Go Back
+ servings
holding a Keto Pistachio and Cranberry Cookies
Print

Keto Pistachio Cranberry Cookies

These easy Keto Pistachio and Cranberry Cookies are made with cashew butter and filled with pistachios, white chocolate chips, and dried cranberries. They are a great way to satisfy your sweet tooth without all of the carbs.
Course Dessert
Keyword keto cookies
Prep Time 10 minutes
Cook Time 20 minutes
Chill Time 30 minutes
Total Time 1 hour
Servings 12
Calories 150kcal
Author Kat Jeter & Melinda Caldwell

Ingredients

  • 1 cup Natural cashew butter no added salt, sugar, or palm oil
  • 1/2 cup Swerve granulated sweetener
  • 1 large Egg
  • 1 teaspoon Baking soda
  • 1 teaspoon Vanilla extract
  • ½ cup Lily’s white chocolate chips
  • 1 ounce Pistachios roughly chopped
  • ½ ounce Unsweetened dried cranberries cut into small pieces

Instructions

  • Preheat the oven to 350 degrees F.
  • In a bowl combine the cashew butter, Swerve sweetener, egg, baking soda, and vanilla extract. Stir together until well mixed.
  • Stir in white chocolate chips, pistachios, and dried cranberries.
  • Place in refrigerator and chill for 30 minutes.
  • Prepare a baking sheet by lining it with parchment paper.
  • Remove the cookie dough from the fridge and roll it into 1.5 ounce balls.
  • Place balls on the prepared baking sheet approximately 2 inches apart. Then gently press down on the balls to flatten them. I use the back of my ¼ cup measuring cup. If the edges crack gently mold them back into shape.
  • Bake for 8-10 minutes.
  • Remove from oven and let them cool on the baking sheet.
  • Once cookies are completely cooled remove from the cookie sheet and enjoy!

Nutrition

Serving: 1cookie | Calories: 150kcal | Carbohydrates: 7g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 16mg | Sodium: 99mg | Potassium: 74mg | Fiber: 1g