Keto Cranberry Orange Shortbread
Keto Cranberry Orange Shortbread is a delightful treat that brings together the festive flavors of orange and tart cranberries in a buttery, crumbly cookie that’s perfect for any occasion. This recipe is not only mouthwatering but also aligns with a keto lifestyle, making it an ideal indulgence for those following low-carb diets. With its vibrant taste and inviting aroma, these cookies are sure to elevate your snack time and leave you satisfied. Plus, this step-by-step recipe is easy to follow, ensuring your baking experience is as enjoyable as the treat itself.
Why You’ll Love This Recipe
This Keto Cranberry Orange Shortbread is not only easy to prepare but also perfect for the whole family. With minimal ingredients, you can whip up a batch in no time, making it suitable for both casual gatherings and special celebrations. The combination of almond and coconut flours keeps the cookies gluten-free while adding a delightful texture. The addition of erythritol or your preferred keto-friendly sweetener means that you can savor each bite guilt-free.
These cookies are not just a feast for your palate but also visually appealing – the pops of red cranberries against the golden-hued dough make for a tempting treat. Whether enjoyed with a cup of tea, served at a holiday gathering, or packed as a quick snack for on-the-go, these cookies have a place in every cookie lover’s heart.
Ingredients for Keto Cranberry Orange Shortbread
To create these delicious Keto Cranberry Orange Shortbread cookies, you will need the following ingredients:
- 1 cup almond flour – Offers a nutty flavor and a satisfying texture.
- 1/4 cup coconut flour – Compliments almond flour and adds a hint of coconut essence.
- 1/2 cup erythritol – A sugar substitute that keeps it keto-friendly.
- 1/4 teaspoon salt – Enhances the natural flavors of the ingredients.
- 1/2 cup unsalted butter, softened – Provides the rich, buttery flavor essential to shortbread.
- 1 large egg – Binds the ingredients together.
- 1 teaspoon vanilla extract – Adds warmth and depth to the flavor.
- Zest of 1 orange – Infuses the cookies with a bright citrus aroma.
- 1/2 cup dried cranberries, chopped – Adds sweetness and tartness; opt for sugar-free if possible.
Step-by-Step Directions
Preheat Your Oven: Begin by preheating your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper or a silicone baking mat to prevent sticking.
Prepare the Dry Ingredients: In a medium mixing bowl, combine the almond flour, coconut flour, erythritol, and salt. Whisk these dry ingredients together until they are fully blended, ensuring even distribution of the erythritol and salt.
Mix the Wet Ingredients: In a large mixing bowl, cream the softened butter using an electric mixer on medium speed. Beat until the butter is light and fluffy, which should take about 2-3 minutes.
Add Egg and Vanilla: Incorporate the egg and vanilla extract into the creamed butter. Mix until well combined, ensuring a smooth and cohesive mixture.
Combine Dry and Wet: Gradually add the dry flour mixture into the wet ingredients. Mix until a dough begins to form, being careful not to over-mix.
Fold in Zest and Cranberries: Gently fold in the orange zest and chopped dried cranberries, making sure they are evenly distributed throughout the dough.
Scoop the Dough: Using a cookie scoop or a spoon, portion out the dough onto the prepared baking sheet. Leave enough space between each cookie, as they will spread slightly while baking.
Flatten the Cookies: Press each cookie down gently with a fork to flatten them slightly, giving them that classic shortbread shape.
Bake: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges are lightly golden, indicating they are done.
Cool: Once baked, allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Tips & Tricks
For perfect Keto Cranberry Orange Shortbread, keep these tips in mind:
- Butter Consistency: Ensure that your butter is at room temperature for easy creaming, resulting in a light and fluffy dough.
- Measuring Flour: When measuring almond and coconut flour, spoon it into the measuring cup and level it off for accuracy; this prevents the dough from being too dense.
- Adding Nuts or Seeds: If you like a little crunch, consider adding chopped nuts or seeds to the dough for added texture and flavor.
- Keep Cookies Fresh: Store your cookies in an airtight container to maintain their freshness and prevent them from drying out.
Serving Suggestions & Pairings
These Keto Cranberry Orange Shortbread cookies are versatile and can be enjoyed in various ways. Serve them alongside a steaming cup of herbal tea or coffee for a delightful afternoon treat. For a festive twist, plate them with slices of orange or a sprinkle of cinnamon for added warmth and flavor.
If you’re hosting a holiday gathering, arrange your cookies on a decorative platter with seasonal greenery or edible flowers for an eye-catching presentation. You may also consider pairing them with a dollop of sugar-free whipped cream or yogurt for a light dessert option.
Nutritional Information
Each cookie contains approximately:
- Calories: 90
- Fat: 8g
- Net Carbohydrates: 2g
- Protein: 2g
This makes them a safe indulgence for those following a keto diet. You can enjoy them without guilt, knowing they fit within your daily macronutrient goals.
Storing Tips & Variations for Keto Cranberry Orange Shortbread
To store your Keto Cranberry Orange Shortbread, keep them in an airtight container at room temperature for up to a week. For longer storage, these cookies freeze exceptionally well. Place them in a freezer bag, ensuring to remove excess air, and they can last for up to three months.
For a healthier swap, consider substituting half of the butter with unsweetened applesauce for a lighter version. You can also get creative with the add-ins; experiment with other sugar-free dried fruits like blueberries or raspberries for a twist on flavors.
Conclusion for Keto Cranberry Orange Shortbread
Now that you’ve discovered this delightful Keto Cranberry Orange Shortbread recipe, it’s time to roll up your sleeves and start baking! The combination of sweet and tart flavors, along with the rich buttery goodness, is sure to please everyone. Don’t hesitate to try this easy, step-by-step guide – you’ll be rewarded with a batch of cookies that not only satisfies your cravings but also supports your healthy lifestyle.
FAQs
1. Can I replace coconut flour with more almond flour?
Yes, but be cautious; coconut flour absorbs moisture differently. If you substitute it entirely, you might need to add more liquid.
2. How do I know when the cookies are done baking?
Check for lightly golden edges and a slightly soft center. They will firm up as they cool.
3. Can I use a different sweetener?
Yes! Feel free to use any keto-friendly sweetener that fits your taste, but remember to check conversion rates as they may vary.
4. What can I use if I don’t have dried cranberries?
You can substitute them with sugar-free chocolate chips, chopped nuts, or any other dried fruit that’s low in sugar.
5. How can I make the cookies less sweet?
Reduce the quantity of erythritol based on your preference, tasting the dough as you go to ensure it meets your desired sweetness.
Keto Cranberry Orange Shortbread
- Total Time: 30 minutes
- Yield: 12 servings 1x
- Diet: Keto
Description
Delightful Keto Cranberry Orange Shortbread cookies that combine orange and tart cranberries for a perfect low-carb treat.
Ingredients
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup erythritol
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- Zest of 1 orange
- 1/2 cup dried cranberries, chopped
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together almond flour, coconut flour, erythritol, and salt.
- In a large bowl, cream softened butter until light and fluffy, about 2-3 minutes.
- Add egg and vanilla extract to the creamed butter, mixing until combined.
- Gradually incorporate the dry mixture into the wet ingredients until a dough forms.
- Fold in orange zest and chopped cranberries.
- Using a cookie scoop or spoon, portion dough onto the prepared baking sheet.
- Flatten each cookie slightly with a fork.
- Bake for 12-15 minutes until edges are lightly golden.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Store cookies in an airtight container for up to a week, or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 0g
- Sodium: 0mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
