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.
This low carb shortbread cookie recipe makes 16 cookies. 1 serving is 1 cookie and has 1g net carbs. Ready to eat Keto Shortbread Cookies. We make a lot of different keto cookies by using low-carb flour alternatives and natural sweeteners.
The type of almond flour you use is important. It needs to be blanched almond flour to be the right texture for sugar free shortbread cookies. Add almond flour gradually. Remember that tip about not over-beating your ingredients?
Chill for 30 minutes. Unwrap and slice into 1/2 inch thick rounds. Bake at 350 degrees (F) for 12 minutes or until golden brown at the edges. Notes To see a list of my favorite low carb products and brands that I recommend for best results with my recipes, you can check out the IBIH Pantry Ingredients Page! Category:Low carb cookie recipe