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.
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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.
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.
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
Cranberry Almond Biscotti Cookies - Gluten Free
- 2 eggs
- 1 teaspoon vanilla
- 1/3 cup Swerve
- 1/4 teaspoon lemon stevia drops or plain stevia and a half teaspoon lemon extract
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/2 cup unsweetened dried cranberries
- 1/2 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.
Each cookie has about 1.9g erythritol