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Enjoy a delicious and guilt-free treat with these keto-friendly cranberry walnut cookies. Made with erythritol and almond butter, they are perfect for those following a low-carb, high-fat diet. These cookies combine the tartness of cranberries with the crunch of walnuts, all while keeping your carbohydrate intake in check.
Ingredients
- 1 cup dried cranberries (unsweetened)
- 1 cup walnuts, chopped
- 1 cup almond butter
- 1/2 cup erythritol
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- Pinch of salt
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, mix the almond butter, erythritol, egg, and vanilla extract until smooth.
Add the baking soda and salt, and stir to combine. Fold in the dried cranberries and chopped walnuts.
Use a spoon or cookie scoop to form small balls of dough and place them on the prepared baking sheet. Flatten each ball slightly with the back of a spoon.
Bake for 10-12 minutes, or until the edges are golden brown. Remove from the oven and let cool on a wire rack.
Tips for Perfect Cookies
- Ensure the dried cranberries are unsweetened to keep the cookies keto-friendly.
- Chop the walnuts into smaller pieces for better texture.
- Store leftovers in an airtight container at room temperature for up to a week.
- Feel free to add a pinch of cinnamon or nutmeg for extra flavor.
Health Benefits
These cookies are not only low in carbs but also packed with healthy fats from almond butter and walnuts. Cranberries provide antioxidants, while erythritol offers sweetness without raising blood sugar levels. They make a satisfying snack or dessert for anyone on a keto diet.