These delicious and festive Sugar Free Cranberry Pistachio Cookies are keto, gluten free and low carb!
KETO CRANBERRY PISTACHIO COOKIES
Cranberry and Pistachios are a wonderful combination for a perfect, keto shortbread like cookie for the holidays.
Pink might not be the typical Christmas color for a cookie but does knowing it contain cranberries make it more Christmas-y for you?
I wasn't planning on making them pink, but just felt like a little bright color was festive enough for the holiday. I've made these cookies 3 times now just to get them perfect in texture.
My original plan was a nut free cookies and the reason I was using coconut flour.
Have I told you about my youngest with the tree nut and peanut allergy? He hates coconut.
BUT that doesn't stop me for making things with coconut flour and disguising it enough for him to eat it.
Obviously these now have pistachios in them, otherwise they would be a pretty allergy friendly cookie; no eggs, no nut flour etc, BUT I added pistachios.
Why you might ask?
He hated the flavor of the cranberries.
I made them 3 times adjusting things each time and each time he tried them, nope, not interested. One bite was all he took.
So I said, forget it. I love nuts and some Christmas cookies just needs some nuts. End of story.
These are those cookies and they are so much prettier with the nuts.
SWAPPING LOW CARB SWEETENERS
If you don't have Swerve sweetener you can use another sugar free granulated sweetener, but you should remove the lemon stevia. Swerve is not as sweet as most sugar free substitutes.
If you don't have lemon stevia, vanilla liquid stevia would be my next choice.
CAN COCONUT FLOUR BE SWAPPED WITH ALMOND?
Unfortunately coconut flour and almond flour are not interchangeable in recipes. Coconut requires more liquids and ore eggs and less flour.
HOW TO MAKE KETO CRANBERRY PISTACHIO COOKIES
You need some fresh cranberries, your favorite low carb sweetener, I used Swerve, lemon juice, xanthan gum, baking powder, salt, coconut flour, butter and pistachios or pumpkin seeds could also be used instead.
Preheat oven to 350 degrees F.
Place the first 4 ingredients into a food processor and process until combined and cranberries are finely chopped. Set aside.
In a stand mixer add the coconut, Swerve, xanthan, baking powder and salt. Mix on slow to incorporate.
Add the remaining ingredients except the pistachios.
Since there are no eggs in this batter, please taste the batter and decide if you need more sweetener.
On low speed stir in ¼ cup pistachios.
Roll batter into 24 balls.
Place each on a silpat lined or parchment lined baking sheet. Flatten each then roll outer edges of cookie in remaining chopped pistachios.
Bake 12-14 minutes. Allow to cool completely before removing.
CAN THESE BE MADE NUT FREE?
Yes these keto cranberry pistachio cookies can be made nut free.
If you do have a child with a nut allergy, then skip the pistachios, or replace with chopped pumpkin seeds instead. That would still give them some green color for the festive aspect, right?
Right. Oh and by the way, my other two kiddies and picky hubby LOVED these cookies. Can't win them all right?
SUGAR FREE KETO CRANBERRY PISTACHIO COOKIES
Sugar Free Low Carb Cranberry Pistachio Cookies
- Preheat oven to 350 degrees.
- Place the first 4 ingredients into a food processor and process until combined and cranberries are finely chopped. Set aside.
- In a stand mixer add the coconut, Swerve, xanthan, baking powder and salt. Mix on slow to incorporate.
- Add the remaining ingredients except the pistachios.
- Taste batter to adjust sweetener if needed.
- On low speed stir in ¼ cup pistachios.
- Roll batter into 24 balls.
- Place each on a silpat lined or parchment lined baking sheet.
- Flatten each then roll outer edges of cookie in remaining chopped pistachios.
- Bake for 12-14 minutes.