WebPlace maple syrup in a pan over a burner and reduce by 1/3. Add to sugar and pulse in food processor until uniform. Cream butter and sugar. Add pinch salt and vanilla extract. Add …
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This maple walnut shortbread cookie is simple yet sophisticated…definitely not something you’re going to find in the supermarket cookie aisle. Both maple and walnuts have a complex, lingering flavor that makes these cookies special.
All you need to make low carb shortbread cookies are 5 ingredients: Almond flour – this refers to ultra-fine almond flour, golden-white in color. Don’t use almond meal for keto cookie recipes.
Step 1- Prepare the shortbread base. In a large mixing bowl, add your coconut flour and almond flour and mix well. Add your coconut oil and syrup and mix very well, until combined. Transfer the shortbread base into a lined pan and spread out evenly. Place it in the freezer to firm up. Step 2- Prepare the caramel filling.
Apart from the almond flour, which is ubiquitous in low carb baking, I have added unsweetened shredded coconut because it helps lower the carb count. Upon taking a bite, I can detect a faint hint of it in the crust, but nothing that screams “coconut”. This basic shortbread crust is easy to make and requires only a few minutes to put together.