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.
If you prefer to use another sweetener of choice like Monk Fruit or Allulose, no problem! Please use my Sweetener Guider & Conversion chart to help you figure out the right amounts to use.
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.
¼ cup coconut flour is equal to about 1 cup almond flour and like I mentioned you would also need to decrease eggs and other liquids when using almond flour instead of coconut.
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
- ½ cup fresh cranberries
- ¼ cup Swerve granular sweetener
- 1 tablespoon lemon juice
- ⅛ teaspoon salt
- ½ cup coconut flour
- ½ cup Swerve granular sweetener
- 1 teaspoon xanthan gum
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup butter room temp, unsalted
- 1 tablespoon lemon juice
- 2 teaspoon lemon zest
- ½ teaspoon vanilla extract
- ½ teaspoon lemon liquid stevia
- ¾ cup unsalted pistachios chopped
- 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.
Recipe does not say how to use the cranberry mixture
I made these yesterday and hubby and I both loved them! They were not as pretty as yours, lol, as I could not get the chopped pistachios to stick to the sides after flattening. I ended up just sprinkling them on top of the cookies. I missed the pretty pink color but they still tasted great! Any tips to get the nuts to stick to the sides?
Thank you! You could smear a little softened butter around the edges of the cookie then dip into the pistachios.
How many carbs each ?? Without the pistachios?
Good evening-- Just made a recipe, and they were very soft. Baked an additional 4 minutes and they didn't firm up. Did you cool these on wire racks, or on the silicone sheets? And are they supposed to be soft or crispy? Thank you so much!
They are soft once out of the oven then they will crisp up once cooled.
Actually, user error-- I used TWICE the amount of butter in the recipe (two sticks, gaak!). Much better on try today-
Do you have to use xanthan gum?
Helps with the texture.
What is the texture like without it.
Could you use just a gluten free flour for these also? I'd love to make these but am allergic to coconut!
Yes you could sub that.
Could you use regular liquid stevia with some lemon extract to mimic the flavor of lemon stevia?
I made these last night, with a few substitutions. Orange for lemon and pecans for pistachios. (Working with ingredients I had at home). Boy did they hit the spot! Great flavor.