Keto Almond Cranberry Tea Biscuits

Keto Almond Cranberry Tea Biscuits will tantalize your taste buds; you’ll forget that you are eating a guilt-free cookie! During this past holiday cookie-baking season we were in the middle of our on-going Keto diet, which drastically reduced our holiday cookie production. After some research, and some trial and error too, we’ve created Keto Almond Cranberry Tea Biscuits. If fresh cranberries are out of season, substitute dried cranberries, use without added sugar variety or try one of our other cookie and biscuit recipes like Salted Peanut Double Chocolate Cookies. Enjoy!

Prep Time: 20 minutes, Baking Time: 20 minutes, Total Time: 40 minutes excluding 8 hours freezing time. Yields 36 tea biscuits. 

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Ingredients:

• 8 tbs Unsalted Butter
• 1 large Egg
• 2 1/4 cups finely-ground Almond Flour
• 3 Tbs Coconut Flour
• 1/4 tsp Baking Soda
• 1/4 tsp fine Sea Salt
• 1/2 tsp ground Cinnamon
• 1/4 tsp ground Nutmeg
• 3/4 cup Stevia
• 1 tb Pure Vanilla Extract
• 1/3 cup finely chopped fresh Cranberries
• 1 tb Orange zest

Preparation:

1. Take the unsalted butter and egg out of the refrigerator and allow the butter to soften and egg to come to room temperature.
2. Combine the dry ingredients (almond and coconut flours, baking soda, sea salt, cinnamon and nutmeg) in a bowl. Stir together then add the chopped cranberries, mix and set aside.
3. Using an electric mixer, cream the softened butter and Stevia until combined in a separate large mixing bowl.
4. Add the vanilla extract, egg and orange zest to the mixing bowl and mix at low speed to combine with the creamed butter and Stevia.
5. Working in three batches, add the dry ingredients, including the chopped cranberries, to the mixing bowl, incorporating with the other ingredients at a low speed before adding the next batch.
6. Shape the dough into a 2-inch diameter round log, wrap tightly with plastic wrap and freeze for at least 8 hours; the dough can be frozen up to 72 hours, if necessary.
7. Preheat the oven to 350 F.
8. Cut the dough log into ¼-inch slices and place on a large heavy cookie sheet, spacing them ½-inch apart.
9. Bake for 10 minutes until the bottom of the biscuits are golden brown; gently flip the biscuits and bake for another 10 minutes.
10. Remove from the oven and let the biscuits cool for 5 minutes, then move the biscuits to a cookie-cooling rack until completely cooled.
11. Store the cooled tea biscuits in an airtight container. Enjoy with a nice cup of tea.

Notes:

• You can experiment with thinner biscuits but you will need to adjust the baking time.  Thinner biscuits will be prone to break more easily.