I have always loved cheesecake and as part of that the graham Cracker crust. This low carb substitute hits all the right flavor nots and even captures the texture enough to pass, considering it has very low carbs and is actually good for you while tasting great. A perfect substitute and if you do not feel like making a lemon meringue pie or a cheesecake you can just make shortbread cookies with it.

Keto Shortbread Cookies (1g Carbs)

This keto shortbread cookie recipe is amazingly easy to make. These low-carb shortbreads are delicious and gluten-free as well. You can use these shortbread cookies for pies and tarts that require a low-carb cookie base as well—one of our favorite keto cookies.

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Prep Time 5

Cook Time 20

Total Time 25

Course # Keto Snack, #Keto 2.0 Plus, #Keto dessert, #Lemon Meringue Pie Crust

Cuisine American

Ingredients

2 cups almond flour
1/3 cup Erythritol
1 pinch Salt
1 teaspoon vanilla extract
1/2 cup Unsalted Butter softened
1 large Egg

Instructions

Preheat oven to 150C/300F.
In a mixing bowl, add the almond flour, erythritol, salt and vanilla extract. Mix.
2 cups almond flour, 1/3 cup Erythritol, 1 pinch Salt, 1 teaspoon vanilla extract
Add the butter and rub into the dry ingredients until fully combined.
1/2 cup Unsalted Butter
Add the egg and mix well.
1 large Egg
Take tablespoon sized pieces of the mixture and roll into balls, then press into discs onto a lined cookie sheet. We recommend using food safe gloves to stop the mixture from sticking to your hands. Leave a gap between the cookies as they will spread slightly.
Bake for 15-25 minutes, until the edges are browned. The cookies will firm up as they cool. If you are using the cookies as a base for our Jello Chunk Cheesecake, allow them to cook longer so the edges are firm and they are completely browned.
Leave to cool before storing in an airtight jar, or using as a cheesecake base.