New Year Celebration Cranberry Swirl

Last New Year's Eve, I found myself craving something festive that wouldn't derail my keto routine. I spotted a bag of cranberries in the fridge and decided to roll them into buttery cookies. The ruby swirls looked like tiny fireworks, and they tasted even better than they looked.

I remember rolling out the dough on my counter while my sister mixed the cranberry filling. The kitchen smelled like butter and citrus, and we kept sneaking tastes of the warm cranberry mixture. When we sliced the logs, the pink spirals made us both smile.

Ingredients

• Fresh or frozen cranberries: Frozen work just as well and save you the trouble of washing, plus they break down beautifully when cooked.
• Powdered erythritol or monk fruit sweetener: Powdered blends much smoother than granulated and keeps the texture light.
• Lemon juice: Brightens the cranberry flavor and cuts through the richness of the butter.
• Almond flour: The base of the dough, giving you that tender crumb without any wheat.
• Coconut flour: Just a touch helps bind everything and soak up moisture.
• Unsalted butter: Softened to room temperature so it creams easily and makes the dough rich.
• Egg: Holds the dough together and adds structure.
• Vanilla extract: A little warmth that makes the whole cookie feel cozy.
• Baking powder: Gives a slight lift so the cookies aren't too dense.

Instructions

Preheat and prep:

Set your oven to 350°F and line a baking sheet with parchment. This keeps the bottoms from sticking and makes cleanup easy.

Cook the cranberry swirl:

Simmer cranberries, sweetener, lemon juice, and water in a small saucepan over medium heat, stirring until the berries pop and the mixture thickens, about 5 to 7 minutes. Mash them gently, then let the mixture cool completely so it doesn't melt your dough later.

Cream the butter and sweetener:

Beat softened butter with powdered sweetener until it's light and fluffy. Add the egg and vanilla, mixing until smooth.

Form the dough:

Stir in almond flour, coconut flour, baking powder, and a pinch of salt until a soft dough comes together. It should feel slightly sticky but workable.

Roll and spread:

Divide the dough in half and roll each piece into a quarter-inch thick rectangle between two sheets of parchment. Spread half the cooled cranberry mixture on each rectangle, leaving a small border around the edges.

Roll into logs:

Use the parchment to help you roll each rectangle into a tight log, like a little jelly roll. Pop them in the freezer for 10 minutes to firm up.

Slice and bake:

Cut each log into half-inch thick rounds and arrange them on your prepared baking sheet. Bake for 12 to 15 minutes until the edges turn golden, then let them cool on the tray.

Pin It

The first batch I made disappeared before midnight even hit. My friend kept asking if they were really keto, and I just handed her another cookie. It felt good to celebrate without compromise.

Flavor Variations

Swap cranberries for raspberries if you want a softer tartness, or stir in a bit of orange zest with the cranberries for a citrusy twist. I've also added a pinch of cinnamon to the dough when I'm feeling festive.

Storage and Freezing

Store baked cookies in an airtight container at room temperature for up to five days. You can also freeze the unbaked logs, then slice and bake them straight from the freezer whenever you want a fresh batch.

Serving Suggestions

These cookies shine alongside a pot of herbal tea or a glass of sparkling wine. I like to arrange them on a platter with a few fresh cranberries scattered around for color.

• Dust with a little extra powdered sweetener right before serving for a snowy look.
• Pair with a cheese board if you're hosting a New Year's spread.
• Serve warm from the oven with a dollop of whipped cream for an indulgent finish.

Pin It

These cookies turned my New Year's gathering into something special without breaking my low-carb streak. I hope they bring the same joy to your table.

Recipe Questions & Answers

→ Can I substitute raspberries for cranberries?

Yes, raspberries can replace cranberries in the swirl to create a different yet equally delicious tart flavor.

→ How do I keep the cookies from spreading too much?

Chilling the rolled dough logs in the freezer before slicing helps maintain the cookie shape and prevents excessive spreading during baking.

→ What sweeteners work best in the cranberry swirl?

Powdered erythritol or monk fruit sweetener are ideal as they add sweetness without upping carbs or altering texture.

→ Can I make these cookies dairy-free?

Yes, substituting unsalted butter with a vegan butter alternative works well to keep them dairy-free.

→ What is the best way to store these cookies?

Store cookies in an airtight container for up to five days or freeze them for longer freshness.