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Keto and Vegan Biscotti

January 6, 2023

Cranberry White Chocolate Biscotti

Prep Time: 15 min
Cook Time: 75 min
Rest Time: 120 min
Total Time: 210 min
These Cranberry White Chocolate Biscotti or Cantuccini biscuits are also
vegan, keto, sugar free and gluten free. Packed with high protein nuts and dried cranberries, with decadent white chocolate ends. A wholesome festive crunchy biscuit with a wonderful snap that’s delicious dipped in a cup of tea, glass of milk or to keep it really Italian, a glass of dessert wine.

 

What ingredients do I need to make these vegan and gluten free cranberry white chocolate biscotti?

For the biscotti:

Almond flour: this is not to be confused with almond meal. It’s a gluten free flour made with blanched and peeled almonds and can be purchased in most supermarkets or in a big bag from Amazon.
Coconut flour: this is a great gluten free flour alternative that doesn’t taste coconutty
Keto brown sugar: I created this recipe using a sugar free alcohol sugar of erythritol and molasses blend from Pure Via ‘Soft Brown Sugar Alternative. You could also use coconut sugar for a refined sugar free but not keto recipe.’
Baking powder: a pinch for a little rise – ensure it’s gluten free friendly
Salt: to bring out the flavours
Cinnamon: to give the biscuits a warming and festive feel
Odourless coconut oil: ensure it’s odourless as otherwise the coconut flavour will come through into the recipe. You can melt this according to the strategies on this blog post.
A flax egg: this is created by mixing 1 tbsp milled flaxseed with 2 ½ tbsp water. Simply set it aside for ~10 minutes or so to thicken into a gel-like consistency that works as the binding agent
Almond milk: this is a keto option but you can use another plant milk of your choice
Vanilla extract: for flavour
Keto hana cinnamon granola or mixed nuts: this is roughly chopped and is a blend of coconut flakes, hazelnuts, pumpkin seeds, sunflower seeds and almonds. You can also use other mixed nuts of your choice here.
Dried sugar free cranberries: these are finely chopped in the recipe. To keep this keto ensure your dried cranberries have no added sugar

For the toppings:

Sugar free vegan white chocolate: the biscotti or cantuccini biscuit ends are dipped in this to add some additional decadence to the recipe and it pairs beautifully with the cranberries
Keto hana cinnamon granola or mixed nuts:
this is finely chopped and sprinkled over the white chocolate for additional decoration
Sugar free dried cranberries:
these are finely chopped and also sprinkled over the white chocolate

A complete list of ingredients, quantities and instructions are in the grey recipe card at the bottom of the page

Are these vegan and keto cranberry white chocolate biscotti free from gluten and refined sugar?

Yes, these are naturally free gluten and refined sugar, just double check the packaging to ensure that your ingredients are completely free from and if someone’s super allergic that there’s no ‘may contain because made in a factory…’. Ensure that baking powder is gluten free suitable. This recipe is not nut free however.

vegan biscotti cranberry and white chocolate

Are these biscotti vegan and keto?

Not only are these completely plant based and vegan, but they’re also completely sugar free too (not just refined sugar free). I use a Keto Soft Brown Sugar Alternative from Pure Via, which is the best I’ve found and a blend of erythritol, steviol glycosides and molasses.

Are these super quick and easy?

There are multiple steps including par-baking, allowing to cool and baking again because of the nature of biscotti. Allow lots of time and consider these a fun festive baking activity, rather than something quick and easy to whip up.

How to make these vegan and keto cranberry white chocolate biscotti?

 

Create the dough:

Make a flax egg and set aside to thicken. Melt the coconut oil if you haven’t already – click here for hacks to melt this easily. Preheat the oven.
In a large mixing bowl combine the almond flour, coconut flour, keto brown sugar, baking powder, salt, cinnamon and stir with a fork until well mixed.
Pour in the coconut oil, flax egg, almond milk, vanilla extract and stir with the fork until a fluffy mixture forms that when pressed together will form a dough.
Fold through the mixed nuts or keto hana granola and dried cranberries.
On a baking tray lined with parchment paper, use your hands to press the dough into a rectangle. Ensure you compact the dough as firmly as possible!

Bake once

Bake the rectangle for 25-30 minutes until the edges are golden.
Allow to cool and then slice
Turn off the oven and let it cool fully for a few hours by carefully lifting onto a wire cooling rack.
Once they’re fully cool (around 1-2h) turn back on the oven to 130C (fan) or 150C and carefully slice ~1 ½ cm thick with a very sharp knife. Gently turn each piece sideways and space back out on the tray.

Bake again

Bake for another 45 minutes until the edges are golden brown (turn the tray every 15 minutes and check on them at 15 minute intervals if needed). They’ll be lovely and crispy and golden when they’re ready.
Now coat with chocolate or enjoy immediately
Wait 5-10 minutes till not piping hot and then use your hands to very carefully transfer each biscuit to a wire cooling rack to cool fully.

