Low Carb Cranberry & Macadamia Cookies

💁🏻‍♀️The perfect healthy holiday cookie that you and your family are sure to enjoy!


❌ With all the sugar-loaded and refined cookies just at your fingertips, ✅ this low-carb alternative is a fantastic swap.


And with flavors that scream XMAS🎄, how can you say no?!






Serving Size: 1 cookie
  • Protein - 2 g
  • Carbs - 4 g
  • Fat - 11 g


  • 1/4 cup coconut oil, melted
  • *1/4 cup granulated sweetener
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3/4 cup almond flour or almond meal
  • 1/4 cup coconut flour
  • 2 tbsp collagen powder - optional
  • 1/2 tsp baking powder
  • 1/2 tsp ground ginger
  • 1/2 tsp salt
  • 1/4 cup organic dried cranberries (sweetened), roughly chopped
  • 3/4 cup whole macadamia nuts, roughly chopped

Cooking Utensils

  • 2 mixing bowls
  • sheet pan
  • parchment paper


  1. Preheat oven to 375F.
  2. In medium mixing bowl, mix together coconut oil and granular sweetener (I used Swerve) with whisk.
  3. Stir in egg and vanilla.
  4. In small bowl, combine almond flour, coconut flour, collagen powder, baking powder, ginger and salt.
  5. Stir dry mix into wet mix.
  6. Mix in cranberries and macadamia nuts.
  7. Scoop a tablespoonful of batter on a silicone or parchment paper lined baking sheet.
  8. Bake at 375°F for 8 to 10 minutes (edges should be nicely browned).
  9. Cool for at least five minutes, then transfer each cookie to wire rack to cool completely.
  10. Store covered in refrigerator. Best served next day (they will be slightly crumbly right after baking).

Additional Information

Approximately 125 calories per cookie

~ 2 thumbs fat

Calories will vary depending on brand of ingredients, substitutions and serving size.

Ketogenic, Dairy Free, Grain Free

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