Yields: ~16 cookies
Prep Time: 10 minutes
Bake Time: 10–12 minutes
Ingredients
Dry Ingredients
2 cups almond flour
2 tbsp coconut flour
½ tsp baking soda
¼ tsp salt
Wet Ingredients
½ cup unsalted butter, softened
½ cup erythritol or monk fruit sweetener (granulated or powdered)
1 large egg
1 tsp vanilla extract
Add-Ins
½ cup sugar-free white chocolate chips (Lily’s or ChocZero)
½ cup dried unsweetened cranberries
OR ½ cup chopped fresh cranberries (for extra tartness)
Tip: If using fresh cranberries, toss them lightly in almond flour first to help them stay evenly distributed.
Instructions
- Preheat
Heat oven to 350°F (175°C).
Line a baking sheet with parchment paper.
- Mix Dry Ingredients
In a medium bowl, whisk together:
almond flour, coconut flour, baking soda, and salt.
- Cream Butter & Sweetener
In a large bowl, beat the softened butter and sweetener until light and fluffy.
Add the egg and vanilla extract; mix until fully combined.
- Combine Wet & Dry
Add the dry mixture to the wet ingredients.
Stir until a thick dough forms.
Gently fold in the white chocolate chips and cranberries.
- Form the Cookies
Scoop about 1½ tablespoons of dough per cookie onto the prepared baking sheet.
Flatten each mound slightly with your hand or the back of a spoon.
- Bake
Bake for 10–12 minutes, or until the edges are lightly golden.
Allow cookies to cool completely on the tray — they will firm up as they cool.
Optional Keto Glaze
For a festive finish, drizzle your cooled cookies with this easy glaze:
Mix together:
2 tbsp powdered erythritol
1–2 tsp almond milk or heavy cream
A drop of vanilla extract
Drizzle over the cookies and let set.
Serving Suggestions
Great Drink Pairings
Hot black coffee
Espresso
Keto hot chocolate (unsweetened cocoa + almond milk + stevia)
Herbal tea (cinnamon, vanilla, or peppermint)
Fun Ways to Enjoy
Serve as dessert after a keto-friendly meal
Crumble over keto ice cream or low-carb yogurt
Pair with a charcuterie-style snack board for a sweet bite