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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Keto Shortbread Cookies Recipe

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This recipe for Keto Shortbread Cookies is from JoLene's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  


Ingredients
▢3/4 cup granulated sweetener of choice erythritol or monk fruit sweetener
▢1/4 cup butter softened and salted
▢2 large eggs room temperarure
▢1 teaspoon vanilla extract
▢2 cups almond flour blanched almond flour
.

TO STORE: Shortbread cookies can be stored at room temperature, in a sealed container, for up to 4 weeks.

TO FREEZE: Place shortbread in a ziplock bag and store in the freezer for up to 6 months.

Directions:
Directions:
Instructions
Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper.
In a large mixing bowl, add your softened butter and granulated sweetener. Using a hand mixer, beat together until creamy. Add the vanilla extract and eggs, one at a time, until combined and smooth. Gently fold in the almond flour, until combined.
Using a large spoon or cookie scoop, form 12-15 balls of dough and place on the lined pan. Press down on each ball into a cookie shape, followed by crossing on either side with a fork.
Bake the cookies for 17-20 minutes, or until beginning to go golden around the edges. Remove from the oven and allow cookies to cool completely
Preparation Time:
Preparation Time:
PREP:5minutes mins COOK:15minutes mins TOTAL:20minutes mins

 

 

 

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