Low Carb Orange Cranberry Shortbread Cookies give you the bright citrus flavor with tart cranberries. You get a crisp, tender almond-flour base with a simple dough that rolls cleanly, cuts well, and bakes into sturdy cookies that are easy to dip in sugar free white chocolate.
These are an easy holiday option if you want something low-carb, diabetic friendly, and not overloaded with sweetness.
I've tested a lot of low carb shortbread cookies over the years, and this version keeps the texture firm enough for clean cut-outs while staying buttery and tender after baking.
If you like this version, you'll probably enjoy my classic Low Carb Shortbread Cookies and my Low Carb Peppermint Shortbread Cookies too. And if you want more cranberry recipes, try my Low Carb Orange Cranberry Muffins, Low Carb Pistachio Cranberry Chocolate Bark or my Low Carb Cranberry Coconut Squares.
And don't forget my Low Carb Orange Cake Loaf if you prefer that citrus flavor in something softer. These Low Carb Holiday Pecan Toffee Bites, Low Carb Crockpot Peanut Clusters and Low Carb White Chocolate Coconut Clusters are a real holiday treat.
Jump To:
- Why you'll love these Low Carb Orange Cranberry Shortbread Cookies
- Nutritional Breakdown
- Ingredients You'll Need for the Sugar Free Orange Cranberry Shortbread Cookies
- Step by step instructions
- How to make low carb orange cranberry shortbread cookies?
- Using Fresh or Frozen Cranberries
- Pro Tips for Melting Sugar-Free White Chocolate
- Pro Tips for Cutting Out Star-Shaped Cookies
- Variations
- Storage
- Frequently Asked Questions
- More low carb holiday recipes
- Recipe Card
Why you'll love these Low Carb Orange Cranberry Shortbread Cookies
- They use simple ingredients, no wheat flour, and no added sugar and these cookies are gluten free.
- The dough rolls cleanly for cut-out shapes and bakes into firm, tender shortbread cookies.
- They work well for people managing blood sugar because almond flour is lower in carbs and higher in fat and protein than regular flour.
- Using fresh or frozen cranberries keeps the carbs lower than dried cranberries with added sugar.
- Sugar-free white chocolate gives the cookies a sweet finish without spiking blood sugar.
- These are a perfect holiday dessert option for diabetics or anyone following a low carb lifestyle.
Nutritional Breakdown
- Traditional shortbread cookies average 10-15g carbs per cookie.
- This low carb version has just 3g carbs per cookie.
- Regular shortbread contains several grams of sugar.
- This recipe has 0g sugar because it uses a sugar-free sweetener.
- Almond flour adds more healthy fats and a little protein.
- These macros help keep blood sugar steadier than classic shortbread.
- Per cookie: 89 calories, 3g carbs, 2g protein, 8g fat, 1g fiber, 0g sugar.
Ingredients You'll Need for the Sugar Free Orange Cranberry Shortbread Cookies
Here are the main ingredients that give these cookies their texture, flavor, and low carb profile:
- Almond flour for the shortbread-style base
- Powdered sugar-free sweetener for structure and sweetness
- Softened butter to create a tender cookie texture
- Vanilla extract for flavor
- Orange zest and orange extract for citrus flavor
- Finely chopped frozen cranberries for tartness and color
- Salt to balance sweetness
- Sugar-free white chocolate chips: I use these Lily's Sugar Free White Chocolate Chips for dipping
- Extra orange zest for topping after dipping
* See the recipe card for a complete list of ingredients and measurements.
Step by step instructions
How to make low carb orange cranberry shortbread cookies?
- Step 1: Mix cookie dough.
- Step 2: Roll cookie dough.
STEP 1: Mix the butter, sweetener, orange flavorings, cranberries, almond flour, and salt into a soft dough.
STEP 2: Roll the dough between two sheets of parchment until about ¼ inch thick.
- Step 3: Cutout cookies.
- Step 4: Bake and cool.
STEP 3: Cut out shapes, place on a parchment-lined baking sheet, and bake until lightly golden.
STEP 4: Let the cookies cool completely.
- Step 5: Dip in melted white chocolate.
- Step 6: Top with orange zest.
STEP 5: Melt sugar-free white chocolate chips and dip each cookie.
STEP 6: Add fresh orange zest on top while the chocolate is still soft.
* See the recipe card for a complete list of ingredients and measurements.
Using Fresh or Frozen Cranberries
- Fresh and frozen cranberries work the same once chopped, so use whichever you have.
- If using frozen, thaw them first and blot with a paper towel after chopping to remove excess moisture.
- Chop cranberries finely so they distribute evenly without tearing the dough.
- Avoid dried cranberries unless they are unsweetened, since regular dried cranberries add a lot of sugar.
