Description
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.
Use orange extract for a stronger citrus flavor.
Swap cranberries for raspberries or blueberries.
Chill dough for 15 minutes for firmer cookies.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 1g
- Sodium: 45mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg
