Keto Cranberry Orange Shortbread
Delight in these buttery keto cranberry orange shortbread cookies, perfect for a low-carb festive treat with zesty citrus notes and tart berries.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/3 cup erythritol sweetener
- 1/2 tsp baking powder
- Pinch of salt
- 1/2 cup unsalted butter, softened
- 1 large egg yolk
- 1 tsp vanilla extract
- 1 tbsp orange zest
- 1/3 cup dried unsweetened cranberries, chopped
Instructions
- Preheat oven to 325°F (163°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together almond flour, coconut flour, erythritol, baking powder, and salt.
- In a separate bowl, cream the softened butter until smooth.
- Add egg yolk, vanilla extract, and orange zest to the butter and mix well.
- Gradually incorporate the dry ingredients into the wet mixture until a dough forms.
- Fold in the chopped dried cranberries evenly.
- Press the dough into a flat disc, then roll out to about 1/4 inch thickness on a floured surface.
- Cut into desired shapes and place cookies on the prepared baking sheet.
- Bake for 18-22 minutes until edges are lightly golden.
- Allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Notes
For an extra zest, sprinkle a little powdered erythritol mixed with orange zest on top before baking.
Find it online: https://thefoodieplanner.com/keto-cranberry-orange-shortbread/