Keto Shortbread Cookies

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.

• Almond flour  • Powdered Swerve     sweetener  • Xanthan gum • Sea salt • Butter • Vanilla extract • Mini keto     chocolate chips     (optional)

In a food processor, combine the almond flour, sweetener, xanthan gum, and salt.

Scatter the butter over top, add the vanilla, and pulse until the mixture resembles coarse crumbs.

The dough should begin to cling together.

To make shortbread wedges, press the dough in a 9-inch springform pan with the bottom removed.

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.

To add mini chocolate chips, transfer dough to a bowl and stir in the chips until evenly distributed.

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.

Use cookie cutters to cut the dough into desired shapes, then place on the prepared baking sheet.

Bake at 300F until edges start to turn golden.

Click on the link below for full recipe details.

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