- If the dough feels too wet after adding cranberries, mix in a small amount of extra almond flour.
Pro Tips for Melting Sugar-Free White Chocolate
- Melt the sugar-free white chocolate in 15-second increments in the microwave and stir after each time to prevent burning.
- Add a small amount of coconut oil to help it melt smoothly.
- Please remove it from the microwave while a few chips are still visible and stir until fully melted.
- If it thickens while dipping, reheat for another 10-15 seconds.
Pro Tips for Cutting Out Star-Shaped Cookies
- Roll the dough to an even ¼ inch thickness so the stars bake evenly. Uneven dough will vary the baking time.
- Lift the cutter straight up to keep clean edges.
- Chill the cut shapes for 5-10 minutes before baking if the dough feels too soft or warm.
Variations
- Add chopped pecans for extra texture and nutty flavor.
- Mix in a pinch of ground ginger for a warm holiday note.
- Drizzle the white chocolate over the cookies instead of dipping them.
- Swap orange zest for lemon zest for a citrus twist.
Nut-Free Options
- Almond flour can't be swapped 1:1, but you can use a fine-ground sunflower seed flour for a similar texture.
- Add 1 teaspoon lemon juice to the dough to prevent the green tint that may happen with sunflower seed flour.
Storage
- Store the baked keto orange cranberry shortbread cookies in an airtight container at room temperature for 3-4 days.
- Keep dipped cookies in the fridge to keep the chocolate firm.
- Freeze undecorated cookies in a single layer, then transfer to a freezer bag for up to 2 months.
- Let the frozen shortbread cookies thaw at room temperature before dipping or serving.
Meal Prep Recipes!
Discover simple and delicious meal prep ideas tailored for a diabetic-friendly, low-carb lifestyle.
Frequently Asked Questions
Yes. When made with almond flour and sugar-free ingredients, orange cranberry shortbread cookies are naturally gluten free.
A powdered erythritol-monk fruit blend works best. It keeps the cookies low carb, adds sweetness without spiking blood sugar, and blends smoothly into shortbread dough.
Yes, but only if they're unsweetened. Regular dried cranberries are sweetened and will add a lot of carbs. Fresh or frozen cranberries keep the recipe low carb and work best.
Tried this recipe? If so, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ rating.
Recipe Card
Low Carb Orange Cranberry Shortbread Cookies
Equipment
Ingredients
- 5 tablespoon unsalted butter softened
- ⅓ cup powdered sweetener sugar substitute
- 1 teaspoon vanilla extract
- 1 zest from an orange about 1 tbsp
- ¼ teaspoon orange extract
- ¼ cup frozen cranberries thawed finely chopped
- 2 cups almond flour
- ⅛ teaspoon salt
- ½ cup sugar free white chocolate chips
- ½ tbsp coconut oil
Instructions
- Preheat your oven to 350°F. Line a baking sheet with parchment paper.
- Using a mixer, cream the butter, powdered sweetener, vanilla, orange zest, and orange extract until smooth.
- Fold in the chopped cranberries, almond flour, and salt. Mix until a soft dough forms.
- Use your hands to shape the dough into a ball.
- Place the dough between two sheets of parchment paper and roll it out to about ¼ inch thick.
- Cut out star shapes and transfer them to the parchment-lined baking sheet. You should get about 24 to 26 cookies.
- Gather the dough scraps, press them together, and roll the dough out again. Cut out more cookies and repeat until you've used up the dough.
- Bake for 8 to 10 minutes, watching closely so they don't burn. The bake time will depend on the thickness of your dough.
- Remove from the oven and let the cookies cool completely.
- Melt the sugar free white chocolate chips with ½ tablespoon coconut oil in 15-second increments in the microwave. Stir between each interval and watch closely so it doesn't burn.
- Dip each cookie into the melted white chocolate. Set them on a cooling rack and sprinkle extra orange zest on top.
Notes
- Depending on how thick you roll the dough and the size of your cookie cutter, the final yield and bake time will vary.
- Let the cookies cool fully before dipping so they don't crumble.
- If the white chocolate thickens while dipping, reheat it briefly in the microwave.
- Roll the dough evenly to help the cookies bake at the same rate.
- Add extra orange zest after dipping for the best flavor and color.
Important Information
For more information, tips and variations please review the recipe video and content above and below the recipe card.
Updates and Revisions
If the video and recipe card differ, follow the recipe card for the latest ingredients and instructions.
Nutritional Information
Nutrition info is estimated and varies by ingredients, measurements, and portions.
Nutrition
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooked food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more food guidelines
Oscar Chimenti says
Made these today and they were delicious. Bright orange flavor and great texture.