Keto Shortbread Cookies
An almond-flour alternative to a high-carb treat
Servings: 12
Equipment
- 2 cookie sheets
- 2 sheets of parchment paper
- 1 large mixing bowl
Ingredients
- 1.5 cups granulated sweetener such as a monkfruit/erythritol blend
- 1 stick (half cup) unsalted butter room temperature
- 2 tsp vanilla extract
- 1/2 tsp butter extract optional
- 4 lg eggs
- 4 cups almond flour
- 2/3 tsp cream of tartar optional (makes a fluffier cookie)
- 1/3 tsp baking soda optional (makes a fluffier cookie)
- 1 pinch salt
Instructions
- Heat oven to 350℉
- Cream together the butter and sweetener. Use either a hand mixer or a rubber spatula. I find a spatula is better for this.
- Add vanilla, eggs, and extracts, and blend well with a hand mixer.
- In a separate bowl, sift together the almond flour, baking powder, and salt.
- Fold the dry mixture into the wet mixture.
- Using a 2 oz scoop, form a dozen cookies per sheet, flattening the cookies with the palm of the hand (food service gloves are helpful here) or the back of a spoon.
- If desired, top each cookie with a cherry (omit for keto, obviously), macadamia nut, or anything else you can think of!
- Bake for 15-18 minutes, until just the edges have begun to brown. The cookies will firm up a bit as they cool. Bake one pan at a time for best results.
Notes
You can use a teaspoon of baking powder instead of the cream of tartar and baking soda. Commercial baking powders tend to use cornstarch. I have found one that uses cassava flour, as well.