· 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.
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:
Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Mix the Ingredients: In a large mixing bowl, combine the softened butter and allulose. Beat with a hand mixer until light and fluffy.
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.
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.
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.
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.
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!
