Keto White Chocolate Cranberry Cookies

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.

Course Dessert

Cuisine American

Keyword white chocolate cranberry cookies

Prep Time 20

Cook Time 15

Total Time 35

Servings cookies

Calories 169kcal

Author Carolyn

Ingredients

2 cups almond flour 200g
3/4 cup Swerve Brown
1/2 tsp baking soda
1/4 tsp salt
1 large egg
1/2 cup butter melted and cooled
1/2 tsp vanilla extract
1/3 cup sugar free dried cranberries chopped
1/4 cup chopped walnuts (optional)
1/2 cup white chocolate chips divided

Instructions

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.

Notes

Storage Information: Store the cookies in a covered container on the counter for up to 5 days or in the fridge for up to 10 days. They can also be frozen for up to two months.

Nutrition