Description
Indulgent keto-friendly shortbread cookies that are simple to make and perfect for any occasion.
Ingredients
Scale
- 1 cup almond flour
- 1/4 cup butter, softened
- 1/4 cup granulated erythritol (or your favorite keto-approved sweetener)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the almond flour, softened butter, erythritol, vanilla extract, and salt.
- Mix the ingredients until a soft dough forms.
- Shape the dough into a log and slice it into cookies or roll them into circles.
- Place the cookies on the prepared baking sheet, spaced evenly.
- Bake for about 10-12 minutes until the edges turn lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to a week, or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 1g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg
Keywords: keto cookies, low-carb dessert, gluten-free cookies