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Keto Cranberry Orange Shortbread

A delightful low-carb treat that combines the citrusy brightness of orange with the sweetness of cranberries, perfect for holiday gatherings or as a delicious snack.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American, Keto
Calories: 100

Ingredients
  

Dry Ingredients
  • 1 cup almond flour Gives the shortbread its signature texture and flavor.
  • 1/4 cup coconut flour Adds a subtle sweetness.
  • 1/2 cup erythritol or preferred keto-friendly sweetener Keeps the recipe low-carb.
  • 1/4 teaspoon salt Enhances flavors.
Wet Ingredients
  • 1/2 cup unsalted butter, softened Adds rich flavor and tender texture.
  • 1 large egg Acts as a binder.
  • 1 teaspoon vanilla extract Adds warm notes.
  • Zest of 1 orange Infuses the dough with citrusy brightness.
Add-ins
  • 1/2 cup dried cranberries, chopped Bring tartness; use sugar-free if possible.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Line a baking sheet with parchment paper or a silicone mat.
  3. In a medium mixing bowl, combine almond flour, coconut flour, erythritol, and salt. Whisk until blended.
  4. In a large mixing bowl, cream softened butter with an electric mixer for 2-3 minutes.
  5. Add egg and vanilla extract to the creamed butter, mixing until well combined.
  6. Gradually mix the dry flour mixture into the wet ingredients until cohesive dough forms.
  7. Fold in orange zest and chopped cranberries until evenly distributed.
  8. Portion out dough onto the prepared baking sheet, leaving space between cookies.
  9. Flatten each cookie slightly with a fork.
Baking
  1. Bake in the preheated oven for 12-15 minutes or until edges are lightly golden.
  2. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

Chill the dough for 30 minutes before baking for better texture. Experiment with spices like cinnamon. Serve with tea or create ice cream sandwiches.