These low carb shortbread cookies are no different. Let the cookies cool for at least 20 minutes so they can really set up. The last big tip is using blanched almond flour in this recipe. It is different than almond meal which has the skin still on the almonds while grinding.
In a large bowl combine the melted butter, vanilla extract and half the dry ingredient mixture. Combine using a hand mixer. Add the egg and combine. Add the rest of the dry mixture and mix one last time. In a zip top bag crush the pecans to desired size and fold them into the shortbread batter, dispersing evenly.
Salted butter is recommended. If using unsalted, add couple pinches of sea salt to the dough in step 3. Want to make these with coconut flour? Use this coconut flour shortbread cookie recipe. Want these flavored with almond flavor and keto brown sugar? These keto almond cookies are for you!
If using unsalted, add couple pinches of sea salt to the dough in step 3. Want to make these with coconut flour? Use this coconut flour shortbread cookie recipe.