Cherry Hazelnut Biscotti Recipe

Atkins Cherry Hazelnut Biscotti
Net Carbs
Prep Time: 45 Minutes
Cook Time: 73 Minutes
Phase: Phase 2
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.









calculator How to Calculate Atkins Net Carbs

How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)



  • 1 1/2 cup hazelnuts, chopped
  • 1 cup almond flour, super finely ground, gluten free
  • 0 1/3 cup sucralose artificial sweetener, granular
  • 2 Tbsp coconut flour, finely ground, organic
  • 0 1/2 tsp cinnamon, ground
  • 0 1/4 tsp table salt
  • 2 lrg raw egg
  • 3 Tbsp butter, unsalted
  • 2 tbsp sour cream
  • 0 1/4 cup dried cherries, organic, unsweetened


  1. Heat oven to 350°F. Line a baking sheet with parchment paper.
  2. Finely chop 1 cup of the hazelnuts (reserve 1/2 cup of coarsely chopped hazelnuts). Place in a large bowl and whisk together with the almond flour, granulated sweetener, coconut flour, ground cinnamon and salt. Add eggs, melted butter, and sour cream and stir until well mixed. Dough will be sticky and thick. Fold in chopped cherries and remaining ½ cup roughly chopped hazelnuts.
  3. On prepared baking sheet, form dough into a log; ¾-inch high, 4-inches wide and 8-inches long. Bake 25-30 minutes, until golden brown. Transfer to wire rack to cool 30 minutes. 
  4. Reduce oven temperature to 300°F. Carefully cut logs crosswise, with a serrated knife, into 16, ½-inch wide slices. Arrange slices on baking sheet and bake 9 minutes. Flip and cook 9-15 minutes more, until bottoms are nicely browned. Turn off oven and place a wooden spoon in the door to prop it open, allowing the biscotti to cool slowly and crisp for at least another 30 minutes. One slice of biscotti is one serving.

Cooking Tip

We love the idea of customizing this recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.NOTE: we redeveloped this recipe November 2023 in response to the customer review below. While the overall idea of this recipe has remained, many of the ingredients and the method have changed. We hope you enjoy!