Cream the Base: In a large mixing bowl, beat the softened butter and keto sweetener together until the mixture is light and fluffy. Stir in the vanilla extract.

Incorporate Dry Ingredients: Gradually add the almond flour and salt to the butter mixture. Mix until a soft dough forms. It may seem slightly crumbly at first, but keep mixing until it holds together.

Fold in the Extras: Gently fold in the sugar-free cranberries and chopped pistachios until they are evenly distributed throughout the dough.

Shape and Chill: Roll the dough into a log shape about 2 inches in diameter and wrap it tightly in plastic wrap. Refrigerate for at least 30 minutes so the cookies hold their shape.

Slice and Bake: Preheat the oven to 325?F. Remove the log from the refrigerator and slice it into 1/2-inch thick rounds. Place the rounds on a baking sheet lined with parchment paper.

Golden Finish: Bake for 12 to 15 minutes, or until the edges are just beginning to turn light golden brown. Let the cookies cool completely on the tray before moving them.