Imagine sinking your teeth into a deliciously crisp, nutty cookie that's not only mouthwateringly good but also completely guilt-free! These Grain Free Low Carb Cranberry Pistachio Cookies are the ultimate game-changer for anyone craving a sweet treat without compromising their health goals. Perfect for keto enthusiasts, low-carb dieters, and anyone looking to enjoy a delectable dessert that's both nutritious and incredibly satisfying.
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: Keto
Serves: 18 cookies
Ingredients
- Almond flour
- Butter
- Sweetener (erythritol)
- Egg
- Dried cranberries (sugar-free)
- Pistachios (chopped)
- Baking soda
- Salt
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, soften the butter at room temperature for about 10 minutes until it's creamy and easily spreadable.
- Add the erythritol sweetener to the softened butter and cream together using an electric mixer or whisk until light and fluffy, approximately 2-3 minutes.
- Crack the egg into the butter-sweetener mixture and beat until fully incorporated and smooth.
- In a separate bowl, combine almond flour, baking soda, and salt. Whisk these dry ingredients together to ensure even distribution.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring until a consistent dough forms.
- Fold in the chopped pistachios and sugar-free dried cranberries, distributing them evenly throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Gently flatten each cookie with the back of a spoon or your fingers to create a uniform shape.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 5 days, or refrigerate for extended freshness.
Tips
- Ensure your butter is truly at room temperature for the smoothest, creamiest mixture.
- Use a digital kitchen scale for precise ingredient measurements to guarantee consistent results.
- Don't overmix the dough - this can lead to tough, dense cookies.
- Space cookies evenly on the baking sheet to allow for proper heat circulation.
- Let cookies cool completely before storing to maintain their crisp texture.
- For extra flavor, lightly toast the pistachios before chopping and adding to the dough.
- If the dough feels too sticky, refrigerate for 15-20 minutes before shaping.
- Use parchment paper or a silicone mat to prevent sticking and ensure easy cleanup.
Nutrition Facts
Calories: 110kcal
Carbohydrates: 4g
Protein: 3g
Fat: 10g
Saturated Fat: 3g
Cholesterol: 20mg
