How To Make Keto Shortbread Cookie Recipe
Low carb, buttery and crumbly shortbread cookies made with almond flour and erythritol.
Serves:
Ingredients
- 1 cup almond flour
- 1/4 cup erythritol or any keto-friendly sweetener
- 1/2 tsp vanilla extract
- 1/2 cup unsalted butter, softened
Instructions
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Preheat the oven to 350°F (180°C).
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In a mixing bowl, cream the butter and erythritol until fluffy.
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Add almond flour and vanilla extract and mix until a dough forms.
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Roll the dough into a log. Wrap the log with a cling wrap and freeze until firm.
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Cut the log into 1/4 inch thick cookies and place them on a baking sheet lined with parchment paper.
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Bake the cookies for 10 to 12 minutes or until they are golden brown around the edges.
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Let the cookies cool before serving.
Nutrition
- Calories : 290kcal
- Total Fat : 28g
- Saturated Fat : 10g
- Cholesterol : 43mg
- Sodium : 0.3mg
- Total Carbohydrates : 7g
- Dietary Fiber : 3g
- Sugar : 0g
- Protein : 4g
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