Winter Warmth Cranberry Swirl (Print Version)
Soft buttery cookies featuring cranberry swirls and warm spices, ideal for cozy winter moments with low carbs.
# List of Ingredients:
→ Cranberry Swirl
01 - 3/4 cup fresh or frozen cranberries
02 - 2 tablespoons powdered erythritol
03 - 1/2 teaspoon orange zest
04 - 1 tablespoon water
→ Cookie Dough
05 - 2 cups almond flour
06 - 1/4 cup coconut flour
07 - 1/2 cup unsalted butter, softened
08 - 2/3 cup powdered erythritol
09 - 1 large egg
10 - 1 teaspoon vanilla extract
11 - 1/2 teaspoon ground cinnamon
12 - 1/4 teaspoon ground ginger
13 - 1/4 teaspoon salt
14 - 1/2 teaspoon baking powder
# Step-by-step Instructions:
01 - Preheat oven to 350°F and line a baking sheet with parchment paper.
02 - Combine cranberries, erythritol, orange zest, and water in a small saucepan. Cook over medium heat until cranberries burst and mixture thickens, about 5 to 7 minutes. Mash gently with a fork and let cool.
03 - In a large bowl, beat softened butter and powdered erythritol until light and fluffy. Add the egg and vanilla extract, mixing well.
04 - Stir in almond flour, coconut flour, cinnamon, ginger, salt, and baking powder. Mix until a soft dough forms.
05 - Scoop 1.5-tablespoon portions of dough onto the prepared baking sheet. Press an indentation into the center of each using your thumb.
06 - Fill each indentation with 1/2 teaspoon of the cooled cranberry mixture. Use a toothpick to swirl the filling gently into the dough.
07 - Bake for 13 to 15 minutes until edges turn golden. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
08 - Enjoy warm or store cookies in an airtight container for up to five days.
# Expert Advice:
01 -
- These cookies are shockingly soft and buttery without any of the heaviness or guilt that usually comes with treats.
- The cranberry swirl stays tart and real, cutting through the sweetness in a way that makes you reach for another.
- Eighteen cookies means you can have one with afternoon tea and still feel like you're treating yourself, not cheating.
02 -
- Powdered erythritol makes all the difference—granulated will give you a gritty texture that you'll feel in every bite, so blend it fine or use the powdered version from the start.
- The cranberry mixture must be cool before it touches the dough, or you'll end up with greasy, flat cookies instead of the tender, structured ones you're aiming for.
- Don't skip the baking powder even though you're using almond flour; keto baking needs that extra lift to achieve the right texture.
03 -
- Room temperature ingredients are non-negotiable here—everything needs to be at the same temperature so the dough emulsifies properly and stays smooth instead of turning grainy or separated.
- The cooling step on the baking sheet matters more than it sounds; it gives the structure time to set so the cookies hold their shape and texture instead of collapsing when you move them.