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5 from 2 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



Cookie Batter


  • 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.


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


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