Why You’ll Love Keto Cranberry Orange Cookies Recipe
I enjoy these cookies because they use simple low-carb ingredients while still delivering amazing texture and flavor. I appreciate how the fresh orange zest and tart cranberries create a refreshing balance, and the creamy glaze adds just the right finishing touch. I also like that the dough is easy to handle and the cookies bake in minutes.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 cup almond flour 1/4 cup coconut oil melted 1/4 cup powdered erythritol see how to make your own in the post above 1 tablespoon orange zest reserve remaining orange zest for glaze 1/4 teaspoon sea salt 1/3 cup fresh cranberries chopped 2 tablespoons fresh orange juice from the zested orange. Enough to make the dough press together. May use any cream or milk instead.
Orange Cream Cheese Glaze 2 tablespoons cream cheese regular or favorite dairy free 2 teaspoons butter melted, or coconut oil 1 teaspoon orange zest or orange extract, or 3 drops therapeutic grade Wild Orange essential oil 2 tablespoons powdered erythritol or powdered sugar 2 teaspoons orange juice from the zested orange…just enough to thin to a drizzle consistency. 1-4 teaspoons.
Directions
I preheat the oven to 350°F. I finely grate the orange zest with a Microplane, reserving a teaspoon for the glaze.
In a mixing bowl, I combine all cookie ingredients except the cranberries and orange juice.
I add just enough orange juice to bring the dough together so it presses easily.
I fold in the chopped cranberries.
Using about 1.5 tablespoons of dough, I place cookies a couple of inches apart on a parchment-lined baking sheet.
I bake the cookies for 8–10 minutes, until the edges turn lightly golden. I let them cool on the tray for about 5 minutes before transferring them to a rack to cool completely.
For the glaze, I blend all ingredients until smooth, adding only enough orange juice to create a drizzle consistency.
Once the cookies are fully cooled, I drizzle the glaze over the tops, letting it fall in thin ribbons from a spoon.
I sometimes add a pinch of cinnamon to the dough for warmth. When I want a deeper citrus flavor, I use a little orange extract in the glaze. I also enjoy swapping cranberries for raspberries or blueberries for a different fruity twist. To make the cookies firmer, I refrigerate the dough for 15 minutes before baking.
Storage/Reheating
I store the cookies in the fridge in an airtight container for up to 5 days. They also freeze well for about 2 months. If frozen, I let them thaw at room temperature before serving. I avoid reheating them so the glaze doesn’t melt.
FAQs
Are these cookies fully keto?
Yes, I use almond flour, coconut oil and erythritol to keep the carbs low.
Can I use frozen cranberries?
Yes, I use them straight from the freezer and chop quickly so they don’t bleed too much.
Can I replace the coconut oil?
I often substitute melted butter for a richer flavor.
Can I make the cookies without the glaze?
Yes, the cookies are delicious on their own, though I enjoy the brightness the glaze adds.
Why is my dough too dry?
I add a tiny splash more orange juice, cream or milk until the dough holds together.
Why did my cookies spread too much?
I chill the dough briefly before baking if it feels too soft.
Can I make them dairy-free?
Yes, I use dairy-free cream cheese and coconut oil in the glaze.
Can I use a different sweetener?
Powdered erythritol works best, but powdered allulose also performs well.
Do I need a mixer?
No, I often mix the dough by hand since it comes together easily.
Can I freeze the dough?
Yes, I freeze it in scooped portions and bake from frozen, adding a minute or two if needed.
Conclusion
I love how these keto cranberry orange cookies offer a burst of citrus, a pop of tart cranberry and a silky glaze while staying low-carb and simple to prepare. They’re quick, pretty and full of flavor, making them a treat I return to often.
Soft, bright, and tangy keto cranberry orange cookies made with almond flour, fresh cranberries, and topped with a silky orange cream cheese glaze. A festive low-carb treat ready in minutes.
Ingredients
1 cup almond flour
1/4 cup coconut oil, melted
1/4 cup powdered erythritol
1 Tbsp orange zest (reserve 1 tsp for glaze)
1/4 tsp sea salt
1/3 cup fresh cranberries, chopped
2 Tbsp fresh orange juice (or cream/milk as needed)
Orange Cream Cheese Glaze
2 Tbsp cream cheese (regular or dairy-free)
2 tsp butter, melted (or coconut oil)
1 tsp orange zest or orange extract
2 Tbsp powdered erythritol (or powdered sugar)
2 tsp orange juice (as needed for drizzle consistency)
Instructions
Preheat oven to 350°F (177°C). Finely grate the orange zest, reserving 1 teaspoon for the glaze.
In a mixing bowl, combine almond flour, melted coconut oil, powdered erythritol, orange zest, and sea salt.
Add just enough orange juice to bring the dough together so it presses easily.
Fold in the chopped cranberries.
Scoop about 1.5 tablespoons of dough per cookie and place on a parchment-lined baking sheet, spaced a couple inches apart.
Bake for 8–10 minutes, until edges are lightly golden. Let cool on the tray for 5 minutes, then transfer to a rack to cool completely.
For the glaze, whisk together cream cheese, melted butter, reserved orange zest, powdered erythritol, and enough orange juice to achieve a drizzle consistency.
Once cookies are fully cooled, drizzle glaze over the tops.
Notes
Add a pinch of cinnamon to the cookie dough for warmth.
