Keto Shortbread Cookies Recipe
Keto Shortbread Cookies are a buttery, low-carb treat perfect for a keto diet snack or dessert with coffee or tea.
Ingredients
- Granulated Sweetener of Choice, Erythritol170g
- Butter Softened and Salted 20g
- 2 Large Eggs, stored at room temperature
- 1 teaspoonVanilla Extract
- Almond Flour Blanched 230g
Instructions
- Begin by preheating your oven to 180 °C/350 °F. Then, line a spacious baking sheet with parchment paper to ensure your cookies bake perfectly.
- In a large mixing bowl, combine the softened butter and granulated sweetener. Use a hand mixer to beat them together until the mixture becomes creamy.
- Add the vanilla extract and eggs one at a time, continuing to beat until the ingredients are well combined and the mixture is smooth.
- Gently fold in the almond flour until the ingredients are fully combined. Ensure a smooth and even texture in the batter.
- Using a large spoon or a cookie scoop, shape the dough into 12–15 balls and arrange them on the prepared baking sheet. Press down on each ball to form a cookie shape, and then use a fork to create a crisscross pattern on the top, marking each cookie with a distinctive touch.
- Place the cookies in the preheated oven and bake for 17–20 minutes, or until they begin to turn golden around the edges. Once done, remove the cookies from the oven and allow them to cool completely before indulging in these delightful Keto Shortbread Cookies.
Notes
Nutrition in one serving:
Calories 152 kcal
Net carbs 2g
Fat 14g
Fiber 2g