness is a personal preference so I'd add a little less and add more if needed.
They look amazing, I will do these without a doubt! Thanks for sharing, I’m a little bit new on keto, each biscotti has 3g net carb, right?
That's correct. 3g net per biscotti.
Hi. I love all your recipes. I was wondering if you could use almonds instead of cranberries. Thanks!
The recipe already says to use almonds.
I just made these and they are fantastic! Crunchy and sweet but not too much..,these r going to help me stay on track for sure! Thanks very much 🙂
So glad you enjoyed them Stacey!
Ru Hui Sim
My biscotti is cooling on the cookie tray now . However, I noticed that it is crumbling/ falling apart a little. The only difference is made was making it into a log shape. Is this normal?
It is a bit fragile shortly after baking, but you won't have the issue the next day. Make sure you let it cool completely before slicing.
Thank you for the recipe. I have a friend who just found out she has type 2. She is really bummed because that means no Christmas cookies or truffles that I make. So I am hunting recipes to make her Christmas more cheerful. These should help.
I purposely made these a less sweet so you may want to up the sweetener if she likes a sweeter cookie.
haven't tried making these yet. they look so good. thanks.\
I loved the crunch of them. They are perfect for a holiday cookie tray so I plan to make more.
What temperature are these baked on?
It was the standard 350°F. I'll add that info.
Coconut is off my list. Could you do the the biscotti with all almond flour?
You could if you'd rather. I used coconut flour to thicken the batter and help hold it together better.
Could fresh cranberries be used? They are very plentiful this time of year...
They would add too much moisture. Dried are better. You can dry your own by slicing in half and then baking in a low temperature oven.
Kim | Low Carb Maven
I can't believe it's the middle of October. It sounds like the pre-Thanksgiving gathering was just what you needed. I'm not in holiday mode what-so-ever and I KNOW it's just around the corner! I don't think these cookies look burned at all. They look very yummy, in fact. I hope your mother enjoys her birthday cookies. Can't wait to try.
Thanks for stopping in Kim! I'm really dreading the holiday shopping because it is just a couple months away!