Instructions. Pre-heat oven to 325*F. In a large bowl, beat together your butter and sweetener until light and fluffy. Add your extracts and beat once more until combined. In another bowl, whisk together all of your dry ingredients including; almond flour, coconut flour, arrowroot starch, xanthan gum and salt.
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See Also: Bread Recipes, Keto RecipesShow details
These low carb shortbread cookies are so easy to make! Just follow these simple steps: Start by heating your oven to 300F (150C). Then, add the almond flour, vanilla extract, salt and sweetener to a mixing bowl and mix well. Add the butter and egg into the mixture, and mix until well combined.
Preheat the oven to 325°F. Melt a tablespoon of butter and brush it onto the bottom and sides of a shortbread pan. Alternatively rub soft butter onto the bottom and sides of an 8" round pan. Beat together the remaining 15 tablespoons butter, maple sugar, salt, and flavors until well blended.
Yes, almond flour is probably the most important ingredient in these shortbread cookies, without the almond flour you wouldn’t have a delicious low carb cookie. When baking low carb, you replace regular white flour with either almond or coconut flour. For this recipe, almond flour is the perfect consistency and taste.
A basic shortbread cookie recipe has four to five ingredients depending on whether or not you add salt. You could also use salted butter to get some salt into the cookie. This success of this cookie rests in the butter and how soft your butter really is. I should also mention that this is an egg-free cookie.