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Low-Carb Cranberry Cookies

Name: Low-Carb Cranberry Cookies
Yield: 16 servings
Ingredients: Cranberries, raw: 200 g (2 cups); Almonds, ground: 50 g (½ cup 1¼ tsp); Hazelnuts, filberts, chopped: 50 g (⅜ cup 1 tbsp); Erythritol: 50 g (¼ cup 1¼ tsp); Cream, fluid, light whipping, 30% fat: 7½ tsp (7½ tsp); Butter, unsalted: 14.2 g (1 tbsp); Egg, large: 1 (1); Vanilla, pod or bean: 0.50 (0.50); Cream of Tartar, Weinstein baking powder, gluten-free leavening agent: 1½ tsp (1½ tsp); Salt, Kosher salt, table salt: 1 pinch (1 pinch)

submitted by Sara on November 26, 2018

Source: https://www.amazon.de/dp/3625179415

Baked Good

Snack

Ingredients
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servings
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	200 g 2 cups	Cranberries, raw
	50 g ½ cup 1¼ tsp	Almonds, ground
	50 g ⅜ cup 1 tbsp	Hazelnuts, filberts, chopped
	50 g ¼ cup 1¼ tsp	Erythritol
	7½ tsp 7½ tsp	Cream, fluid, light whipping, 30% fat
	14.2 g 1 tbsp	Butter, unsalted
	1 (ea. 50 g) 1 (ea. 1.76 oz)	Egg, large
	0.50 (ea. 1 g) 0.50 (ea. 0.04 oz)	Vanilla, pod or bean
	1½ tsp 1½ tsp	Cream of Tartar, Weinstein baking powder, gluten-free leavening agent
	1 pinch 1 pinch	Salt, Kosher salt, table salt
	461 g 16.27 oz	altogether (view nutrition facts)

by Sara

1/1

Preparation

Serving size:
29 g (calculated) 1.02 oz (calculated)
Notes: 1 cookie, about 2 in diameter, 1/2 in thick
Temperature: 160 °C 320 °F

Unsweetened, semi-dried cranberries

Wash the cranberries.
Bring some water to a boil and add the cranberries.
Boil them for a couple of minutes, so that the skin pops open.
Drain the berries and spread them on a baking tray lined with parchment paper.
If you find any berries with intact skin, pierce them with a sharp knife.
Dry in the oven at a low temperature. The lower the temperature, the better. For example, at 120° C (250° F), the berries should dry sufficiently in 1 1/2 to 2 hours. You can also let them dry at room temperature for a couple of days.
Alternatively, use about 75 g or 1/2 cup of dried cranberries.

The dough

Chop the dried cranberries and mix them with the remaining ingredients. You will get a gooey dough.
Let rest for about 2 hours in a fridge.

Baking the cookies

Line a baking tray with parchment paper.
Wet a tablespoon and scoop out a portion of dough (about 1 tbsp) and drop it on the baking tray.
Leave some space, as the cookies will spread a bit while baking.
Bake for about 15 minutes at 160° C (320° F).
The cookies are done when they start to brown.

Nutrition Facts
for
serving

Calorie count
63 kcal
% of calories by macros
Fat 74.6 % 47 kcal 5.3 g
Net Carbs 11.1 % 7 kcal 1.9 g
Sugar Alcohols 1.6 % 1 kcal 3.1 g
Dietary Fiber 3.2 % 2 kcal 1.1 g
Protein 9.5 % 6 kcal 1.6 g
Approx. WW SmartPoints™
1.9

Cholesterol 16.5 mg
Sodium 15.2 mg
Fat 5.3 g
- Saturated Fat 1.3 g
- Trans Fat 0 g
Carbohydrates 6.1 g
- Dietary Fiber 1.1 g
- Total Sugars 0.9 g
- Added Sugar 0 g
- Sugar alcohols 3.1 g
Protein 1.6 g

Calcium 17.1 mg
Iron 0.4 mg
Magnesium 14.8 mg
Potassium 106.8 mg
Zinc 0.2 mg
Vitamin A (Retinol Equivalents) 18.8 mcg
Vitamin B12 0 mcg
Vitamin C 2 mg
Folate 6.6 mcg
- Folic Acid 0 mcg

Fat	74.6 %	47 kcal	5.3 g
Net Carbs	11.1 %	7 kcal	1.9 g
Sugar Alcohols	1.6 %	1 kcal	3.1 g
Dietary Fiber	3.2 %	2 kcal	1.1 g
Protein	9.5 %	6 kcal	1.6 g