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Low-Carb Cranberry Cookies

updated

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Ingredients for 1 servings:

  • 50 g chocolate, 75% – 90%, but normal chocolate works too
  • 30 g cranberries, dried
  • 80 g almonds, ground
  • 3 tsp psyllium husks
  • ½ tsp baking powder
  • 1 egg(s)
  • 15 g butter
  • ½ bottle of butter-vanilla flavoring
  • 25 g xylitol (sugar substitute)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Simple and fast

Preheat oven to 170 degrees Celsius (350 degrees Fahrenheit). Finely chop the cranberries and chocolate. Whisk together the egg, butter (room temperature), Xucker, and flavoring until fluffy. Combine the ground almonds, psyllium husks, and baking powder and stir into the egg-sugar mixture. Fold in the cranberries and chocolate. Place 9 dough mounds on a baking sheet (I use disposable gloves for this, so they’re easier to shape and flatten). Bake for 15 minutes on the middle rack.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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