Keto Shortbread Cookies
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5.0
57 reviews
Excellent
Keto Shortbread Cookies
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Keto shortbread cookies are light and buttery almond flour cookies with a deliciously rich coconut butter glaze. You can prep them in just 15 minutes. Choose whether you want to use cookie cutters, make a log and slice or roll out and cut into rectangular shortbreads.
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Ingredients
- 1 cup almond flour 100g
- ⅓ cup coconut flour 40g
- ⅓ cup powdered erythritol 55g
- ½ cup butter (softened) 114g
- 1 teaspoon almond extract or vanilla extract
- ¼ teaspoon baking powder
- ¼ teaspoon xanthan gum (optional)
Optional glaze
- ¼ cup coconut butter 60g
- 2-3 teaspoon powdered sweetener
Instructions
- Preheat the oven to 180 Celsius / 350 Fahrenheit electric or 160C / 320F fan.
- Stir together the dry ingredients.
- Add the softened butter, almond extract and mix in a blender until you have a smooth dough.
- Divide the dough into 2 balls and roll out between 2 sheets of baking paper.
- Place the dough in the fridge for 20 or in the freezer for 10 minutes. This will make the dough easier to work with.
- Using a cookie cutter or shot glass to cut shapes.
- Place on a baking sheet lined with parchment paper and bake for 6 minutes or until the edges are golden. Let the cookies cool completely.
Glaze
- Warm the coconut butter in a pot or in the microwave and stir in the sweetener.
- Spoon over the cooled cookies and wait for the glaze to set.
Notes
- 3g net carbs per cookies without glaze. Makes 40 small cookies @ 6 grams each. Nutrition is calculated without the glaze
- 4g net carbs per cookie with glaze.
- Option to roll into a log and slice into cookie rounds.
- Or roll out thicker between two sheets of parchment paper and cut into rectangular shortbreads.
- Let the cookies cool completely before handling them. They are very soft and brittle when warm, but firm up and gain a lovely crunch when they are cold.
- The coconut glaze does not become rock hard. I love the gentle coconut taste, but if you prefer, you can also mix powdered erythritol with a splash of water and a few drops of vanilla extract. This makes a glaze that hardens.
- Store in an airtight container for put o 2 weeks. Alternatively, freeze for up to 3 months.
Nutrition Information
Show Details
Serving
6g
Calories
39kcal
(2%)
Total Carbohydrates
0.8g
Protein
0.7g
(1%)
Fat
3.8g
(6%)
Saturated Fat
1.7g
(9%)
Fiber
0.4g
(2%)
Sugar
0.2g
(0%)
Nutrition Facts
Serving: 40small cookies
Amount Per Serving
Calories 39 kcal
% Daily Value*
| Serving | 6g | |
| Calories | 39kcal | 2% |
| Total Carbohydrates | 0.8g | 0% |
| Protein | 0.7g | 1% |
| Fat | 3.8g | 6% |
| Saturated Fat | 1.7g | 9% |
| Fiber | 0.4g | 2% |
| Sugar | 0.2g | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
57 reviews
Excellent
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