Keto White Chocolate Cranberry Cookies
White chocolate cranberry cookies recipe & content via Chef Vanessa Musi
These white chocolate cranberry cookies have all the chewiness of your favorite chocolate chip cookie with the iconic flavors of creamy white chocolate and tart cranberries. Best of all, they’re keto-friendly!
I had to get very creative making an acceptable keto chocolate for these white chocolate cranberry cookies. I had attempted many vegan and keto white chocolate recipes that either crystallized, created a grainy texture, or used non-keto sweeteners. I was thrilled when I mixed vanilla collagen protein bars with cacao butter, and it worked!
These white chocolate cranberry cookies are a new favorite — I have baked them five times in two weeks! You’ll enjoy them fresh out of the oven, but they also taste wonderful after storing for a few days. Serve your cookies with a warm glass of low-carb eggnog or vanilla matcha latte for a perfectly sweet snack.
Keto White Chocolate Cranberry Cookies
Start to Finish: 20 minutes
- 1 cup (110g) almond flour
- 2 tablespoons (26g) erythritol monk fruit blend, such as Lakanto Golden
- 2 tablespoons (30g) raw cashew butter
- 1 tablespoon (5g) collagen peptides or Collagelatin
- 1 tablespoon (15g) avocado oil or Brain Octane Oil
- 1 tablespoon low-carb maple syrup, such as Lakanto
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon paleo baking powder (at high altitude, use half)
- 1/4 teaspoon baking soda (at high altitude, use half)
- 1/2 teaspoon sea salt
- 1 tablespoon (15g) almond milk
- 1/4 cup white chocolate (see ingredients below)
- 1/4 cup (30g) dried unsweetened cranberries
White chocolate ingredients:
- 2 Vanilla Shortbread Collagen Protein Bars, chopped very finely
- 60 grams cacao butter, chopped, gently melted, and tempered
- 1/8 cup (15g) coconut milk powder with no fillers or additives
- Preheat oven to 350 degrees. Line a perforated baking tray with parchment or a silicone liner.
- Prepare white chocolate first. Mix all white chocolate ingredients in a bowl until combined, and pour the mixture onto a baking tray lined with parchment. Allow to cool to room temperature.
- Make the cookies. In a medium bowl, mix cashew butter, oil, sweetener, vanilla, almond milk, and maple syrup. Stir with a whisk until combined.
- In another bowl, whisk almond flour, collagen, salt, baking soda, and baking powder and stir well.
- Add dry ingredients to wet and mix with a spatula.
- Add cranberries and mix.
- Using a cookie scoop, form 6 evenly shaped cookies and place onto the prepared baking tray. Flatten slightly and bake for approximately 10 minutes, or until golden. Time will depend on the size of your cookies, thickness, oven, and baking tray.
- While cookies bake, gently cut white chocolate into chunks.
- Allow cookies to cool almost completely, then add the chocolate chunks on top. Note: if you add them while cookies are warm, they will melt completely.
Makes: Serves 6
Nutritional Information (Per Serving):
- Calories: 155
- Fat: 9g
- Saturated Fat: 3g
- Cholesterol: 0mg
- Salt: 279mg
- Carbs: 9g
- Fiber: 1g
- Sugar Alcohols: 4g
- Net Carbs: 4g
- Protein: 4g
- Calcium: 22mg
- Iron: 3mg
- Potassium: 67mg
Note on ingredients: Consider low-carb syrup substitutes as suspect on the Bulletproof Diet. Some people may be sensitive or have allergies to glycerin, an ingredient in many syrup substitutes — and in large quantities, it can be toxic. Sweeteners such as erythritol, while in the “green zone,” can cause GI distress in large amounts. Vegetable fibers from corn and tapioca are low in nutrients and can be moldy, so always go with organic and high quality syrup brands that use them. Except for coconut, all nuts and nut milk are considered “suspect” on the Bulletproof Diet because of their high levels of omega-6 fats, susceptibility to mold, and lectins that can be tough on your gut. Use nuts and nut milks in moderation, or remove them from your diet and reintroduce in small amounts to test your sensitivity. Get high-quality nut milks without carrageenan to reduce your risk.
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