I’m so excited to share my recipe for keto cranberry shortbread cookies. These coconut flour cookies make the perfect treat for anyone following a low-carb diet during the holidays who wants a gluten-free, tree-nut-free option.
The recipe uses coconut flour and a sugar substitute to keep the carbs low while still delivering that classic shortbread taste and texture. You’re welcome!
These delightful coconut flour cranberry cookies can be rolled out for when you want to use cookie cutters or as a slice-and-bake recipe.
You can also make these ahead and keep a roll in the freezer for a more extended prep-ahead option. Then, it’s just a matter of allowing the shortbread dough to thaw slightly while the oven preheats before slicing and baking.
The richness of the butter in shortbread cookies is unmatched. It’s the perfect anytime cookie that is especially welcomed for Thanksgiving & Christmas holiday baking!
The secret to these low-carb cranberry shortbread cookies’ success is using cold butter and working it into the dry ingredients by hand. This method creates a crumbly, melt-in-your-mouth texture that’s hard to resist.
The addition of reconstituted sugar-free cranberries adds a burst of tangy flavor and a festive touch.
I have an almond flour shortbread cookie recipe that is well-loved on the site and a coconut flour version.
In fact, these cranberry cookies were inspired by our coconut flour shortbread cookie recipe.
And in case you don’t know, I have a complete list of Keto Cookies that any cookie lover doing keto would enjoy exploring. So be sure to check out the collection!
Keto Cranberry Shortbread Cookies
Not only is this a delicious cranberry coconut flour shortbread recipe, but it is also very low in carbs. In fact, they are virtually carb-free, with only 1. 7 g net carbs per cookie!
You read it correctly. These cookies make a great choice for anyone doing the keto diet who wants to ensure they are not kicked out of ketosis while doing the keto diet.
My friends in the UK may call these cranberry cookies keto biscuits; in the US, we know them as shortbread, but no matter what you call them, I am hoping you call them delicious!
I created this keto cranberry shortbread cookie recipe to help silence sugar cravings for cranberry lovers since traditional shortbread cookies are off-limits for keto dieters due to their high sugar and flour content.
My goal was to capture the buttery, crumbly texture of classic shortbread while keeping the carbs low and gluten-free. I chose coconut flour as the base because it’s low in carbs and adds a subtle sweetness.
The addition of cranberries was inspired by my love for fruit-studded cookies. To make them keto-friendly, I use sugar-free dried cranberries rehydrated in a sugar substitute solution.
This recipe combines elements from traditional Scottish shortbread with modern low-carb baking techniques. The method of rubbing cold butter into the dry ingredients is a classic shortbread technique that creates the signature crumbly texture.
The result is a keto-friendly cookie that doesn’t compromise on taste or texture.
These cookies make a great holiday treat or everyday snack for those following a ketogenic diet. They’re also suitable for anyone looking to reduce their sugar intake without giving up cookies entirely.
Ingredients Needed For Keto Coconut Flour Cranberry Shortbread Cookies
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Note that the full printable recipe card is at the bottom of the post. The following are just the ingredients and materials you’ll need:
- Dried sugar-free cranberries
- Coconut flour
- Unsalted butter (butter should be cold)
- Granulated sugar substitute
- Vanilla extract
- Baking powder
- Sea salt
Materials Needed To Make Keto Cranberry Shortbread Cookies
In order to make these keto-friendly coconut flour shortbread cookies, you will need a few items. Thankfully, these materials are also pretty standard kitchen tools.
How To Make Keto Cranberry Shortbread Cookies
You’ll begin these cookies by first rehydrating the sugar-free cranberries.
To do so, I mix 1/4 cup hot water with 2 tablespoons granulated sugar substitute in a small bowl. Then I add the dried sugar-free cranberries.
I let them soak for 10-15 minutes. This plumps them up and adds sweetness. After soaking, I drain the cranberries and set them aside.
For an authentic-tasting shortbread made with coconut flour, you shouldn’t cut corners. This means you’ll be using this old-school recipe with your fingers instead of a food processor.
I am a big fan of quick and easy recipes, but sometimes you just need to make up your mind to create a recipe the way our ancestors did, back when using your hands was the only way to make shortbread cookies.
Can you use a food processor to make these keto-friendly cranberry shortbread cookies and speed things up? Sure, but the texture will be just a tad off, in my opinion.
For a nice crumbly texture, you’ll need to use your fingers to form the dough.
This will give you the most authentic shortbread recipe. Shortbread cookie dough should not be overly handled. It ensures the texture is perfectly crisp.
Trust me, you’ll be rewarded with a buttery, crisp, shortbread cookie that will have your tastebuds singing.
You’ll be using only cold butter for this recipe.
Cold butter is crucial for making great shortbread cookies. It creates a flaky, tender texture that melts in your mouth.
I always make sure the butter is straight from the fridge. Slicing it into thin pieces helps it mix better with the dry ingredients.
Working the cold butter into the flour mixture by hand is key. This method prevents the butter from melting too quickly, which would make the dough greasy.
Once the butter is fully incorporated, I add the rehydrated cranberries to the mixture. I gently fold them in to distribute them evenly throughout the dough.
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The cold butter also helps the cookies hold their shape while baking. This results in perfectly crisp edges and a satisfying bite.
