Diabetic-Friendly Cranberry Pistachio Shortbread
✅ Why This Version Works
- No refined flour
- No added sugar
- Lower net carbs
- Healthy fats help slow glucose spikes
- Controlled cranberry portion
🛒 Ingredients (Makes 18 cookies)
- 2 cups almond flour
- ¼ cup powdered monk fruit or erythritol sweetener
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ½ tsp vanilla extract
- ⅓ cup dried cranberries (unsweetened), finely chopped
- ⅓ cup shelled pistachios, chopped
👩🍳 Instructions
- Preheat oven to 325°F (163°C).
- Line a baking sheet with parchment paper.
- In a bowl, cream butter and sweetener until smooth.
- Mix in vanilla.
- Stir in almond flour and salt until dough forms.
- Fold in chopped cranberries and pistachios.
- Roll dough into 1-inch balls and gently flatten.
- Bake 12–15 minutes until edges are lightly golden.
- Cool completely (they firm up as they cool).
📊 Estimated Nutrition (Per Cookie)
- Calories: ~120
- Net Carbs: 3–4g
- Fiber: 2g
- Protein: 3g
- No added sugar
(Carbs vary depending on cranberry brand.)
🔎 Blood Sugar Tips
- Use unsweetened cranberries only
- Keep to 1–2 cookies per serving
- Pair with protein (like Greek yogurt or a handful of nuts)
- Best enjoyed after a meal rather than on an empty stomach
✨ Want It Even Lower Carb?
Replace cranberries with:
- Extra pistachios
- Chopped pecans
- Or sugar-free white chocolate chips
