Pre-heat the oven at 350˚F. Line a baking sheet with parchment paper or silicone mat. Set aside.

In a medium bowl add eggs, vanilla and sweetener. Whisk together very well until all is combined.

In large bowl, combine the almond flour, coconut flour, baking soda, and salt. Stir well to combine.

Pour the wet mixture into the flour mixture and stir well.

Add cranberries and chocolate chips. Stir to combine.

On the prepare bake sheet, place the dough and shape it like a long rectangle.

Bake for about 20 minutes or until the top of the biscotti slabs are lightly browned.

Remove from oven and but do not turn off the heat.

Allow to cool completely. It’s about 10 minutes. Cut each into 1 inch thick slices. Set slices cut sides upright on the baking sheets.