In a large mixing bowl, add almond flour, protein powder, and powdered sweetener, then mix thoroughly until all the dry ingredients are evenly combined.

Add softened butter, Greek yogurt, and vanilla extract to the bowl, then mix gently until a soft dough begins to form.

Continue mixing until the dough comes together completely, making sure it is smooth, soft, and not overly sticky.

Fold in the dried cranberries and chopped pistachios, distributing them evenly throughout the dough without overmixing.

Shape the dough into a log or flatten it slightly depending on your preferred cookie shape.

Wrap the dough in parchment paper and place it in the refrigerator for 20 to 30 minutes to firm up and make slicing easier.

Preheat your oven to 180°C and line a baking tray with parchment paper.

Remove the chilled dough from the refrigerator and slice it into evenly sized cookies, placing them onto the prepared baking tray with slight spacing between each piece.

Bake for 12 to 15 minutes, or until the edges turn lightly golden while the centers remain soft.

Remove from the oven and allow the cookies to cool on the tray for a few minutes before transferring them to a cooling rack to set completely.