Keto Shortbread Cookies
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Keto Shortbread Cookies are so buttery and tender, they absolutely melt in your mouth. These almond flour cookies have all the classic flavor of regular shortbread, with a fraction of the carbs.
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• Almond flour • Powdered Swerve sweetener • Xanthan gum • Sea salt • Butter • Vanilla extract • Mini keto chocolate chips (optional)
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In a food processor, combine the almond flour, sweetener, xanthan gum, and salt.
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Scatter the butter over top, add the vanilla, and pulse until the mixture resembles coarse crumbs.
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The dough should begin to cling together.
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To make shortbread wedges, press the dough in a 9-inch springform pan with the bottom removed.
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Remove pan and slice into 12 to 16 even wedges. Use the tines of a fork to decorate the edges and/or to prick the wedges.
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To add mini chocolate chips, transfer dough to a bowl and stir in the chips until evenly distributed.
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To make cut outs, gather dough into a ball and transfer to a silicone mat. Cover with a piece of parchment and roll out to ¼ to ⅓ inch thickness.
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Use cookie cutters to cut the dough into desired shapes, then place on the prepared baking sheet.
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Bake at 300F until edges start to turn golden.
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