Keto Pecans Cranberry Biscotti

If you’re a fan of crispy, crunchy biscotti but thought they were off-limits on keto, think again! These Keto Pecan Cranberry Biscotti bring all the classic flavors of traditional biscotti—nutty, slightly sweet, and perfect for dunking—without the sugar or carbs. They’re low-carb, gluten-free, and perfectly crisp, making them the ideal treat with your morning coffee or as an afternoon snack.

What makes this recipe special? The combination of toasted pecans and tart dried cranberries (keto-friendly, of course!) creates the perfect balance of flavors. Plus, these biscotti are twice-baked to achieve that irresistible crunch while remaining light and buttery inside.

Whether you enjoy them plain or drizzle them with some sugar-free chocolate, these biscotti will satisfy your cravings while keeping you on track with your keto goals.

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Why You’ll Love This Recipe

• Perfect Crunch – These biscotti have that classic crisp texture, ideal for dipping in coffee or tea.
• Rich, Nutty Flavor – Toasted pecans add a deep, buttery flavor, while the keto cranberries add a subtle tartness.
• Super Low-Carb – Traditional biscotti are loaded with sugar and flour—this version keeps it gluten-free, sugar-free, and keto-approved.
• Customizable – Want to add spices like cinnamon or nutmeg? Or dip them in dark chocolate? You totally can!

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My Personal Experience

I’ll admit—when I first started keto, I missed biscotti. I used to love dipping one into my coffee, and store-bought versions were out of the question because of all the sugar and flour. So, I started experimenting.

After a few trials, I finally nailed it: the perfect crunchy biscotti with pecans and sugar-free cranberries. The first time I made them, I almost ate half the batch before they even cooled down! The key was getting the dough just right—not too dry, not too wet—so that it held together when slicing before the second bake. Trust me, these are worth the effort!

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Required Equipment

Mixing Bowls

You’ll need a couple of mixing bowls—one for dry ingredients and one for wet. This keeps everything well combined without overmixing.

Hand Mixer or Whisk

A hand mixer makes blending the butter and sweetener easier, but you can also use a whisk if you don’t mind a little arm workout!

Baking Sheet

A good baking sheet is essential for getting evenly baked biscotti. Lining it with parchment paper prevents sticking.

Sharp Knife or Serrated Knife

Since biscotti are sliced before the second bake, a sharp knife (preferably serrated) ensures clean cuts without crumbling the dough.

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Ingredients & Substitutions

• 1 ¾ cups almond flour – The perfect low-carb alternative to all-purpose flour, giving a slightly nutty taste.
• ½ cup chopped pecans – Toasting them enhances the flavor and gives a delightful crunch.
• ¼ cup keto-friendly dried cranberries – Adds tartness. If you can’t find sugar-free cranberries, you can swap them with unsweetened coconut flakes.
• ½ cup granulated erythritol or monk fruit sweetener – Keeps it sweet without adding carbs.
• 1 tsp baking powder – Helps with structure and rise.
• ¼ tsp salt – Balances the sweetness.
• 2 large eggs – Helps bind the dough.
• 1 tsp vanilla extract – Enhances the flavor.
• 3 tbsp melted butter – Adds richness and helps with texture.

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How to Make Keto Pecan Cranberry Biscotti

1. Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper.
2. Mix dry ingredients – In a bowl, combine almond flour, baking powder, salt, and erythritol. Stir in the chopped pecans and cranberries.
3. Whisk wet ingredients – In another bowl, whisk eggs, vanilla, and melted butter.
4. Combine the mixtures – Slowly add the wet ingredients into the dry ingredients, mixing until a dough forms.
5. Shape into a log – Transfer the dough onto the baking sheet and shape it into a rectangle about 8 inches long and 2 inches wide.
6. First bake – Bake for 25 minutes, then remove and let cool for 10 minutes.
7. Slice the biscotti – Using a sharp knife, slice the log into ½-inch-thick pieces.
8. Second bake – Lay the slices flat on the baking sheet and bake for another 10-12 minutes per side, until crisp.
9. Cool completely – Biscotti will harden as they cool. Enjoy with coffee or tea!

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Tips for This Recipe

• Let them cool before slicing to avoid crumbling.
• Use a serrated knife for cleaner cuts.
• Bake until golden brown to get that signature crunch.

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Optional Additions

• Drizzle with sugar-free chocolate for a sweeter touch.
• Add cinnamon or nutmeg for extra warmth.

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Serving Ideas

• Perfect with a hot cup of coffee or tea.
• Serve with a side of whipped cream or keto ice cream for dessert.

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Storage Recommendations

• Store in an airtight container at room temp for up to 2 weeks.
• Freeze for up to 3 months and thaw before serving.

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Frequently Asked Questions

Can I use coconut flour instead of almond flour?
No, coconut flour absorbs more liquid, so it won’t work as a 1:1 substitute.

Why are my biscotti too soft?
They might need more baking time—try an extra 5 minutes per side.

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Nutritional Breakdown (Per Serving, Approximate)

• Calories: 150
• Total Carbs: 5g
• Fiber: 3g
• Net Carbs: 2g
• Fat: 12g
• Protein: 4g

I’m so excited to hear how this recipe turned out for you! 😊 Don’t forget to follow us on Instagram and Facebook for daily keto inspiration, tasty recipes, and all the support you need to crush your goals. Want to make keto cooking even easier? Get a Keto Instant Pot Recipes Book filled with quick, delicious, and low-carb meals—perfect for busy days! Grab your copy today! 🚀