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4 from 11 votes

Sugar Free Low Carb Cranberry Pistachio Cookies

Course Dessert
Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Servings 24 cookies
Calories 68kcal
Author Brenda Bennett | Sugar-Free Mom

Ingredients

Cranberries

Cookie Batter

Instructions

  • Preheat oven to 350 degrees.
  • Place the first 4 ingredients into a food processor and process until combined and you have finely chopped cranberries.  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 paper lined baking sheet.
  • Flatten each then roll outer edges of cookie in remaining chopped pistachios.
  • Bake for 12-14 minutes until golden brown.
  • Storage: Place in an airtight container and freeze for up to 3 months or refrigerate for 7 days. You can also leave on the counter in a cool, dry place for 2-3 days. 

Notes

Net Carbs: 2g for 1 cookie
This recipe was first published in December 2015.
 

Nutrition

Serving: 1cookie | Calories: 68kcal | Carbohydrates: 3g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 103mg | Potassium: 52mg | Fiber: 1g | Sugar: 1g | Vitamin A: 130IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg