#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
prep time
15 min
cook time
25 min
ready time
40 min
Keto Cranberry Oatmeal Cookies
“On Wednesdays we wear pink”, but you can eat these delicious pink cranberry oatmeal cookies any day of the week! This Keto cookie recipe is a rendition of the Carb Manager Keto Best Ever Oatmeal Cookies, which are the perfect oatmeal cookie without using any oats. The classic cookie dough with cinnamon, brown sugar and almond flavors are complemented by the sweet taste of candied cranberries. Instead of mixing in just a few dried cranberries, which are high in carbs, you’ll make a sweet cranberry compote in under 10 minutes. The compote is swirled into the cookie dough, making for a beautiful cookies that come out of the oven smelling delicious. Aside from enjoying them as just a dessert, this Keto cookie recipe can be used for a variety of celebrations. Think birthdays, mother’s day, valentine’s day, Christmas, thanksgiving, or gender reveals!
Why Are Frozen Cranberries Healthier Than Dried Cranberries?
Most dried cranberries purchased from a store are usually loaded with added sugar. This is what makes dehydrated fruit taste so good: lots of sugar! Instead of having just one or two dried cranberries in your cookie to stick to your macros, you can have a whole blend of juicy cranberries with little to no added sugar. Cooking frozen cranberries will release the natural sugars that are already in the berry, which naturally candy the fruit as it cooks.
Storage
You can store these cranberry Keto cookies just like you would any other cookie. Wait until the cookies are fully cooled on a baking rack before storing them in a Ziploc bag. As long as the bag is sealed airtight, you can keep the cookies at room temperature for up to three days. Cookies can also be stored in an airtight container in your refrigerator for the same amount of time.
Net Carbs
2.7 g
Fiber
2.5 g
Total Carbs
6.4 g
Protein
4.3 g
Fats
11.3 g
132 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Cranberries, fresh
2 oz
Water
0.5 cup
Powdered Erythritol (Icing Sugar)
1 tsp
Liquid stevia
3 Drop
Lemon juice, fresh
0.25 tsp
Almonds, sliced
1 oz
Coconut, dried, shredded or flaked, unsweetened
0.25 oz
Almond flour
0.5 cup
Baking soda
0.25 tsp
Salt
1 dash
Cinnamon
0.13 tsp
Almond butter
0.75 oz
Honey
0.25 tsp
Vanilla extract
0.13 tsp
Brown Sugar Replacement
1 tsp
Raw egg
0.5 large
Butter, unsalted
0.5 tbsp
Liquid stevia
3 Drop
Recipe Steps
steps 4
40 min
Step 1
Make the cranberry mix-in first by adding frozen cranberries, water, powdered erythritol, liquid stevia, and lemon juice to a small pot. Heat the ingredients until they’re simmering and the cranberries burst. Leave a lid on the pot as the cranberries continue simmering until they break down, release their juices, and reduce to a sticky compote. Once the cranberries are soft, you can help break them down by mashing them with a fork. Leave the cranberry compote aside to cool completely before adding it to the cookie dough.Step 2
Combine sliced almonds and unsweetened coconut flakes in a bowl, and use your hand to crush the ingredients into small pieces. Crush them until the pieces of almonds and coconut resemble the size of oat flakes. Then, add almond flour, baking soda, salt, and cinnamon to the bowl. Stir the ingredients to combine them, and set the bowl aside. In a stand mixer, blend almond butter with honey, vanilla extract, brown sugar substitute, and egg with a paddle attachment. Next, melt the butter and mix it into the almond butter along with liquid stevia.Step 3
Once the ingredients are blended into a loose, creamy mixture, add the dry ingredients to the wet. Blend the cookie dough together until a firm and slightly sticky dough forms. Then, add the cooled cranberry compote to the cookie dough, and blend it in at a low speed until it’s just incorporated. Don’t over mix the cookie dough. Turn on an oven to preheat to 350 degrees and line a sheet tray with parchment paper.Step 4
Scoop the dough into 2-tablespoon portions and transfer them to the parchment paper. Gently press each portion of cookie dough about halfway down. Bake the tray of cookies for just 12 minutes before checking for doneness. The cookies will have golden edges and bottoms, but the tops should have a beautiful shade of pink swirled throughout. Let the cookies cool for 20 minutes before enjoying them.
