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Cranberry Chocolate Biscotti

This recipe has super simple ingredients that rival their less healthy counterparts. These are great served with hot green tea and work great for breakfast or for a snack. Make it a healthy sweeter treat by adding a sugar-free chocolate drizzle or dip!
Cook Time 1 hr 35 mins
Course Breakfast, Dessert
Cuisine Italian
Servings 8 9" Biscotti


  • ¼ cup coconut oil melted
  • 2 large organic eggs cage-free
  • 1 tbsp vanilla extract
  • 3 cups almond flour
  • ½ cup erythritol (like Swerve)
  • ¼ tsp sea salt
  • 1 tsp baking soda
  • ½ cup dried cranberries (or cherries) unsweetened
  • 1 bar chocolate bar stevia sweetened, (chopped)


  • ½ cup sliced almonds (or chopped pecans)
  • 1 bar chocolate bar stevia sweetened, (chopped)


  • Preheat the oven to 350° F.
  • Line a large baking sheet with parchment paper or a silicone baking mat.
  • In a large bowl, combine the oil, eggs and vanilla with a hand mixer for 2-3 minutes.
  • In a separate bowl, mix the almond flour, sweetener, salt, and baking soda.
  • Stir the wet mixture into the dry slowly until well combined.
  • Fold in the cranberries, chocolate, and nuts if desired.
  • Split the dough in two halves and form into two logs (about 9 inches by 2 inches).
  • Bake for about 18 minutes or until lightly browned around the edges.
  • Let the logs cool for at least 1 hour then cut into slices (about 1/2 inch thick – too thin and they will fall apart) with a sharp serrated knife.
  • Return the sliced biscotti to the baking sheets laying on their sides and bake for an additional 15 minutes, turning halfway through.
  • Let cool and serve.

Optional Chocolate Dip or Drizzle

  • Take the second chopped chocolate bar and melt in a bowl/pan.
    (Hint: Place water in the bottom of a double boiler so the top of the water is 1/2 inch below the upper bowl/pan. Then, place chopped chocolate in the top bowl/pan, and rest the top bowl/pan on top of the pot of hot water. Do not boil the water in the bottom, but heat on medium-low. This double boiler prevents chocolate from burning.)
  • Use a spoon to drizzle the chocolate on top of the biscotti, or use a shallow pan or dish to dip the biscotti bottoms in chocolate.
  • After adding a drizzle or dip, place on a parchment lined pan, and refrigerate at least 20 minutes, or until chocolate re-hardens.