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Keto Cranberry Orange Shortbread

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Delight in these buttery, crumbly Keto Cranberry Orange Shortbread cookies that perfectly blend tart cranberries and zesty orange for a low-carb treat.

Ingredients

Scale
  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1/2 cup powdered erythritol
  • 1/2 cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange zest
  • 1/4 teaspoon salt
  • 1/3 cup dried unsweetened cranberries, chopped

Instructions

  1. Preheat oven to 325°F (163°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, cream together softened butter and powdered erythritol until light and fluffy.
  3. Mix in vanilla extract and orange zest until combined.
  4. In a separate bowl, whisk almond flour, coconut flour, and salt.
  5. Gradually add dry ingredients to the butter mixture, stirring until a dough forms.
  6. Fold in chopped dried cranberries evenly throughout the dough.
  7. Press the dough evenly into the prepared baking sheet to about 1/2 inch thickness.
  8. Bake for 20–25 minutes or until edges are lightly golden.
  9. Remove from oven and let cool for 10 minutes before cutting into squares or fingers.
  10. Allow shortbread to cool completely on a wire rack before serving.

Notes

For an extra burst of citrus, drizzle a light sugar-free orange glaze over the shortbread once cooled.

Find it online: https://milabites.com/keto-cranberry-orange-shortbread/