January Bliss Cranberry Swirl (Print Version)

Soft, buttery keto cookies with a tangy cranberry swirl offer a cozy winter indulgence.

# List of Ingredients:

→ Cookie Dough

01 - 1 1/2 cups almond flour
02 - 1/3 cup coconut flour
03 - 1/2 cup unsalted butter, softened
04 - 1/2 cup erythritol or preferred keto sweetener
05 - 1 large egg
06 - 1 teaspoon vanilla extract
07 - 1/4 teaspoon salt
08 - 1/2 teaspoon baking powder

→ Cranberry Swirl

09 - 3/4 cup fresh or frozen cranberries
10 - 2 tablespoons water
11 - 2 tablespoons erythritol
12 - 1/2 teaspoon lemon zest

# Step-by-step Instructions:

01 - Preheat the oven to 350°F. Line a baking sheet with parchment paper.
02 - In a small saucepan, combine cranberries, water, erythritol, and lemon zest. Cook over medium heat, stirring frequently, until berries burst and the mixture thickens, approximately 5 to 7 minutes. Mash lightly and allow to cool.
03 - In a mixing bowl, beat softened butter and erythritol until light and fluffy. Add the egg and vanilla extract, mixing until fully incorporated.
04 - In a separate bowl, whisk together almond flour, coconut flour, baking powder, and salt.
05 - Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
06 - Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing each about 2 inches apart.
07 - Create a small indentation in each cookie with your thumb. Spoon approximately 1/2 teaspoon of cranberry mixture into each indentation. Gently swirl using a toothpick or knife to create a marbled effect.
08 - Bake for 12 to 15 minutes or until edges turn lightly golden.
09 - Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • The cranberry swirl cuts through the richness with just enough tart brightness to keep you reaching for another.
  • They bake up soft and golden without any of that gritty aftertaste some low-carb cookies leave behind.
  • Each cookie feels like a small luxury, something you'd serve to guests without mentioning the carb count.
02 -
  • Let the cranberry swirl cool completely before spooning it into the cookies, or it will sink and disappear into the dough during baking.
  • Don't skip the parchment paper—these cookies have enough butter that they'll stick to a bare pan and tear when you try to lift them.
  • If your dough feels too crumbly, add a teaspoon of water at a time until it holds together without being wet.
03 -
  • Use a small cookie scoop to keep the portions uniform so they bake evenly and look professionally shaped.
  • If your cranberry swirl is too runny, simmer it for an extra minute or two until it thickens to a jam-like consistency.
  • Press the indentation firmly but gently—if it's too shallow, the swirl will spill over the edges during baking.

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