Keto Shortbread Cookies

Name: Keto Shortbread Cookies
Cuisine: European, British
Ingredients: ▢2 cups almond flour blanched almond flour; ▢2 large eggs room temperarure; 1/2 cup granulated sweetener of choice erythritol or monk fruit sweetener; ▢1/4 cup butter softened and salted; ▢1 teaspoon vanilla extract

5 steps

These keto shortbread cookies is a delicious low carb take on classic shortbread! Crumbly and buttery cookies made with just 5 ing

Updated at: Thu, 04 Apr 2024 10:21:38 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories115.2 kcal (6%)

Total Fat10.5 g (15%)

Carbs8.5 g (3%)

Sugars1 g (1%)

Protein3.8 g (8%)

Sodium9.9 mg (0%)

Fiber1 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

15 servings

2 cupsalmond flour

blanched almond flour

2eggs

large, room temperarure

½ cupgranulated sweetener

erythritol, or monk fruit sweetener

¼ cupbutter

softened and salted

1 teaspoonvanilla extract

Instructions

Step 1

Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper.

Step 2

In a large mixing bowl, add your softened butter and granulated sweetener. Using a hand mixer, beat together until creamy. Add the vanilla extract and eggs, one at a time, until combined and smooth. Gently fold in the almond flour, until combined.

Step 3

Using a large spoon or cookie scoop, form 12-15 balls of dough and place on the lined pan. Press down on each ball into a cookie shape, followed by crossing on either side with a fork.

Step 4

Bake the cookies for 17-20 minutes, or until beginning to go golden around the edges. Remove from the oven and allow cookies to cool completely.

Step 5

Shortbread cookies can be stored at room temperature, in a sealed container, for up to 4 weeks.

View on ketobeginners.co

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