Keto Cranberry Orange Shortbread Cookies
Deliciously buttery and crispy Keto Cranberry Orange Shortbread Cookies made with almond and coconut flour, perfect for a low-carb treat.
Equipment
- mixing bowl
- baking sheets
- parchment paper
- Cling wrap
- Freezer
- oven
Ingredients
- 1 cup unsalted butter softened
- 1 cup sweetener Swerve Confectioners or equivalent
- 4 tablespoons orange zest from about 2 oranges
- 3.5 cups blanched almond flour finely ground
- 0.25 cup coconut flour
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 0.5 teaspoon salt
- 0.67 cup toasted almonds chopped
- 0.67 cup unsweetened dried cranberries chopped
Instructions
- In a large bowl, beat the softened butter and sweetener together until light and fluffy.
- Mix in the orange zest, vanilla extract, and almond extract until well combined.
- Add almond flour, coconut flour, and salt; stir until thoroughly incorporated.
- Fold in the chopped toasted almonds and cranberries.
- Divide the dough into two equal-sized logs about 2 inches in diameter and wrap them tightly in cling wrap or parchment paper.
- Chill the logs in the freezer for at least 1 hour (overnight if preferred) to firm up the dough.
- Preheat the oven to 325°F (163°C) and line two baking sheets with parchment paper or silicone mats.
- Slice each chilled dough log into 12 pieces (total of 24 cookies).
- Place the slices at least 1 inch apart on the prepared baking sheets and bake for 10–12 minutes, or until the edges begin to brown.
- Allow cookies to cool completely on the baking sheets for best shortbread texture and snap.
Notes
These cookies can be stored in an airtight container for up to a week.
Nutrition
Serving: 2cookiesCalories: 228kcalCarbohydrates: 6gProtein: 5gFat: 22gSaturated Fat: 5gSodium: 150mgFiber: 2gSugar: 1g
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