Keto Shortbread Cookies
Ingredients:
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup unsalted butter, softened
- 1/4 cup powdered erythritol (or any keto-friendly sweetener)
- 1 teaspoon vanilla extract
- A pinch of salt
- Instructions:
- 1. Preheat the Oven:
- Preheat your oven to 325°F (163°C).
- 2. Prepare the Dough:
- In a mixing bowl, combine almond flour, coconut flour, softened butter, powdered erythritol, vanilla extract, and a pinch of salt.
- Mix the ingredients until a soft dough forms. If the dough is too sticky, you can refrigerate it for about 15 minutes.
- 3. Shape the Cookies:
- Scoop out portions of the dough and roll them into balls. Place the balls on a parchment-lined baking sheet.
- 4. Flatten the Cookies:
- Use a fork to gently flatten each cookie, creating a classic shortbread pattern on the top.
- 5. Bake:
- Bake the cookies in the preheated oven for 10-12 minutes or until the edges are golden brown.
- 6. Cool and Enjoy:
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- 7. Store:
- Once cooled, store the Keto Shortbread Cookies in an airtight container. They can be enjoyed immediately or kept for later.
- Nutrition Facts (Per Serving – Makes approximately 16 cookies):
- Calories: 90
- Total Fat: 8g
- Saturated Fat: 4.5g
- Total Carbohydrates: 2g
- Dietary Fiber: 1g
- Sugars: 0g
- Protein: 2g
