With a buttery, melt-in-your-mouth texture and just the right amount of sweetness, these low carb delights are sure to satisfy your cookie cravings without the guilt.
Crafted with wholesome ingredients like almond flour, erythritol, and pure vanilla extract, these shortbread cookies are not only keto-friendly but also gluten-free. The perfect accompaniment to your morning coffee or a tasty midday snack, these shortbread cookies are easy to make and even easier to enjoy.
So, let’s dive into this simple yet delectable recipe that will have you whipping up a batch of these heavenly keto shortbread cookies in no time!
👍 Why You’ll Love This Recipe
Simple and Straightforward- No need to be a master chef to whip up a batch of these delightful cookies. With just a handful of ingredients and easy-to-follow steps, you’ll have freshly baked shortbread in no time.
Texture Perfection- Imagine biting into a cookie that effortlessly combines a delicate crunch with a melt-in-your-mouth texture. That’s exactly what you’ll experience with these low carb shortbread cookies.
The almond flour provides a subtle nuttiness and a satisfyingly tender crumb, while the butter and erythritol create a delightful crisp exterior.
Healthy Ingredients- Not only are these cookies low carb, but they also feature wholesome ingredients that you can feel good about. Almond flour is a nutrient-dense alternative to traditional wheat flour, packed with healthy fats, fiber, and protein.
✨ Recipe Ingredients
To make the low carb shortbread cookies you will need:
- 1 Egg (large)
- 1/2 cup Butter
- 2 cups Almond Flour
- 1/3 cup Erythritol
- 3/4 teaspoon Salt
- 1 1/4 teaspoons Pure Vanilla Extract
👨🍳 How To Make
Follow these steps to make the low carb shortbread cookies:
Step 1
Start by preheating the oven to 300°F (150°C). Then, in a mixing bowl, combine almond flour, erythritol, vanilla, and salt.
Step 2
Add the butter and mix it with the dry ingredients until well combined. Then, add the egg and mix again.
Step 3
Take tablespoon-sized pieces of the mixture and roll them into balls. Press the balls into discs onto a lined cookie sheet.
Step 4
Bake for 20-25 minutes until the edges are golden and browned. Remember, the cookies will firm up as they continue cooling.
💡Tips
1. Chill the dough for easier handling
Chilling the shortbread cookie dough before shaping and baking can make a significant difference in the ease of handling and the final texture of the cookies. After mixing the ingredients, wrap the dough in plastic wrap and refrigerate it for at least 30 minutes or up to 2 hours.
This allows the dough to firm up, making it easier to roll into balls and press into discs without sticking to your hands. Chilling the dough also helps prevent the cookies from spreading too much during baking, ensuring a more compact and sturdy texture.
2. Experiment with flavors and add-ins
While this recipe for keto shortbread cookies is delicious on its own, don’t be afraid to experiment with different flavors and add-ins to customize the cookies to your liking. For example, you could add a teaspoon of lemon or orange zest to the dough for a citrusy twist, or fold in a handful of sugar-free dark chocolate chips for a chocolatey treat.
Other ideas include adding a pinch of cinnamon or nutmeg for a warm, spiced flavor, or incorporating finely chopped nuts like pecans or walnuts for added crunch and texture. Just be sure to keep any add-ins low in carbs to maintain the keto-friendly nature of the cookies.
You’ll Love These Recipes Too
If you liked this recipe, make sure to check out these amazing low carb recipes too:
Low Carb Shortbread Cookies
- 1 Egg (large)
- 1/2 cup Butter
- 2 cups Almond Flour
- 1/3 cup Erythritol
- 3/4 teaspoon Salt
- 1 1/4 teaspoons Pure Vanilla Extract
- Start by preheating the oven to 300°F (150°C). Then, in a mixing bowl, combine almond flour, erythritol, vanilla, and salt.
- Add the butter and mix it with the dry ingredients until well combined. Then, add the egg and mix again.
- Take tablespoon-sized pieces of the mixture and roll them into balls. Press the balls into discs onto a lined cookie sheet.
- Bake for 20-25 minutes until the edges are golden and browned. Remember, the cookies will firm up as they continue cooling.
These cookies came out perfect.