Slice And Bake Instructions
You’ll need to form a roll if you want to slice and bake your cookies. To do so, simply transfer the dough onto a piece of plastic wrap and roll it into a 2 1/2-inch-diameter log.
Twist the ends to ensure the dough roll is tightly enclosed, and place it in the refrigerator to chill for at least 30 minutes or up to 3 days.
Once the dough has had time to cool and harden, you can slice and bake your cookies in the preheated 300-degree oven.
You’ll want to do so on parchment-lined cookie sheets and bake for 15–18 minutes until lightly golden brown.
Freeze Ahead Slice And Bake Option
For quick cookie baking, when the need arises, I am going to give you freezer instructions.
If you opt to freeze the dough, simply place the shortbread cookie dough roll(s) into a large, freezer-sealable bag and freeze for up to one month.
To bake frozen, you will need the dough to thaw for a couple of minutes. I recommend doing so while the oven is preheating.
Then, it’s just a matter of adding the slices to a parchment-lined cookie sheet and baking. You may need to add a minute or two to the baking if using this method.
Best Sugar Substitute Options
When it comes to choosing which sugar substitute to use for these sugar-free shortbread cranberry cookies, I have several options for you to pick from.
My number one choice is Lakanto Monk Fruit because the texture and flavor are what I have found to be the closest to real sugar and because the flavor fools your taste buds like nothing else I’ve found in the market.
Having said that, I’m also partial to the brand Swerve, which is an erythritol blend. Similar to Lakanto, it uses sugar alcohols and has a 0% impact on blood sugar.
Personally, I don’t like using stevia because I am sensitive to the aftertaste. But if that’s not the case for you, you could certainly use the stevia and erythritol-based brand Pyure for this cookie recipe.
However, if you go this route, you will want to use half the amount called for in this recipe since it’s much sweeter.
Otherwise, staying committed becomes a major chore, and quitting becomes inevitable. And that is not an option for many of us.
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It’s my prayer these keto cookbooks will help make keto a delicious breeze for you.
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Knowing firsthand the benefits of this decision, we have created a closed Christian group that is using the keto diet to transform their lives.
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Keto Cranberry Shortbread Cookies (Gluten-Free)
These keto cranberry shortbread cookies are melt-in-your-mouth coconut flour shortbread cookies studded with sugar-free dried cranberries.
Ingredients
- 1 cup unsalted butter (butter should be cold)
- 1/2 cup of granulated sugar substitute
- 1 1/2 teaspoon of vanilla extract
- 1 cup of coconut flour
- 1 teaspoon of baking powder
- 1/4 teaspoon sea salt
Reconstituted Dried Sugar-Free Cranberries
- 2 tablespoons of granulated sugar substitute
- 1/4 cup of hot water
- Sugar-free cranberries
Instructions
- Rehydrate dried sugar-free cranberries: In a small bowl, combine 1/4 cup of hot water with two tablespoons of granulated sugar substitute. Add the dried unsweetened cranberries to the sweetened water and allow them to plump for about 10-15 minutes. Drain the cranberries and set aside.
- Line two cookie sheets with parchment paper.
- In a medium-sized bowl combine the coconut flour, sugar substitute, salt, and baking powder in a medium-sized bowl.
- Take the butter out of the refrigerator and then slice the butter into about 30 slices.
- Distribute the butter and vanilla extract into the flour mixture with your fingers. It's critical to really incorporate all the butter into the dry ingredients, so there are no visible pieces.
- Using your fingers, rub the pieces of butter into the flour mixture and work it into the mixture for about 5 minutes until the dough forms together. (note: this recipe should be done by hand for best results).
- Add the reconstituted dried cranberries to this mixture.
- If using the slice and baking method, transfer the dough to a piece of plastic wrap and roll it into a 2 1/2-inch wide log. Twist the sides of each end of the plastic wrap to make sure the dough is properly wrapped.
- Place the dough in the refrigerator to chill for at least 30 minutes. If not baking on the same day, you can leave it refrigerated for three days or follow the freezing instructions if you need to store it longer.
- Once ready to bake, using a sharp knife slice the dough and place it on prepared cookie sheets and bake for 15-18 minutes or until lightly golden brown.
- Preheat the oven to 300 degrees.
- Bake in a 300-degree oven until the edges are lightly golden brown for 15-18 minutes.
- Allow the baked cranberry shortbread cookies to cool on the cookie sheet for 15 minutes before transferring them to a cooling rack. The cookies are very fragile until they cool completely.
- Store your leftovers in the refrigerator for up to 5 days or freeze for up to 3 weeks.
Notes
Freezing Instructions
Transfer the dough to a piece of plastic wrap and roll into a 2 1/2 inch log. Twist the sides of each end of plastic wrap to make sure the dough is properly wrapped.
Then simply place the shortbread dookie dough roll (s) into a large, freezer sealable bag and freeze for up to one month.
To bake from frozen, you will need the dough to thaw for a couple of minutes before proceeding. I recommend doing so while the oven is preheating.
Then it's just a matter of using a sharp knife to slice 1/3 inch slices adding the slices and adding the cookie dough to a parchment-lined cookie sheet and baking.
You may need to add a minute or two to the baking if using this method.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 70Total Fat: 7.8gSaturated Fat: 4.9gCholesterol: 20mgSodium: 56mgCarbohydrates: 1.9gNet Carbohydrates: 1.7gFiber: 0.2gSugar: 0.1gProtein: 0.2g