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Chop dried cranberries and place in small pinch bowl. Add just enough water to cover, squeeze in liquid sucralose (or liquid sweetener of choice), and soak for about 20 minutes. This reconstitutes and sweetens the cranberries. Otherwise, they are tough and very tart. Drain water before adding the cranberries to the cookie batter.
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While cranberries are sitting, preheat oven to 350u00b0F. Line a large baking sheet with parchment and set aside.
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In a medium mixing bowl, whisk almond flour, flax meal, sweetener and cinnamon until lumps in the almond flour are broken up. Make a well in the center, pour in the melted butter and egg, mix well with whisk. Fold in pecans and drained cranberries.
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Using a 1-tablespoon cookie scoop, drop cookies onto baking sheet. They won't spread, so you can put them fairly close together. Press cookies down slightly to flatten tops.
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Bake 15-18 minutes, or until surface looks dry, and edges are brown. Transfer to large cooling rack. Cookies will crisp up when they cool. For an even crisper cookie, leave on cooling rack overnight.
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Nutritional information (estimates are per serving based on exact ingredients I used, calculated with a free online recipe analyzer): Calories 63, Total Fat 6 g, Saturated Fat 2 g, Sodium 26 mg, Potassium 6 mg, Total Carbohydrate 1.7 g, Dietary Fiber 1.1 g, Net Carbs 0.6 g, Sugars 0 g, Protein 1 g. Macros: 87% fat, 6% protein, 6% net carbs.
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November 18, 2016 Roxana Lopez for Aunt Rocky's
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For more low carb/keto recipes and cooking tips, look for Aunt Rocky's Low Carb Recipes Group on Facebook.
