Sugar Free Keto Cranberry Pistachio Cookies
Delightful cookies that perfectly balance tartness and sweetness, featuring fresh cranberries and crunchy pistachios, keto-friendly and sugar-free.
Servings: 24 cookies
Calories: 150kcal
Ingredients
Cranberry Mixture
- 1/2 cup fresh unsweetened cranberries Use fresh for best flavor.
- 1/4 cup Monk Fruit granular sweetener First portion for the cranberry mixture.
- 1 tbsp lemon juice Adds brightness.
- 1/8 tsp salt Enhances flavor.
Cookie Dough
- 1/2 cup coconut flour Provides a keto-friendly base.
- 1/2 cup Monk Fruit granular sweetener Second portion for the dough.
- 1 tsp xanthan gum Helps bind the ingredients.
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, room temperature Must be at room temperature for mixing.
- 1 tbsp lemon juice Second portion for flavor.
- 2 tsp lemon zest For an aromatic flavor.
- 1/2 tsp vanilla extract Enhances sweetness.
- 1/2 tsp lemon liquid stevia Optional for extra sweetness.
- 3/4 cup unsalted pistachios, chopped Provides crunch and nutty flavor.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a food processor, combine the cranberries, 1/4 cup Monk Fruit sweetener, lemon juice, and salt, processing until finely chopped.
- In a stand mixer, add coconut flour, remaining 1/2 cup Monk Fruit sweetener, xanthan gum, baking powder, and salt, mixing on low until blended.
- Add the room temperature butter, 1 tbsp lemon juice, lemon zest, vanilla extract, and lemon liquid stevia to the dry ingredients and mix until smooth.
- Taste the batter, and adjust sweetness with more Monk Fruit sweetener if desired.
- Fold in 1/4 cup chopped pistachios into the cookie dough.
Baking
- Roll the dough into 24 small balls and place them on a baking sheet lined with a Silpat mat or parchment paper.
- Lightly flatten each ball and roll edges in remaining chopped pistachios.
- Bake for 12-14 minutes or until golden brown.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
Storage
- Store in an airtight container for up to 3 months in the freezer, 7 days in the refrigerator, or 2-3 days at room temperature.
Notes
These cookies can be served warm with tea or coffee and are perfect for gatherings or as homemade gifts during the holidays. Adjust sweetness to your preference and experiment with flavor variations like orange zest.