Decorate

In a small saucepan on a very low heat melt the white chocolate. Whilst still on the wire rack, drizzle over ⅓ of each of the biscotti. Then sprinkle with more chopped cranberries and keto hana granola or mixed nuts of your choice. Allow to set in the fridge for 15 minutes and then enjoy.

How to store:

Best enjoyed immediately – store in an airtight container for 3 days.

Tips for making the best vegan and keto cranberry white chocolate biscotti?

Bake at the correct temperature. I always recommend using an oven thermometer as many ovens aren’t accurate. You can purchase them for ~£10 and hang them inside the oven to gauge this accurately.

Patience, this is a complex and multi-step recipe but is a great recipe to make with friends and family and get a little festive in the process. Turn on your favourite playlists, and whilst waiting to cool go and sit down and relax to conserve energy and make it a little more accessible.

vegan and keto biscotti cranberry and white chocolate

Do you have any other festive recipes I can create?

Absolutely – why not check out these Florentines Three Ways or Acai White Chocolate Bark

Keto and Vegan Biscotti

Cranberry White Chocolate Biscotti

katya kozary
These vegan Biscotti or Cantuccini biscuits are also keto, sugar free and gluten free. Packed with high protein nuts and dried cranberries, with decadent white chocolate ends. A wholesome festive crunchy biscuit with a wonderful snap that’s delicious dipped in a cup of tea, glass of milk or to keep it really Italian, a glass of dessert wine.
No ratings yet
Prep Time 15 mins
Cook Time 1 hr 15 mins
Rest Time 2 hrs
Total Time 3 hrs 30 mins
SEASON Winter, Autumn
ENERGY INTENSITY High
SERVINGS 12 biscottis

Equipment

Small Saucepan
Wire Cooling Rack
Large Mixing Bowl
Fork
Baking Tray
Chopping Board
Knife
DIET LABELSGluten Free, Dairy Free, Egg Free, Soy Free, Refined Sugar Free, Nightshade Free, Keto, Plant Based, Vegan

Ingredients
  

Flax Egg

  • 1 tbsp milled flaxseed
  • 2 1/2 tbsp water

Dry Ingredients

  • 60 grams almond flour
  • 60 grams coconut flour
  • 70 grams keto brown sugar alternative e.g. Pure Via
  • 1/2 tsp baking powder gluten free
  • 1/4 tsp salt
  • 3/4 tsp cinnamon
  • 50 grams Keto Hana cinnamon granola or mixed nuts roughly chopped
  • 35 grams dried sugar free cranberries finely chopped

Wet Ingredients

  • 4 tbsp melted odourless coconut oil
  • 3 tbsp almond milk
  • 1 tsp vanilla extract

Topping

  • 240 grams sugar free vegan white chocolate
  • 10 grams keto hana cinnamon granola or mixed nuts finely chopped
  • 10 grams sugar free dried cranberries  finely chopped

Instructions
 

  • Make a flax egg with 1 tbsp milled flaxseed and 2 ½ tbsp water and set aside to thicken. Melt the coconut oil at this stage. Preheat the oven to 160C (fan) or 180C conventional. 
  • In a large mixing bowl combine the almond flour, coconut flour, keto brown sugar, baking powder, salt, cinnamon and stir with a fork until well mixed. Pour in the coconut oil, flax egg, almond milk, vanilla extract and stir with the fork until a fluffy mixture forms that when pressed together will form a dough. Fold through the keto hana cinnamon granola or mixed nuts and dried cranberries.
  • On a baking tray lined with parchment paper, use your hands to press the dough into a rectangle measuring 22cm L x8cm W x 2 ½ cm H. Ensure you compact the dough as firmly as possible. 
  • Bake the rectangle at 160C (fan) or 180C for 25-30 minutes until the edges are golden. Turn off the oven and let it cool fully for a few hours by carefully lifting onto a wire cooling rack. Once they’re fully cool (around 1-2h) turn back on the oven to 130C (fan) or 150C and carefully slice ~1 ½ cm thick with a very sharp knife. Gently turn each piece sideways and space back out on the tray and bake for another 45 minutes until the edges are golden brown (turn the tray every 15 minutes and check on them at 15 minute intervals if needed). They’ll be lovely and crispy and golden when they’re ready. Wait 5-10 minutes till not piping hot and then use your hands to very carefully transfer each biscuit to a wire cooling rack to cool fully.
  • In a small saucepan on a very low heat melt the white chocolate. Whilst still on the wire rack, drizzle over ⅓ of each of the biscotti. Then sprinkle with more chopped cranberries and keto hana granola or mixed nuts. Allow to set in the fridge for 15 minutes and then enjoy. Best enjoyed immediately - store in an airtight container for 3 days.
SUBS AND SWABS

Use mixed nuts of your choice instead of Keto Hana Granola

Keyword vegan biscotti, gluten free biscotti, keto biscotti, keto cantuccini, vegan biscuits, healthy biscotti, biscotti, cantuccini
Did you Make this Recipe?Rate it & leave your feedback in the comments section below or Tag @myaccessiblekitchen on Instagram and Hashtag #myaccessiblekitchen!

 

Hey, I'm Katya!

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