Keto Cranberry Pistachio Cookies

These Keto Cranberry Pistachio Cookies are the perfect festive treat with no sugar crash! They’re buttery, crunchy, and bursting with the contrast of toasty pistachios and tangy sugar-free dried cranberries. This recipe is ideal for those following a low-carb lifestyle but still craving a nostalgic holiday cookie, or just a guilt-free treat year-round.

Whether you're looking for keto pistachio cookies, sugar-free cranberry pistachio cookies, or just a new keto pistachio cookie recipe, this one's a must-save.

🍪 Ingredients & Substitutions 

This keto cookie dough uses simple pantry staples. Here's everything you’ll need:

Dry Ingredients:

• 2 cups (200g / 7 oz) almond flour

• ½ cup (100g / 3.5 oz) powdered erythritol or allulose

• ¼ teaspoon salt

Wet Ingredients:

• ½ cup (1 stick / 113g / 4 oz) unsalted butter

• ¼ cup (25g / 0.9 oz) coconut flour

• 1 large egg

• 1 teaspoon vanilla extract

• ½ teaspoon almond extract (optional for enhanced pistachio flavor)

Add-ins:

• ⅓ cup (40g / 1.4 oz) sugar-free dried cranberries

• ⅓ cup (45g / 1.6 oz) unsalted pistachios, chopped

🛒 Ingredient Tips:

• Sugar-free dried cranberries: Brands like ChocZero or Honestly Cranberry make low-carb versions.

• Unsalted pistachios: Check bulk bins or the baking aisle; buy them shelled for convenience.

• Almond flour: Found at Trader Joe’s, Whole Foods, or online.

👩‍🍳 How to Make Keto Pistachio Cookies

1. Combine Ingredients: In a bowl, combine almond flour, coconut flour, salt, and powdered erythritol.

2. Add Wet Ingredients: Add in the butter, egg, vanilla, and almond extract, and combine.

3. Add Cranberries & Pistachios: Gently fold in chopped pistachios and sugar-free dried cranberries.

4. Form the Dough: Shape the dough. Wrap in parchment paper or plastic wrap and refrigerate for 15 minutes, or until firmer.

5. Form & Bake: Preheat oven to 350°F (175°C). Shape the cookies with your hands, and place on a parchment-lined baking sheet. Bake for 10–12 minutes, until edges are lightly golden.

6. Cool & Serve: Let cool completely—they firm up as they cool!

💡 Pro Tip: Freeze extra dough and bake when ready for fresh keto pistachio cookies anytime!

These cranberry pistachio cookies deliver a festive flavor without the sugar. They’re chewy, buttery, and so satisfying you’ll never miss the carbs. Whether baking for the holidays or meal-prepping dessert for the week, this keto pistachio cookie recipe checks all the boxes.

Craving more sugar-free cranberry pistachio cookies? Double the batch—they disappear fast

Keto Cranberry Pistachio Cookies

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Keto Cranberry Pistachio Cookies are perfect festive treat with no sugar crash! They’re buttery, crunchy, and bursting with the contrast of toasty pistachios and tangy sugar-free dried cranberries.

Whether you're looking for keto pistachio cookies, sugar-free cranberry pistachio cookies, or just a new keto pistachio cookie recipe, this one's a must-save.

Print

Ingredients

• Dry Ingredients:
• 2 cups (200g / 7 oz) almond flour
• ½ cup (100g / 3.5 oz) powdered erythritol or allulose
• ¼ teaspoon salt
• Wet Ingredients:
• ½ cup (1 stick / 113g / 4 oz) unsalted butter
• ¼ cup (25g / 0.9 oz) coconut flour
• 1 large egg
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract (optional for enhanced pistachio flavor)
• Add-ins:
• ⅓ cup (40g / 1.4 oz) sugar-free dried cranberries
• ⅓ cup (45g / 1.6 oz) unsalted pistachios, chopped

Instructions

1. Combine Ingredients: In a bowl, combine almond flour, coconut flour, salt, and powdered erythritol.
2. Add Wet Ingredients: Add in the butter, egg, vanilla, and almond extract, and combine.
3. Add Cranberries & Pistachios: Gently fold in chopped pistachios and sugar-free dried cranberries.
4. Form the Dough: Shape the dough. Wrap in parchment paper or plastic wrap and refrigerate for 15 minutes, or until firmer.
5. Form & Bake: Preheat oven to 350°F (175°C). Shape the cookies with your hands, and place on a parchment-lined baking sheet. Bake for 10–12 minutes, until edges are lightly golden.
6. Cool & Serve: Let cool completely—they firm up as they cool!
💡 Pro Tip: Freeze extra dough and bake when ready for fresh keto pistachio cookies anytime!

Nutrition Information:

Yield: 16 Serving Size: 1/16th = 1 cookie
Amount Per Serving: Calories: 102Total Fat: 9.5gNet Carbohydrates: 2gProtein: 2.3g

This is for your information only, please, calculate your own macros with the ingredients you use.