Description
A delightful keto-friendly treat that balances tart cranberries and bright orange zest in a buttery, crumbly shortbread.
Ingredients
Scale
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup erythritol or preferred keto-friendly sweetener
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- Zest of 1 orange
- 1/2 cup dried cranberries, chopped (sugar-free if possible)
Instructions
- Preheat your oven to 350°F (175°C) and line your baking sheet with parchment paper.
- In a medium mixing bowl, whisk together almond flour, coconut flour, erythritol, and salt.
- In a large bowl, beat the softened butter until light and fluffy (about 2-3 minutes).
- Add the egg and vanilla extract to the creamed butter, mixing well.
- Gradually add the dry flour mixture into the butter mixture until a cohesive dough forms.
- Gently fold in the orange zest and chopped dried cranberries.
- Using a cookie scoop or spoon, portion the dough onto the prepared baking sheet, spacing them slightly apart.
- Press each cookie down gently with a fork to flatten.
- Bake for 12-15 minutes, or until the edges turn lightly golden.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For firmer cookies, refrigerate the dough for 30 minutes before baking. Use fresh orange zest for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 1g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg