Keto Shortbread Cookies
User Reviews
4.7
Keto Shortbread Cookies
Description
The dough is made by mixing almond flour, protein powder (or oat fiber as a substitute), and powdered sweetener, then incorporating cold butter by hand to achieve a mixture that holds shape. The recipe allows shaping into a firm square or circle to be cut after baking, or a log to be chilled and sliced. Baking at a moderate temperature yields cookies with a firm but tender bite, characteristic of shortbread.
Flavored protein powders can replace plain protein powder, with sweetener adjustments as needed. The smooth almond flour base and the butter contribute to a rich, nutty flavor and crumbly texture, making these cookies suitable for low-carb or keto diets.
Cookies can be enhanced with additional flavors or decorations as desired, offering customization options. The recipe is well-suited for those looking for gluten-free, low-carb baked goods with varied serving options.
Ingredients
- 1 ¼ cup almond flour extra-fine
- ¾ cup protein powder (about 2 standard scoops) See notes for substitutions
- 6 tablespoons powdered sweetener
- ½ cup butter (cold) add ¼ teaspoon of salt if unsalted
Instructions
- Preheat the oven to 340 °F (170 °C)
- Combine 1 1/4 cup almond flour, 3/4 cup protein powder and 6 tablespoons powdered sweetener in a large bowl.
- Add the cold 1/2 cup butter, cut into small pieces, and rub it into the dry ingredients by hand. Hold a handful of the mix and slide your thumb firmly across your fingers, pressing and rubbing the butter into the flour. Repeat until the mixture is fully combined and holds its shape when pressed.Alternatively, you can mix the dough in a food processor.
- For rectangular or wedge cookies: Line a baking sheet with parchment or a silicone mat. Shape the dough into a square (for rectangles) or a circle (for wedges), pressing firmly to ½ inch thick. Press a fork for decorative pricks. Cut right after baking, while hot and soft.For round sliced cookies: Roll the dough into a firm log on foil or parchment, wrap tightly, and chill for 30 minutes or overnight. Slice with a sharp knife to your desired thickness (from ⅜ to ½ inch).
- Take into the oven for 10 to 12 minutes. Watch it closely after minute 9, the shortbread is done when the bottom edges of the cookies start getting golden. If it's browning to much, tent it with foil.
- Leave the shortbread cookies undisturbed for at least a couple of hours before eating or putting them away, so that they will have time to harden. After they are cold, store them in an airtight container.
Notes
- Protein powder can be replaced with oat fiber for a gluten-free option; ensure oat fiber is gluten-free certified if necessary.
- Use powdered sweetener like erythritol for proper texture; granulated sweetener can be powdered by blending.
- Flavored protein powders may require reducing sweetener amount to balance taste.
- Shape dough either into slabs for cutting or logs for slicing after chilling; decorate cookies as desired for variety.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18cookies
Amount Per Serving
Calories 110 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 110kcal | 6% |
| Carbohydrates | 2g | 1% |
| Protein | 6g | 12% |
| Fat | 9g | 14% |
| Fiber | 1g | 4% |
| Sugar | 0.3g | 1% |
| Net Carbohydrates | 1g |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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