These keto orange cookies have chunks of fresh, bright red tart cranberries for a perfect low carb Christmas cookie! The orange cream cheese glaze sets the whole cookie off. You will appreciate the simple ingredients and that fact they are dairy and egg free too! A one bowl quick and easy cookie!
Cranberry orange has to be one of my all time favorite flavor combinations!
Something about that super tart cranberry flavor coupled with the bright orange zest…magic every time (like in my gluten free cranberry orange muffins, and my gluten free coffee cake).
So it was logical to play with this combo when trying to create a new keto Christmas cookie!
I just love how these turned out….and I hope you will too!
Can I make paleo orange cookies instead?
Most definitely!
If you are not low carb, you easily make these cranberry orange cookies with unrefined sweetener!
- Simply OMIT the powdered erythritol, and use 1/4 cup honey or maple syrup instead!
- Reduce the coconut oil to 2 tablespoons
- OMIT the additional orange juice/milk for creating the batter. The liquid sweetener does it all by itself!
How to make your own powdered erythritol
I learned pretty quickly how to make my own low carb powdered sugar as I rarely had the expensive option on hand!!!
Powdered erythritol comes in handy, as unlike sugar, erythritol does not melt into baked goods, so it can sometimes leave a gritty texture…especially when it is not cooked (like in the cream cheese glaze). So having a powdered option available to hide the gritty texture comes in handy in many keto dessert recipes!
Simply place your granulated erythritol in a high powered blender, and whir on medium-medium high speed until powdery!
The best way to zest an orange
Since citrus zest adds such amazing flavor to recipes…I LOVE to use it!
It USED to be so tedious and maybe even a little dangerous to my fingers!
Once I discovered the Microplane Zester…I have NEVER looked back! Grating any citrus is now a breeze. I HIGHLY recommend everyone purchase one for your recipes!
Additional keto Christmas cookies:
- My keto cheesecake cookies are like cheesecake…in a cookie form!
- My low carb pumpkin cheesecake tarts may not be a cookie…but they will wow you! Dairy free too!
- The classic no bake cookies turns keto in this recipe!
- Everyone needs a sugar cookie recipe, and in this case, keto sugar cookies!
The Italian almond cookies use regular sugar, but a low carb sweetener could totally be used too!
Keto Cranberry Orange Cookies Recipe:
If you try these yummy keto Christmas cookies, be sure to come back and leave a comment below
Keto Cranberry Orange Cookies
Ingredients
- 1 cup almond flour
- 1/4 cup coconut oil melted
- 1/4 cup powdered erythritol see how to make your own in the post above
- 1 tablespoon orange zest reserve remaining orange zest for glaze
- 1/4 teaspoon sea salt
- 1/3 cup fresh cranberries chopped
- 2 tablespoons fresh orange juice from the zested orange. Enough to make the dough press together. May use any cream or milk instead.
Orange Cream Cheese Glaze
- 2 tablespoons cream cheese regular or favorite dairy free
- 2 teaspoons butter melted, or coconut oil
- 1 teaspoon orange zest or orange extract, or 3 drops therapeutic grade Wild Orange essential oil
- 2 tablespoons powdered erythritol or powdered sugar
- 2 teaspoons orange juice from the zested orange...just enough to thin to a drizzle consistency. 1-4 teaspoons.
Instructions
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Preheat oven to 350 degree. Using a Microplane grater, finely grate the zest of the orange, and set aside. Be sure to save a teaspoon for the glaze.
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In a bowl of a mixer (or by hand), mix all the cookie ingredients together minus the cranberries and orange juice.
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Add enough fresh orange juice just to bind the dough, it should press together easily.
Fold in the chopped cranberries.
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Using about 1.5 tablespoons of dough, place cookies a couple inches apart on a cookie sheet lined with parchment or a baking mat. 12 cookies per cookie sheet.
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Bake in a preheated oven for 8-10 minutes, until cookies are turning just golden on the edges. Remove and let cool for 5 minutes or so to firm up a bit before transferring to a cooling rack to cool completely.
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Prepare the cream cheese glaze by blending all ingredients in your small blender cup, food processor, or in mixer. Be sure it is well blended. Only add enough orange juice to thin to a drizzle consistency.
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Once cookies are fully cool, use a spoon to scoop up some glaze and hold it straight up and down so the glaze drizzles off the spoon tip, swirling the glaze around as it drops!
I have made this cookies several times and they are delicious. Going to make these again today. Thanks for the recipe!
You’re welcome Joanne!
How should the cookies be stored after baking and frosting? I left my on a plate and covered lightly with plastic wrap and they were too moist the next day.
I store my in the fridge Joanne!(Sorry, I just saw this!)
I no can’t find instructions on steps or baking time to this.
try again Laura? I just cleared some stuff on my end….