Delightfully buttery and crumbly, these Keto Shortbread Cookies are the perfect low-carb treat. Made with almond flour and coconut flour, they are both gluten-free and sugar-free, making them a healthy alternative to traditional shortbread cookies.
Ingredients
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/3 cup powdered erythritol (or any other keto-friendly sweetener of your choice)
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions
Preheat Oven
- Preheat Oven: Preheat your oven to 325°F (165°C).
Mix Dry Ingredients
- Mix Dry Ingredients: In a mixing bowl, combine the almond flour, coconut flour, powdered erythritol, and a pinch of salt. Mix well to ensure even distribution of the dry ingredients.
Add Butter and Vanilla
- Add Butter and Vanilla: Add the softened butter and vanilla extract to the dry ingredients. Using a fork or a hand mixer, blend the ingredients until they come together to form a dough. Make sure not to overmix; just mix until everything is well combined.
Form Cookies
- Form Cookies: Take small portions of the dough and roll them into balls. Place the balls on a baking sheet lined with parchment paper. Use a fork to gently press down on each ball, creating the classic shortbread cookie pattern.
Bake
- Bake: Place the baking sheet in the preheated oven and bake for about 10-12 minutes, or until the edges of the cookies start to turn golden brown. Keep an eye on them as almond flour can brown quickly.
Cool
- Cool: Once the cookies are done, remove them from the oven and allow them to cool on the baking sheet for a few minutes. They will be quite fragile when they come out of the oven, so letting them cool slightly will help them firm up.
Enjoy
- Enjoy: Once the cookies have cooled and firmed up a bit, carefully transfer them to a wire rack to cool completely. Once they’re fully cooled, you can enjoy your keto shortbread cookies!
Tips for Perfect Keto Shortbread Cookies
- Softened Butter: Ensure the butter is softened but not melted for the best texture.
- Don’t Overmix: Overmixing the dough can make the cookies tough.
- Watch Baking Time: Keep an eye on the cookies as they bake, as almond flour can brown quickly.
How to Freeze Keto Shortbread Cookies
Freeze the Dough
- Shape and Freeze: Shape the dough into balls, flatten them, and place them on a baking sheet. Freeze until solid, then transfer to a freezer-safe bag or container.
Freeze Baked Cookies
- Cool Completely: Allow the cookies to cool completely before freezing.
- Store: Place the cookies in a single layer on a baking sheet and freeze. Once frozen, transfer them to a freezer-safe bag or container.
Reheat
- Thaw and Serve: Thaw the cookies at room temperature for about 10-15 minutes before serving.
Nutrition Facts (per cookie)
- Calories: 90
- Total Fat: 9g
- Saturated Fat: 3g
- Cholesterol: 15mg
- Sodium: 25mg
- Total Carbohydrates: 2g
- Dietary Fiber: 1g
- Sugars: 0g
- Protein: 2g
Serving Suggestions
- With Coffee or Tea: These cookies are perfect with a cup of coffee or tea.
- Dessert: Enjoy them as a light dessert after a meal.
- Snack: Great as a midday snack to satisfy your sweet tooth while staying on track with your keto diet.
Enjoy your homemade Keto Shortbread Cookies!
