Low-Carb Chocolate Shortbread Cookies. From Kalyn’s Kitchen. Makes about 16 cookies. Ingredients: – 1/2 cup (1 stick) unsalted butter, softened – 2 cups almond flour – 6 tbs. Stevia or Splenda + 2 tbs. brown …
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How To Make Keto Shortbread Cookies: Preheat oven to 150C/300F. In a mixing bowl, add the almond flour, erythritol, salt and vanilla extract. Mix. Add the butter and rub into the dry ingredients until fully combined. Add the egg and mix well. Take tablespoon sized pieces of the mixture and roll into balls, then press onto a lined cookie sheet.
Using a cookie cutter or a biscuit cutter is the easiest way to make your low carb shortbread. You can also use a cup or a glass to cut your cookies out if you don’t have any cookie cutters. How to Tell When They Are Cooked? You want to cook them long enough for the edges to get golden brown.
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.
Some people may think that sugar cookies and shortbread cookies are the same, but that’s not the case. The biggest difference between sugar cookies and shortbread cookies are the ingredients and ratios. Shortbread cookies don’t contain eggs, but sugar cookies do, and because shortbread has a higher amount of butter it results in a crumbly cookie.