· Dhiraj Gupta · Recipes  · 2 min read

Keto shortbread cookies

Keto shortbread cookies made with almond flour, butter, and allulose result in a cookie that is just as good, if not better, than traditional flour recipes.

Keto shortbread cookies made with almond flour, butter, and allulose result in a cookie that is just as good, if not better, than traditional flour recipes.

Ingredients:

  • 2 1/2 cups almond flour
  • 1/2 cup butter, softened
  • 1/2 cup allulose (or preferred keto-friendly sweetener)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions:

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

  2. Mix the Ingredients: In a large mixing bowl, combine the softened butter and allulose. Beat with a hand mixer until light and fluffy.

  3. Add Almond Flour: Add the almond flour, vanilla extract, and salt to the bowl. Mix until a dough forms. It may look crumbly at first, but it should come together when pressed.

  4. Shape the Dough: Roll the dough into a log or press it into a rectangular shape. Wrap it in plastic wrap and refrigerate for about 30 minutes to firm up.

  5. Cut the Cookies: Once the dough is firm, slice it into 1/4-inch thick rounds or cut into your desired shapes using a cookie cutter.

  6. Bake: Place the cookies on the prepared baking sheet, spacing them about an inch apart. Bake for 10-12 minutes, or until the edges are golden brown.

  7. Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. The cookies will firm up as they cool.

Tips:

  • If the dough is too crumbly to work with, add a tablespoon of water or an additional tablespoon of butter to help it come together.
  • You can add a hint of flavor by incorporating a bit of lemon zest or a teaspoon of almond extract.

Enjoy your keto-friendly shortbread cookies!

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