Keto Cranberry Orange Shortbread Recipe

Keto Cranberry Orange Shortbread with ends dipped in chocolate piled up on a white plate over a red plaid napkin.

These crispy Keto Shortbread Sticks are festive, fun, and delicious. Studded with cranberries and a hint of orange zest, they make a perfect addition to your holiday cookie tray!

Course Dessert

Cuisine American

Keyword shortbread sticks

Prep Time 30

Cook Time 50

Total Time 1 20

Servings cookies

Calories 166kcal

Ingredients

6 tablespoon butter softened
1/2 cup granular erythritol sweetener see Tips for Success
1 tbsp orange zest
½ tsp orange extract
½ teaspoon vanilla extract
2 ¼ cups almond flour
½ teaspoon xanthan gum optional
½ teaspoon salt
⅓ cup sugar-free dried cranberries chopped
2 ounces sugar free chocolate chips
1/4 ounce cocoa butter

US Customary - Metric

Instructions

Preheat the oven to 300ºF and line a cookie sheet with a silicone baking mat or parchment paper.
In a large bowl, beat the butter and sweetener together until well combined and smooth, about 1 minute. Add the orange zest and extracts and beat until well combined.
Add the almond flour, xanthan gum, and salt and beat until the dough comes together. Stir in the chopped dried cranberries.
Transfer the dough to the prepared baking sheet and press into a square. Cover with another piece of parchment and roll out to an even 9x9 inch square (you will need to keep removing the top parchment and reshaping it as you go).
Use a sharp knife to cut the square into quarters, then cut each quarter into 6 sticks.
Bake for about 25 minutes, until the edges are becoming golden. Then remove and turn off the oven. Recut the shortbread along the cut lines and gently separate them.
Return the cookies to the warm oven and use a wooden spoon to prop the door open slightly. Let the shortbread sit inside for another 10 to 20 minutes, until just firm to the touch. Remove and let cool completely on the pan.
In a heatproof bowl set over a pan of barely simmering water, stir the chocolate and cocoa butter together until melted and smooth. Remove the bowl from over the pan.
Dip one end of each shortbread stick into the chocolate and set on a waxed paper lined tray. Refrigerate 15 minutes to set.

Notes

Storage Information: Store on the counter in a covered container for up to 7 days or in the fridge for up to 10 days. They also freeze extremely well. You can make them weeks or even months in advance! Simply store them in an airtight container and freezer for up to 3 months.

Nutrition