Low Carb Cranberry-Pistachio Biscotti

If you’re craving something sweet and crunchy but are watching your carbs, this healthy, low carb and low fat recipe is sure to please. Your friends will never know these aren’t the full-fat, full-carb version, either!


1/2 cup Wise Choice Cake-ability Baking Aid
2 cups ground pecans
1 teaspoon cinnamon, or to taste
1/4 cup granular Splenda or Splenda
2 large eggs, beaten
1 tablespoon vegetable oil
1/2 cup pistachios, whole
1/2 tablespoon dried cranberries
pinch of salt


Preheat oven to 325° F and line a cookie sheet with parchment paper.

Place pecans in food processor bowl and pulse until finely ground. Add Wise Choice Cake-ability Baking Aid, Splenda or stevia, cinnamon and salt. Pulse until combined, then add remaining ingredients.

Form mixture into three logs on cookie sheet. Shape them so they’re about an inch high, then bake until logs are set but not hard, about 15 minutes.

Cool and slice, diagonally, to a quarter-inch thickness. Put sliced cookies back on the cookie sheet and return to oven for 8 minutes longer, until the tops are hard and browned. Turn over and put them back in for another 5-6 minutes.

Cool and store in an airtight container. Makes 24.


Nutritional Information per Serving

Calories: 60
Fat: 5g
Carbs: 3g
Protein: 4g

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