Gluten Free Cranberry Orange Bisconie Recipe (Keto) (2024)

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Gluten Free Cranberry Orange Bisconie Recipe (Keto)

It is the well known breakfast treat or afternoon snack, a scone, paired with the favorite qualities of an amazing biscotti, its a Bisconie!

My Gluten Free Cranberry Orange Bisconie Recipe will have you looking forward to coffee time as they are so delicious and addictive!

With its delicate crumb, tangy cranberries, and refreshing orange flavor from the orange extract, it’s a gluten-free delight that everyone can enjoy.

This gluten-free version is not only gluten free, but also sugar free, grain free and loaded with healthy fats.

It will become a crowd favorite at your house just like it has been in mine from the first time I made these!

It has a soft cookie like interior, thin crispy outer layer that lends to it not falling apart in your hands, and adorned with a luscious drizzle topping!

It is similar to plain Italian biscotti as it is twice baked and is firmer than your typical cranberry orange scones but with 0 grams of sugar added!

They are most well known as Costco Cranberry Orange Bisconies from their bakery section.

Never have they ever offered these as gluten free, as all of their other bakery items contain enriched white whole wheat flour.

Having a gluten free dedicated bakery department is paramount to not having cross contamination.

No worries though because after you make these Gluten Free Cranberry Orange Bisconie’s, you will forget all about the sugar laden ones.

Keep reading as we go over the ingredients, tips and frequently asked questions, plus some other ways you can jazz up this copycat cranberry orange bisconie costco recipe!

The tender texture is helped by Baobab Powder

I have enhanced the flavor and texture with a unique powdered ingredient, baobab powder.

Baobab powder is a naturally highly nutritious superfood dervied from the fruit of the Baobab Tree (Adansonia digitata).

This iconic tree, also known as the “Tree of Life”, contains oval shaped fruit that contains a powdery pulp that contains vitamins, minerals, and antioxidants.

The pulp is carefully harvested, dried and ground to a fine powder.

No additional processing is needed, which results in a very pure product.

It is loaded with vitamin C, potassium, magnesium and calcium.

It has a slightly tart citrus like flavor, although it is not acidic.

It is also high in fiber boasting 6 g fiber per 2 tablespoons, giving it a 1 g net total carbohydrate overall.

You can order some Baobab Powder from my favorite supplierTrim Healthy Mama.

Simple ingredients you need to make this copycat Costco Bisconie Recipe

• Almond Flour
• Coconut Flour
• Baobab Powder
• Salt
• Stevia
• Baking Powder
• Keto Brown Sugar
• Monkfruit
• Large Eggs
• Heavy Cream
• Vanilla Extract
• Orange Extract
• Frozen Cranberries
• Butter
• Confectioners Erythritol

Let’s make these healthy cranberry bisconies!

Preheat your oven to 350F.

Prepare your baking sheet by lining it with a piece of parchment paper.

Now set it aside while we mix up the bisconie dough.

In a large mixing bowl of an electric mixer with the paddle attachment, combine the eggs, heavy cream and extracts.

Mix them up until they are uniform in color.

You can alternatively whisk up in a large bowl if you are not using a mixer.

You will need some serious arm muscles to get everything mixed, but it will work either way.

Now in a small bowl, prepare the dry mixture.

Combine flour (almond flour, coconut flour), baobab powder, salt, stevia, baking powder, keto brown sugar and monkfruit and whisk well.

You need to whisk all of the flour mixture together well to break up clumps.

Now with the mixer on low speed, add the dry ingredients in thirds to the wet ingredients slowly so they do not poof everywhere.

If you are doing this by hand, you will need to switch to a large sturdy wooden spoon.

Fold everything together until you have a very stiff dough.

Stop the mixer to add in a cup of frozen tart cranberries.

Going with fresh cranberries instead of dried cranberries gives it a fresher taste and pop of flavor.

Although it will be very tough to get the sweet cranberries mixed in, start at low speed and work your way up to medium speed.

This will essentially break down the cranberries a bit so they are not as chunky in the dough and result in coarse crumbs.

While on low speed, slowly add in the melted butter.

