Keto Cranberry Orange Shortbread
Delight in these buttery keto cranberry orange shortbread cookies, perfect for a low-carb treat bursting with zesty citrus and tart cranberries.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 1/2 cups almond flour
- 1/4 cup powdered erythritol
- 1/2 cup unsalted butter, softened
- 1/4 cup dried cranberries, chopped
- 1 teaspoon orange zest
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together the softened butter and powdered erythritol until smooth and fluffy.
- Add the vanilla extract and orange zest, mixing well to combine.
- Gradually add almond flour and salt into the wet ingredients, stirring until a dough forms.
- Fold in the chopped dried cranberries evenly.
- Shape the dough into a log about 8 inches long and 2 inches in diameter. Wrap in plastic wrap and refrigerate for 30 minutes.
- Slice the chilled dough into 1/4-inch thick rounds and place them on the prepared baking sheet.
- Bake for 18-22 minutes, or until the edges are lightly golden.
- Allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Notes
For an extra festive touch, drizzle melted sugar-free white chocolate over the cooled cookies before serving.
Find it online: https://dumafoods.com/keto-cranberry-orange-shortbread/