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.
1/3cupErythritol or Allulose or Allulose Monk Fruit BlendSome studies have led to a belief Erythritol can cause blood clots (not definitive but I play it safe and use Allulose)
1pinchSalt
1teaspoonvanilla extract
1/2cupUnsalted Butter softened
1large Egg
Instructions
Preheat oven to 150C/300F.
In a mixing bowl, add the almond flour, allulose (Or sugar Free sweetener of choice), salt and vanilla extract. Mix to incorporate.
Add the butter and rub into the dry ingredients until fully combined.
1/2 cup Unsalted Butter (Softened)
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 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.
Notes
STORE: Store keto cookies in an airtight container in the pantry for up to five days. Keto cookies may be stored in the freezer for up to three months if made as a pie base ingredient.
Nutrition
Serving: 1cookie | Calories: 126kcal | Carbohydrates: 2g | Protein: 3g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 29mg | Sodium: 6mg | Potassium: 48mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 250IU | Calcium: 30mg | Iron: 0.5mg
Keyword #Dessert, #easy on the go keto, #Easy Prep, #Keto 2.0 Plus Dessert