It will slosh up a bit, but if you take your time to add it in a slow thin stream, it will mix together.

If you are hand mixing it, just mix in the butter until all of the dough is uniformly mixed and a soft dough forms.

It will resemble a cookie dough, but a little stiffer.

Get your prepared pan and scoop the gluten free cranberry orange bisconie dough onto it with an standard ice cream scoop.

Measuring with a tablespoon of dough, it would be four times this size in your palm.

An ice cream scoop helps me measure quickly with less mess.

Once they are scooped out onto the pan, gently press them down a bit with your bare hands so they are not domed.

Now bake them for 25 minutes at 350F.

Once they are done with the first bake, let them cool 5 minutes.

The next step is to take 1 large egg, or two egg yolks and whisk them up in a small bowl.

Brush the tops of the bisconies with the whisked egg mixture.

Now sprinkle on some monkfruit or other sugar free granulated sweetener on top.

Return them to the oven for another 25 minutes of baking at 350 F.

Once they have baked for the second time, let them cool in the pan 5 minutes before transferring to a wire rack to cool completely.

Now make the sweet orange glaze with baobab to drizzle!

In a small bowl, whisk together confectioners erythritol, vanilla extract, heavy whipping cream and hot water.

It should be completely smooth.

If it is too thick to pour, add in up to 1 tsp more of water as you still want it to set up and dry properly.

Now drizzle the glaze over all of the bisconies.

Allow them to sit for 10 minutes so the drizzle can dry enough to handle the gluten free bisconies.

You can keep them at room temperature up to 5 days.

Store in the fridge up to 10 days.

Freeze up to 3 months for best taste.

FAQs, Tips and Substitutions

FAQ’s:

• Can I omit the baobab powder from the recipe?Yes, you can omit it without any other substitutions. Your bisconies may need additional time in the oven to properly set up. Try 5 minutes additional up to 10 minutes until they are nicely golden brown.
• Can I use a food processor to make the bisconies?Yes, you can use it to mix everything up instead of a mixer. At the point where you add in the cranberries, only pulse a few times to break them down. Have it running on low speed as you add in the melted butter.
• What other natural sweeteners will work in this bisconie recipe?You can use regular sugar in this recipe if you wish. Just make sure you match up textures such as brown sugar for brown sugar, white sugar for monkfruit. Coconut sugar can stand in for all of the sweetener if you wish, just know that it will be more of a tan color versus white/golden.
• Can I use gluten free all purpose flour instead of the almond flour and coconut flour?No, it will not turn out the same. You could possibly switch out the almond flour with the all purpose flour evenly, but you still need to use the coconut flour. It is imperative to the texture and to soaking up the liquids properly.
• Is there a way to make it dairy free too?Yes! All you need to do is replace the heavy cream with coconut milk, cashew milk, or thinned out greek yogurt. Switch out the butter with a vegan butter or palm shortening. Make sure you measure it solid THEN melt it. Do not measure it after melting or the amounts will not match.

Tips:

• Consider flavors you enjoy in your favorite scone recipe! You can make many different flavors with the base of my Gluten Free Cranberry Orange Bisconie Recipe! How about blueberry, raspberry lemon, or orange only with candied orange peel and orange zest!
• Try a different citrus addition with some lime and lime zest. The lime would really complement the cranberry flavor!

• Even though this recipe does not follow the tradition of cutting the cold butter into the cups of flour, it still turns out amazing! This a great thing that you do not need a pastry blender in this recipe. Less dishes and no need to roll the dough out onto a floured surface as the butter blends in being melted.
• You can use dried cranberries in this recipe, but I would recommend reconstituting them first. Then the dried fruit will not absorb the moisture intended for the flours. Soak them in some warm water for 10 minutes. Drain off the water then use as normal in the recipe.

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If you love cast iron as much as I do, then you would absolutely LOVE my 2nd cookbook “Chaffles Cast Iron and The Crock”!!

Here are more recipes that are perfect for breakfast!

• Gluten Free Low Carb Cinnamon Walnut Muffin Recipe
• Gluten Free Coconut Crunch Donuts (Hostess Copycat)
• Healthy Keto Cinnamon French Toast Recipe (no bread)