This post may contain Amazon or other affiliate links. As an Amazon Associate, I earn a commission from qualifying purchase

Almond Flour = 360 g (3 cups)

Unsalted Butter (softened) = 250 g (1 cup)

Powdered Sweetener = 80 g (3/4 cup) (I accidentally used Allulose powdered sweetener, which is not suitable for cookies, so that's why the cookies turned out darker and softer. Hence, it would be better to use other keto friendly, powdered sweetener unless you do not mind getting similar effect.)

Salt = 4 g (1 tsp)

Vanilla extract = 5 ml (1 tsp)

Unsweetened dried cranberries = 65 g (1/2 cup) (Chopped into very small pieces otherwise, it will taste chewy)

Chopped toasted pecans = 120 g (1 cup)

NOTE

For coconut flour version, please refer to this video

1.  For best results, weigh the ingredients with a digital scale.

2.  Preheat the oven at 320F or 160C.

3.  In a big bowl, add the butter, powdered sweetener, salt, vanilla extract and whisk with a handheld mixer until light and fluffy.

4.  Add the flour and whisk to combine.

5.  Use a spatula to mix the dough well. Then add the dried cranberries and pecans. Mix until well combined.

6.  Divide the dough accordingly. This recipe makes about 44 cookies in total.

7.  Option 1 - use a non-stick U-shaped mold. Line the mold with parchment paper. Shape the dough into a log then place into the mold. Press down the dough and flatten it evenly including the sides. Fold the paper over and flip the mold over. Remove the mold and fold the sides of the paper. Place the wrapped dough on a tray or any flat container and freeze for 1 hour.

8.  Option 2 - use the core of a kitchen towel roll. Make a cut across the core. Place the dough on a parchment paper and shape into a log. Then roll over with the parchment paper. Place the wrapped dough into the core of the kitchen towel roll and secure with a rubber band. Freeze for 1 hour.

9.  Option 3 - shape the dough with hands. Shape the dough into balls, flatten them and place on a baking tray lined with parchment paper.  Make patterns with a fork (optional). Freeze for 20 to 30 minutes to prevent the butter from leaking and browning too quickly during baking.

10. After freezing for 1 hour, remove the dough and it should be firm enough to cut. Slice into 1/4-inch thickness and place on a baking tray lined with parchment paper. If you are taking some time to cut and bake the dough, then place the cut pieces on the tray in the fridge to chill until ready to bake. This is to prevent the butter from leaking during baking which will cause the cookies to be crumblier.

11. Bake for 8 to 12 minutes until the edges are browned.

12.  After baking, the cookies may appear very soft but don't worry, just let it cool on the tray for about 15 to 20 mins or until its firm enough to transfer to a wire rack. Let them cool completely and the texture will firm up further.

13. Store in airtight containers up to 2 weeks. They can be stored in the fridge and freezer. I actually like to eat them straight from the fridge or freezer as the texture becomes firmer and they taste so good.

[Total Servings = 44]

NUTRITION INFO PER SERVING

Total Carb = 3.0 g

Dietary Fiber = 1.1 g

Net Carb = 1.9 g

Calories = 99

Total Fat = 9.2 g

Protein = 1.5 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

‍