Paleo Chocolate Cranberry Coconut Biscotti


Author Maya Krampf from


  • 4 eggs
  • 1/3 cup coconut oil melted
  • 1/3 cup maple syrup
  • 2 tablespoons honey
  • 1/2 tablespoon vanilla extract
  • 3 cups blanched almond flour
  • 3 tablespoons coconut flour
  • 1/2 teaspoon baking soda
  • 1/2 cup paleo chocolate chips
  • 1/2 cup dried cranberries
  • dried unsweetened coconut for topping about 1/4 cup

For the Drizzle

  • 1/2 cup paleo chocolate chips
  • 2 tablespoons coconut oil
  • 2-4 tablespoons dark cocoa powder
  1. Preheat oven to 375 and grease a large baking sheet with a tablespoon or two of coconut oil.
  2. Whisk the eggs in a large bowl. Next, whisk in the coconut oil, maple syrup, honey and vanilla.
  3. Stir in the almond flour, coconut flour and baking soda.
  4. Mix in 1/2 cup chocolate chips and cranberries.
  5. Form the batter into a loaf on the baking sheet (the batter will be a tad sticky and runny)
  6. Sprinkle the top with the dried coconut and bake for 20-30 minutes.
  7. After the loaf it golden brown and no longer mushy in the middle use a knife (serrated works best) to slice loaf into 1/2 inch pieces.
  8. Spread the biscotti out just a bit for even cooking and place back in the over for 10 minutes.
  9. Flip the cookies with a spatula and lower oven to 300. Bake for another 10 minutes.

For the Drizzle

  1. In a small pot over low heat melt the coconut oil and chocolate chips. While whisking add in just enough cocoa powder to thicken the mixture just a bit. When your satisfied with the consistency drizzle the sauce over the biscotti.
  2. Serve

Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.


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