Keto Cranberry Shortbread Cookies (Edit recipe)

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If you’re looking for a delicious, fusion-inspired treat for Lunar New Year, cranberry shortbread cookies are a fantastic option! Though not traditionally associated with the holiday, they offer a unique flavor while still keeping a festive feel. Lunar New Year sweets often symbolize prosperity, good fortune, and family unity, and these cookies serve as a simpler alternative to the classic pineapple shortbread/tarts, which have a similarly rich, buttery texture. To add a symbolic touch of prosperity, shape the cookies into round or oval forms to resemble golden ingot - symbols of wealth and financial success for the new year. While cranberries aren’t a traditional ingredient for Lunar New Year, their bright red color can still be meaningful. It can symbolize happiness, prosperity, and good luck, as red is an auspicious colour in many Asian cultures, representing vitality and joy.

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PREP TIME

10 minutes

COOK TIME

8 minutes to 10 minutes

INGREDIENTS

9

Serves: 10-12

Ingredients

240 grams Almond Flour, superfine, sifted
120 grams Butter, Unsalted, softened (preferably grass-fed)
90 grams Swerve Confectioners (powdered), divided
40 grams Cranberries, dried, unsweetened
1 tsp Baking Soda
1 tsp Cream of Tartar
1 tsp Pure Vanilla Extract
0.5 tsp Organic Almond Extract - Primal Palate
0.25 tsp Sea Salt

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 315°F and line a baking sheet with parchment paper or a silicone mat.
Chop the dried cranberries and place them in a small bowl. Add 10g of Swerve icing sugar and mix well to coat evenly.
In a medium bowl, beat together the softened butter, 80g Swerve icing sugar, vanilla extract, and almond extract until smooth and creamy, using a hand mixer.
In a separate bowl, sift together the almond flour, baking soda, cream of tartar, and sea salt. Gradually add the dry ingredients to the wet mixture, stirring until fully combined. The dough should be soft but firm enough to hold its shape.
Roll the dough out between two sheets of parchment paper to about 1/4-inch thickness. Use a cookie cutter to shape the dough and transfer the cookies to the prepared baking sheet.
Bake for 7-8 minutes, rotating the tray halfway through. Keep an eye on the cookies to prevent overbaking. They are done when the edges are lightly golden.
Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Adjust the amount of Swerve icing sugar replacement to suit your preferred level of sweetness. If the dough is too soft to handle, refrigerate it for about 30 minutes to firm up before cutting. Keep cookies in an airtight container at room temperature for up to a week.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	117
Fat:	11 g
Carbohydrates:	3 g
Protein:	5 g
Cholesterol:	24 g
Sodium:	187 mg
Fiber:	0 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated for total recipe.