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Cranberry Almond Cookies THM S/Low carb/Sugarfree

Cranberry Almond Cookies (THM S/Low Carb)

  • Author: Sarah Criddle
  • Cook Time: 9-10 minutes
  • Total Time: 49 minute
  • Yield: 30/35 1x


My low carb/THM take on the Cranberry Almond cookies but these are sugar free and low carb!


  • 1 cup of chopped fresh cranberries
  • 1 1/2 cups of slivered almonds
  • 1 cup of THM Baking Blend (if you do not have this you can use 1 1/2 to 2 cups of almond flour and 2 tbsp of coconut flour, the reason it’s so much more than the baking blend is because baking blend is much more absorbent.)
  • 1 cup (two sticks) of softened unsalted butter
  • 2 eggs room temp
  • 3/4 cup plus 3 tbsp of THM Gentle Sweet (add 1/4 cup of if you like sweeter- you can use 1/2 cup of Truvia or Pyure, 1/3 cup of THM Super Sweet, or 1 1/2 cup of Swerve or Xylitol add more if needed)
  • 1 tsp baking powder
  • 1/2 tsp of almond flavor (if you don’t like this just use vanilla)
  • 1 tsp of salt & a good pinch of salt


  • Preheat over to 375 degrees.
  • Place parchment paper on a cookie sheet
  • Chop cranberries into small pieces, add the 3 tbsp of THM Gentle Sweet & 1 tsp of salt (set aside)
  • Cream butter, sweetener, flavoring together
  • Add eggs to the butter
  • Add in the THM Baking Blend, baking powder, salt & almonds
  • Mix well
  • Add in the cranberry mixture into the batter
  • Place small amounts on baking sheet and bake for 9/10 minutes
  • This makes around 35 cookies
  • Allow to cool completely, they firm up better.
  • Store in the fridge


These are buttery, soft but have a crunch to them.  They work best if you let them firm up.  If you like less butter then just take away about 1/4 cup of butter.