You are going to love this easy low carb cookie recipe. It’s nearly no cook, no fuss, and yummy.
Why Cranberries in Low Carb Cookies?
First off, we love cranberry.
Second, we came up with this recipe when we were planning for our Low Carb Thanksgiving Meal. We’d already made our Low Carb Cranberry Sauce, and started wondering what else this tasty keto sauce could be used in. First, we made an easy low carb recipe for Cranberry Tarts and then moved on to these Chocolate Holiday Cookies.
What makes these Keto Holiday Cookes work?
The combination of tart cranberries, rich dark chocolate, and sweet coconut make for a fantastic low carb holiday cookie. These low carb cookies are great for holiday cookie cravings, without derailing your low carb diet.
However, don’t forget this recipe for the rest of the year. A good cookie is always welcome!
Is this Keto Cookie Recipe for everyone?
These cookies are very clean: Low carb, nut-free, and dairy-free.
Still, depending on how you keto, these may or may not work for you. Each cookie has 5 net grams of carbs, so you will need to decide whether that fits your macros or the way you Keto. For our money, if these cookies keep you out of the conventional holiday cookie sugar binge, that’s a keto win.
ProTip – Measuring the shredded coconut can be a bit tricky. Depending on how finely shredded it is, a measuring cup will yield different amounts. I used very finely shredded coconut but I did not pack the coconut down in the measuring cup. When I used my kitchen scale to measure the weight, the amount I used was about 200 grams.
ProTip – If your coconut is not finely shredded, I suggest you pulse it in a food processor until it is. The finer the shreds, the better the cookies will hold together. Make sure to only pulse the coconut in the food processor, and keep an eye on it. If you process it too long, you’ll end up with coconut butter! (Yummy, but not what we’re going for with these cookies!)
No Bake Chocolate Cranberry Cookies - Keto!
- Heat coconut oil, cacao powder, salt, Swerve and Keto Cranberry Sauce in small saucepan over low heat.
- Stir frequently until bubbles start to form around the edges. Remove from heat.
- Stir in vanilla and shredded coconut.
- Spoon by large tablespoons onto parchment paper. Freeze for 30 minutes, or until set.
- Store in refrigerator or freezer in an airtight container.
Pro-Tip - Instead of parchment paper, we use flexible cutting boards like this one (affiliate link). They are a little ridged, making it easier to move them into and out of the freezer.We think the flavor of these cookies is great straight out of the freezer. Or if you wish, set them out on the counter for about 15 minutes before enjoying. They will soften considerably if left at room temperature for too long. But they're so good we bet that won't happen!