These tender keto almond flour cookies are studded with white chocolate chips and cranberries. A classic holiday treat goes low carb and sugar-free! Only 3.5g net carbs per serving.
Yes, yes I really am throwing another keto holiday cookie recipe your way. And I don’t apologize for it, because these keto white chocolate cranberry cookies are extra easy and EXTRA delicious.
I face this same problem every year. The time between Thanksgiving and Christmas is very short, but the list of Keto Christmas Cookies that I want to make is very, very long. So I inevitably run out of time to share them all with you.
The good news is that these treats would be delicious any time of year. As long as you have some of my sugar-free dried cranberries on hand, you’re good to go. So I will completely forgive you if you hold off making these until the new year.
You will love them no matter when you get around to making them!
Why I adore these cookies
So I confess that this is really a variation of my Keto Chocolate Chip Cookie Recipe. The base of the cookie is the same but the add-ins differ. So you get the same thick, chewy consistency that everyone loves.
The cranberries and white chocolate give them a bit of a holiday feel, but they really would be good any time of year. And they don’t require much effort or time at all. Gather your ingredients together and you can enjoy some freshly baked keto cookies in 45 minutes!
And each serving has only 3.5g of carbs. I like to make mine into 16 larger cookies, but you can also make smaller cookies as well and do two per serving.
Ingredients you need
This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.
- Almond flour: As always, use a finely ground almond flour for the best consistency. I also recommend weighing the flour for this recipe, if you have a kitchen scale.
- Swerve Brown: This brown sugar replacement is the closest I’ve found to real brown sugar. It adds some moisture to the cookies so that they don’t end up dry.
- Baking soda: Don’t use baking powder here. You’re not really looking for them to rise, but baking soda helps make them softer and browns them nicely.
- Melted butter: Use unsalted butter and make sure it’s melted but not still hot when you add it to the dough.
- Dried cranberries: My sugar-free dried cranberries are a fabulous addition to many keto baked goods.
- Walnuts: The added nuts are optional, and you can always use pecans instead.
- White chocolate chips: I used Lily’s white chocolate chips for these cookies.
- Pantry staples: Eggs, vanilla, salt.
Step by Step Directions
1. Whisk the dry ingredients: In a large bowl, whisk together the almond flour, Brown Swerve, baking soda, and salt.
2. Add the wet ingredients Stir in the egg, butter, and vanilla extract until the dough comes together. Stir in the cranberries, the walnuts, and half of the white chocolate chips.
3. Roll into balls: Roll the dough into sixteen balls about 1 ¾ inches in diameter. Press the balls down to about ¾ inch thick with the palm of your hand. Don’t press down too much as these cookies will spread a bit on their own.
4. Bake the cookies: Bake 15 to 18 minutes at 350ºF, until puffed and golden brown around the edges. They will still be very soft. Remove from the oven and press the remaining white chocolate chips into the tops of the cookies. Let cool completely on the pan.
I suggest weighing the almond flour for this recipe because it really does make a difference. Too much flour means the cookies won’t spread enough, and too little flour makes them too thin and crispy.
Keto white chocolate chips melt a lot during baking. I still like to add some to the dough itself, but I save quite a lot for the tops after baking. If you press them in while the cookies are still warm, they look great and they melt just a little.
Sweeteners: These cookies turn out best with Swerve Brown. You can use other sweeteners but I simply can’t guarantee the results. Allulose and BochaSweet may make them much softer and more cake-like.
Frequently Asked Questions
Lily’s white chocolate chips are perfect for keto friendly desserts and treats. They have 2g net carbs per serving and are sweetened with erythritol and stevia. And they taste just like conventional white chocolate!
Most dried cranberries contain quite a bit of sugar and should be avoided for keto and low carb diets. However, you can make your own cranberries with keto friendly sweeteners and they have very few carbs. See my tutorial on How to Dry Cranberries.
There are so many different sweeteners on the market these days and it can be pretty confusing! I tend to stick with erythritol, allulose, BochaSweet, and a little stevia here and there. But they don’t all bake the same way and subbing one for another can affect the texture of your baking. See The Ultimate Guide to Keto Sweeteners for a more in-depth analysis.
Keto White Chocolate Cranberry Cookies
- Preheat the oven to 325ºF and line a large baking sheet with a silicone baking mat or parchment paper. Don't crowd the cookies, so use 2 baking sheets if necessary.
- In a large bowl, whisk together the almond flour, Brown Swerve, baking soda, and salt.
- Stir in the egg, butter, and vanilla extract until the dough comes together. Stir in the cranberries, the walnuts, and half of the white chocolate chips.
- Roll the dough into sixteen balls about 1¾ inches in diameter. Press the balls down to about ¾ inch thick with the palm of your hand. Don't press down too much as these cookies will spread a bit on their own.
- Bake 15 to 18 minutes, until puffed and golden brown around the edges. They will still be very soft. Remove from the oven and press the remaining white chocolate chips into the tops of the cookies. Let cool completely on the pan.