Description
These keto shortbread cookies are the perfect low carb substitute for the traditonal cookie. Not too sweet with a very buttery texture, enjoy them with a glass of milk or afternoon tea.
Ingredients
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/2-3/4 cup powdered sugar substitute (I used Monkfruit/erythritol blend)*
- 2 cups fine, almond flour, sifted
- 1 tsp vanilla
- 4 oz sugar free chocolate, 1 -2 TB heavy cream, optional for dipping.
Instructions
- Preheat oven to 325°F.
- In an electric mixer, beat the softened butter and sugar substitute until the butter has lightened in color, approximately 3 minutes.
- Beat in the almond flour and vanilla until it is completely mixed in.
- Place the dough on a piece of parchment paper and shape the dough into a 12" long, 1" wide and 1" tall rectangular log. (see photo above)
- Refrigerate the cookie dough for 30-45 minutes. Slice the dough into 1/2" wide cookies. You should get approximately 24 cookies depending on how thick you slice the dough.
- Bake them on parchment lined or a silicone mat on a cookie sheet for 12-15 minutes, until they are lightly golden on the bottom. Start checking at 12 minutes. *
- Let the cookies cool on the sheets before you move them.**
- Optional- Melt the chocolate and stir in 1-2 TB heavy cream to make the glaze. Dip the cookies into melted chocolate. Let them sit for 30 minutes or so to firm up the chocolate.
Notes
*Shortbread cookies are usually not overly sweet and powered erythritol tends to be less sweet than granular. I would start with 1/2 cup and add in more to taste. I ended up using 3/4 cup.
**Watch the cookies carefully from about the 12 minute mark. Almond flour tends to brown very quickly and you don't want to overbake them.
***Even though the cookies look golden brown on the bottom, they will be still be very soft. Don't move them yet or they will crumble. Cool the cookies completely before you move them or go on to dip them in chocolate.
***Keto Shortbread Cookies will stay fresh at room temperature in an airtight container for about a week. When I freeze them, I wrap the cookies in plastic wrap and place in a zip loc bag. You can also put the wrapped cookies in a plastic container. They should stay fresh for two months in the freezer.
Nutritional information does not include optional chocolate for dipping.