Keto Shortbread Cookies

These keto shortbread cookies are easy to make using almond flour and coconut flour resulting in them being low carb and keto friendly.

5 from 1 vote

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Prep Time 10 mins

Cook Time 15 mins

Freezing Time 1 hr

Total Time 1 hr 25 mins

Course Dessert

Cuisine American

Servings

Calories 110.3 kcal

Equipment

Ingredients

4 oz butter unsalted
1/2 cup monk fruit sweetener
1 3/4 cups almond flour
2 tbsp coconut flour
1/4 tsp salt
1/2 tsp vanilla extract

Instructions

In a bowl mix butter and monk fruit sweetener with a hand mixer
Mix until light and fluffy
Add almond flour, coconut flour, salt and vanilla extract. Mix with hand mixer.
Knead dough with hand to form smooth ball
On parchment paper take dough and roll into a log shape
Roll log in parchment paper and freeze for at least an hour
Preheat oven to 325°F
Take dough out of freezer and slice the dough into 1/4 inch slices
Place on baking tray lined with silpat or parchment paper. Keep 1 inch distance between each shortbread cookie
Place in oven and bake at 325°F for 5 minutes and then remove from oven. Use a flat bottomed glass and press down to flatten each shortbread cookie
Place back in over and continue baking at 325°F for another 10-12 minutes

Notes

Excess dough can be kept wrapped in parchment paper in freezer for 2-3 months
If kept in freezer for more than 2 hours, leave out on counter for 15 minutes before slicing
When finished baking, let it sit out for 20-30 minutes before serving so it hardens

Nutrition

Serving: 1-ShortbreadCalories: 110.3kcalCarbohydrates: 2.8gProtein: 2.5gFat: 10.6gSaturated Fat: 3.7gCholesterol: 13.5mgSodium: 34.6mgFiber: 1.4gSugar: 0.5gVitamin A: 157.4IUCalcium: 24.4mgIron: 0.4mgNet Carbs: 1.4g

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