Ingredients:
- 2 cups almond flour
- 1/2 cup unsalted butter, softened
- 1/3 cup powdered erythritol or your preferred keto-friendly sweetener
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Ingredients: In a medium bowl, beat the softened butter and powdered erythritol together until creamy and well combined. Add the vanilla extract and salt, and mix until incorporated.
- Add Almond Flour: Gradually add the almond flour to the butter mixture, mixing until a dough forms. The dough should be firm but pliable.
- Shape the Cookies: Scoop out tablespoon-sized portions of the dough and roll them into balls. Place the balls on the prepared baking sheet and flatten each one slightly with your fingers or the bottom of a glass to form discs.
- Bake: Bake the cookies in the preheated oven for about 10-12 minutes, or until the edges are golden brown. Be careful not to overbake, as almond flour can burn easily.
- Cool: Allow the cookies to cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely. The cookies will firm up as they cool.
Optional:-
- Flavor Variations: You can add a teaspoon of lemon zest, a handful of sugar-free chocolate chips, or a dash of cinnamon for different flavors.
- Chocolate Drizzle: For an extra touch, melt some sugar-free chocolate and drizzle it over the cooled cookies….
Enjoy your keto shortbread cookies!
