Description
Soft, buttery, low-carb keto cookies studded with sugar-free white chocolate chips and tart cranberries. These bake up chewy, flavourful, and indulgent—without the carbs.
Ingredients
2 cups superfine almond flour
1/2 cup ChocZero sugar-free white chocolate chips
1/2 cup sugar-free dried cranberries, chopped
1/4 cup powdered monk fruit–allulose sweetener
1/2 tsp pink salt
1/2 tsp xanthan gum
1 tsp gluten-free baking powder
1/4 cup unsalted butter, melted
2 tsp pure vanilla extract
1/4 cup heavy cream
Instructions
- Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
- In a large bowl, sift together almond flour, powdered sweetener, pink salt, xanthan gum, and baking powder. Whisk to combine.
- Add melted butter, vanilla extract, and 2 tablespoons of the heavy cream. Mix gently until a soft dough forms, adding more cream as needed.
- Fold in sugar-free white chocolate chips and chopped cranberries.
- Using a medium cookie scoop (about 1.5 tablespoons), portion dough onto the lined tray. Lightly flatten each mound.
- Bake 12–15 minutes, or until edges are set. Remove from oven and let cool on the tray for at least 10 minutes; cookies will firm as they cool.
- Transfer to a rack to cool completely before storing.
Notes
Do not overbake; keto cookies brown quickly.
Chill dough 10 minutes if it feels too soft or warm.
A pinch of cinnamon or orange zest adds a festive twist.
For dairy-free, use non-dairy butter and coconut cream.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Keto / Low Carb
Nutrition
- Serving Size: 1 cookie
- Calories: 105
- Sugar: 1g
- Sodium: 70mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 12mg
