WebLow Carb. Sugar Free. Egg Free. LCHF. Grain Free. Gluten Free. Prep time: 10 mins Cook time: 10 mins Total time: 20 mins These biscuits are ultra-low carb, yet …
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WebPreheat the oven to 350F. Blend the almond flour, coconut flour, hemp seed, and sweetener in a food processor. With the food processor on low drop the squares of …
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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.
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. Scoop about one tablespoon of shortbread mixture and roll it into a ball. Repeat for the remaining mixture.
Beth Lipton/Eat This, Not That! Shortbread is a traditional Scottish biscuit made with sugar, butter, and flour. This keto version subs the sugar for a low-carb alternative sweetener, and regular flour for almond flour, which is lower in carbs and higher in fat content.
Preheat the oven to 190C/170C Fan/Gas 5. Beat the butter and the sugar together until smooth. Stir in the flour to get a smooth paste. Turn on to a work surface and gently roll out until the paste is 1cm/½in thick. Cut into shortbread rounds or fingers and place onto a baking tray. Sprinkle with caster sugar and chill in the fridge for 20 minutes.