Cherry Chocolate Almond Biscotti



It’s funny to think that I was intimidated by the idea of making biscotti, back in the days when I used real sugar and flour. That seems about a million years ago, and now that I’ve tackled making them low carb and gluten-free, I think they are one of the easiest cookies to make. I love having a crisp Italian biscuit like this to dip into my morning coffee. It somehow makes the world seem more civilized!

(12 votes, average: 3.83 out of 5)
Cherry Chocolate Almond Biscotti


  • 2 cups almond flour
  • 1/2 cup Swerve Sweetener or other granulated erythritol
  • 1 tsp baking powder
  • 1/2 tsp xanthan gum
  • 1/4 tsp salt
  • 1/4 cup unsweetened dried cherries, finely chopped
  • 1/4 cup sugar-free chocolate chips or chopped dark chocolate
  • 1/4 cup slivered almonds
  • 1/4 cup butter, melted
  • 1 large egg
  • 1/2 tsp almond extract


  1. Preheat oven to 325F and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the almond flour, sweetener, baking powder, xanthan gum and salt. Stir in cherries, chocolate and almonds.
  3. Stir in melted butter, egg and almond extract until dough comes together. Turn out onto prepared baking sheet and form into a low, flat log about 10 by 4 inches. Bake 22 to 25 minutes, until golden brown and just firm to the touch. Remove and let cool 30 minutes.
  4. Reduce oven temperature to 250F. With a sharp knife, gently cut into 15 even slices. Place slices back on cookie sheet, cut-side down and bake 15 minutes. Gently flip each slice, turn off oven and let sit inside until completely cool.

Yield: Makes 15 Biscotti (one per serving)

Cholesterol: 8mg

Food energy: 146 kcal

Total fat: 12.23g

Calories from fat: 110

Carbohydrate: 6.58g

Protein per serving: 4.12g

Total dietary fiber: 2.45g

Sodium per serving: 107mg

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7 years ago

hi, i’d like to make these with less fat..can all or some of the almond flour be substitued with reg or whole wheat flour?mthx

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