ALMOND FLOUR KETO SHORTBREAD COOKIES. This recipe with almond flour has 1g net carb each & just 4 INGREDIENTS! Taste just like real shortbread.

Obviously to make almond flour shortbread cookies, you need almond flour. Beyond that, it’s just some flavoring extract, sweetener, and butter.

Tips for choosing these ingredients:

Make sure rather than almond meal, you use a finely ground blanched almond flour. If you want the best keto shortbread cookies you’ve ever had, you need that; it really helps with the texture.
To any alternatives in this recipe butter is going to be far superior. For a dairy free option, you can absolutely use ghee or even coconut oil, but it’s going to give you the best flavor and texture if you’re able to use butter.
To the cookie dough, use salted butter or add couple pinches of salt. Balances out the sweetener.

TOOLS TO MAKE

Hand mixer
Stand mixer
Medium cookie scoop

Sheet pan
Double boiler

INGREDIENTS

BASIC KETO SHORTBREAD COOKIES

2 1/2 cups Wholesome Yum Blanched Almond Flour

6 tbsp Unsalted butter (softened) *
1/3 cup Besti Monk Fruit Allulose Blend
1 tsp Vanilla extract

OPTIONAL CHOCOLATE DIP

1/2 cup Sugar-free dark chocolate chips
2 tsp Coconut oil
3 tbsp Pecans (chopped)

INSTRUCTIONS

BASIC KETO SHORTBREAD COOKIES

Preheat the oven to 350 degrees F. With parchment paper, line a cookie sheet.
To beat together the butter and erythritol, use a hand mixer or stand mixer, until it’s light in color and fluffy.
Beat in the vanilla extract. Beat in at a time, the almond flour, 1/2 cup (64 g).

Onto the prepared cookie sheet, scoop rounded tablespoonfuls of the dough. To about 1/3 in (.8 cm) thick, flatten each cookie. (You can make them thicker/thinner. Keep in mind during baking, they will not spread/thin out, so when done, make them as thin as you want them.)
Until the edges are golden, bake for about TWELVE minutes. Before handling, in the pan, allow to cool completely (as they cool, cookies will harden).

OPTIONAL CHOCOLATE DIP

Before dipping in chocolate, allow gluten-free shortbread cookies to harden and cool completely. With parchment paper, line a baking sheet(small) (one that will fit in your fridge).

In a double boiler, melt sugar-free chocolate and coconut oil. Dip the cookies halfway into the chocolate once melted and onto the lined pan, place. Immediately before the chocolate sets, sprinkle with chopped nuts.
Until the chocolate is firm, chill in the refrigerator before handling.