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Keto Shortbread Cookies

Keto Shortbread Cookies

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Prep Time 10 minutes
Cook Time 15 minutes
15 minutes
Total Time 40 minutes
Servings: 12
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups almond flour
  • 1/2 cup softened butter
  • 1/2 cup powdered erythritol
  • 1 tsp vanilla extract
  • Pinch of salt

Equipment

  • Mixing bowl
  • Hand mixer
  • Parchment-lined baking sheet
  • Rolling pin (optional)
  • Cookie cutter or knife
  • Cooling rack

Method
 

  1. Preheat oven at 325°F (165°C)
  2. Add sugar and sweetener: Mix until light and fluffy (about 2–3 minutes)
  3. Stir in the almond flour, vanilla and salt: Stir until you have soft crumbly dough
  4. Either roll dough into a log and slice, or roll flat and cut shapes
  5. Spacecookies out on lined sheet and bake 12–15 minutes, until edges are lightlygolden
  6. Short bread will harden as it cools

Notes

Dip half the cookie in melted sugar-free chocolate if you want extra flavor.
Cool completely, then store rhubarb in pan, cover, at room temp up to a week.
Chilling the dough for at least 30 minutes prior to shaping makes for easier cutting.