Crisp buttery almond flour cookies with cranberries, walnuts, and a hint of cinnamon. They are sure to become a favorite low carb cookie. And, they're gluten free too!
Everyone seems to be participating in a cookie exchange right now. I need to find some friends to do a low carb cookie exchange.
Maybe next year, I can convert some of my friends and coworkers to go low carb. It would be great to get an assortment of cookies low in carbs for the holidays.
I guess we can only dream. But, I am going to work on convincing more family and friends to move to a low sugar diet.
More of my family has gone low carb. And, it has had some noticeable positive effects. My sister recently lost 15 pounds on low carb.
However, I don't see low carb as a diet. It's a way of life for me and many others. Once you learn how easy it is to eat this way, you'll never go back.
I was looking for a crispy cookie for the holidays so I created these yummy almond flour cookies with cranberries and walnuts. They are absolutely fantastic.
They are made with almond flour and butter for a crisp buttery flavor. The unsweetened dried cranberries give them a chewy texture too.
And, I used LC Foods white sweetener made with erythritol to give them the best overall taste. It combines erythritol with inulin, stevia, and monk fruit so you don't get any cooling effect.
My family came over this weekend to celebrate my daughter's fourth birthday. Several sampled these low carb almond flour cookies and said they tasted like a regular cookie made with sugar.
I only have a few cookies left so I'm thinking of making another batch to share on Christmas. I'll be working most of the week so I'll likely be baking last minute treats on Christmas Eve.
I've often thought of opening a low carb specialty store. However, I don't know how well it would do in my area as I live in a pretty rural area.
And, I'm pretty busy already. I don't think if I'd have time to open up a real shop without quitting my regular day job first.
I'm a bit sad to see 2016 end. It's been a really good year for me. However, 2017 could be even better.
The inspiration for these almond flour cookies came from a cranberry cinnamon cookie recipe I found at All Recipes. I added walnuts to the recipe as I think they go great with cranberries.
These cookies have more cranberries than the cranberry almond biscotti I made a few months ago. And, I love the addition of walnuts.
I've had a thing for cranberries and walnuts lately. I've been adding them to salads and pan fried brussels sprouts. They are a perfect low carb combination!
Low Carb Almond Flour Cookies with Cranberries and Walnuts
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Cranberry Walnut Cookies
- 156 grams almond flour about 1½ cups
- ½ teaspoon ground cinnamon
- ½ cup butter room temperature
- ¾ cup LC Foods white sweetener - erythritol or Swerve
- 1 large egg room temperature
- ⅓ cup sugar free dried cranberries
- ¼ cup walnuts chopped
- Combine almond flour and cinnamon in small bowl
- Cream butter and sweetener in large mixing bowl with electric mixer.
- Blend egg into butter mixture then slowly stir in almond flour mixture.
- Stir in the cranberries and walnuts.
- Scoop dough onto parchment paper or silicone lined cookie sheets.
- Bake at 350°F for 12-15 minutes or until edges are brown.
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Array ( [serving_size] => 1 [calories] => 55 [carbohydrates] => 4 [protein] => 2 [fat] => 4 [saturated_fat] => 1 [cholesterol] => 8 [sodium] => 24 [potassium] => 2 [fiber] => 1 [vitamin_a] => 50 [vitamin_c] => 0.8 [calcium] => 20 [iron] => 0.2 [serving_unit] => cookie )
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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I only have stevia in my pantry. Can I replace the swerve with stevia?
It should be okay, but if it's the concentrated kind, you may need to add in another bulk ingredient.
When you list butter in your recipes, is that regular butter or salt free butter and is that the same for any recipe that lists butter as an ingredient? Thank you
It's salted unless noted as unsalted.
Hi, ive made these in past and delicious. The cranberries were low sugar. Since then I bought dried cranberries on Amazon. The are so dry and tart. How do you make them acceptable for this recipe?
I love the tartness of the cranberries. But, you can make you own and sweetness them with a low carb sweetener.
Thanks for taking the time and effort putting up this web site. I made your cookie recipe it is really good, my husband asked me if was my old recipe I use to make. I love the buttery flavor so I changed up the cranberries to dark chocolate mini chocolate chip and walnuts. I noticed in the nutrition facts you do not have serving size per cookie. Unless you are meaning 55 K cal per cookie ?
There is a small note stating the data is per cookie.
hi Lisa. I hav not made these cookies yet but I love all these flavors together so I’d like to know if I can make pan cookies by doubling this receipt? I love making bar cookies instead of the time it takes to make a cookie. Waste if time to me. Sorry. I like the square verses the round also.
That sounds like a great idea! You'll just need to adjust the baking time as needed.
Hi Lisa. First I'd like to say I love, love, love you site. You have some of the best low carb recipes I have ever found. I am moving to a low carb lifestyle to lose weight and will remain low carb. I have a ton of recipes that I am converting to low carb. I am using Almond, Coconut and Garbanzo bean flours in my baking recipes and have learned to substitute these flours for wheat. I also want to thank you for always including the Nutritional Facts. I will become a regular on your site.
Thanks Aaron! It's been a lot of work, but I've been adding nutritional info slowly to all the older recipes as well.
I'm new to low carb and I was really missing my biscuit with my morning cuppa, these are fab.
The only thing was, I could only get about 15 cookies from the mixture, they turned out about 1 1/4 inch diameter, do you make yours smaller or thinner to get the amount you say the recipe should yield.
I always make my cookies with a small cookie scoop, but they were about that size after flattening.
This is a great recipe. I made some slight alterations. I used PYURE organic stevia blend with the same measurement. I added 1/2 tsp fresh lemon juice and a pinch of salt. The cookies were buttery and delicious. My husband is on a low carb diet. He has lost 30 pounds with 20 to go for his goal. These cookies will be almost like he isn't on a diet at all.
Thanks for the letting us know how they worked out and what you used!
I must first say I'm new to the world of low carb eating (as a lifestyle)! I've attempted low carb before but for weight loss reasons, which may be why I didn't put my all into it. Now that I want this to be my way of life along with the fact that I LOVE sweets, I figured I'd better find some recipes that will sooth my sweet tooth. Well.....I'VE FOUND IT! This recipe is AWESOME! I made it as directed and my cookies turned out yummy! My youngest son likes them! This will be a staple in my home!
That's awesome that your son liked them too! Good to get them eating healthier alternatives young. 🙂