Keto Cranberry Pistachio Shortbread Cookies

Yield: ~18 cookies

Serving Size: 1 cookie

Why This Cookie Works

Traditional shortbread is buttery, crumbly, and subtly sweet. By switching to keto-friendly ingredients, we retain the buttery richness while lowering carbs. Pistachios add a nutty crunch and healthy fats, while dried cranberries give a touch of tart sweetness. Perfect for holiday trays, tea time, or as a sweet snack without spiking blood sugar.

Ingredients

• 1 cup (227 g) unsalted butter, softened
• ½ cup (100 g) Keystone Pantry Allulose
• 1 tsp vanilla extract
• 2 cups (240 g) almond flour
• ¼ cup (30 g) finely chopped pistachios
• 3 tbsp (20 g) unsweetened dried cranberries, chopped
• ¼ tsp salt
• Optional: ½ tsp xanthan gum

Instructions

1. Preheat oven to 325°F (163°C). Line a baking sheet with parchment paper.
2. Cream butter and allulose in a mixing bowl until light and fluffy (2–3 minutes).
3. Add vanilla extract and mix until combined.
4. Stir in almond flour, salt, and xanthan gum (if using) until a soft dough forms.
5. Fold in chopped pistachios and cranberries evenly.
6. Shape the dough into a log (~2 inches in diameter), wrap in plastic, and chill for 30 minutes.
7. Slice the log into ½-inch thick rounds and place on the prepared baking sheet.
8. Bake 15–18 minutes until edges are lightly golden. Cool completely on a wire rack before serving.

Nutrition Facts (per cookie)

• Calories: 165 kcal
• Fat: 15 g
• Protein: 4 g
• Total Carbs: 5.5 g
• Fiber: 1.3 g
• Net Carbs: 4.2 g

FAQ

Q: Can I use regular sugar instead of allulose?
A: Yes, but it will increase carbs and calories. Texture may differ slightly.

Q: Can I substitute almond flour with coconut flour?
A: Coconut flour is more absorbent. Use ~½ cup and increase butter slightly.

Q: Can I make these nut-free?
A: Yes, replace pistachios with sunflower seeds or omit entirely.

Q: How should I store them?
A: Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.