New Year Celebration Cranberry Swirl (Print Version)

Buttery keto treats with tangy cranberry swirls, ideal for festive occasions and low-carb lifestyles.

# List of Ingredients:

→ Cranberry Swirl

01 - 3/4 cup fresh or frozen cranberries
02 - 2 tablespoons powdered erythritol or monk fruit sweetener
03 - 1 teaspoon lemon juice
04 - 2 tablespoons water

→ Cookie Dough

05 - 2 cups almond flour
06 - 1/3 cup coconut flour
07 - 1/2 cup unsalted butter, softened
08 - 1/2 cup powdered erythritol or monk fruit sweetener
09 - 1 large egg
10 - 1 teaspoon vanilla extract
11 - 1/2 teaspoon baking powder
12 - Pinch of salt

# Step-by-step Instructions:

01 - Preheat oven to 350°F and line a baking sheet with parchment paper.
02 - Combine cranberries, sweetener, lemon juice, and water in a small saucepan. Cook over medium heat, stirring, until cranberries burst and mixture thickens, about 5 to 7 minutes. Mash cranberries and allow mixture to cool completely.
03 - In a large bowl, cream the softened butter and sweetener until light and fluffy. Beat in the egg and vanilla extract until well combined.
04 - Add almond flour, coconut flour, baking powder, and salt to the bowl. Mix until the dough is formed evenly.
05 - Divide the dough into two equal portions. Roll each portion between two sheets of parchment paper into a 1/4-inch thick rectangle.
06 - Evenly spread half of the cooled cranberry mixture onto each dough rectangle, leaving a small border around the edges.
07 - Carefully roll each dough rectangle into a log using the parchment paper to assist. Place logs in the freezer for 10 minutes to firm.
08 - Remove logs from freezer and slice into 1/2-inch thick cookies. Arrange slices on the prepared baking sheet.
09 - Bake for 12 to 15 minutes until edges are lightly golden. Allow cookies to cool on the baking sheet before serving.

# Expert Advice:

01 -
  • The cranberry swirl gives you that tart holiday punch without a sugar crash.
  • They look impressive enough for a party but come together in about half an hour.
  • You can make the logs ahead and slice them whenever you need fresh cookies.
02 -
  • Let the cranberry mixture cool completely or it will soften the dough and make rolling impossible.
  • Chilling the logs before slicing keeps the swirls intact and prevents the dough from squishing.
03 -
  • Use parchment paper to roll the dough, it makes shaping the logs so much easier and keeps your counter clean.
  • If your dough feels too soft to roll, chill it in the fridge for 10 minutes before you start.

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