Keto Almond Shortbread cookies
- Number of Servings: 16
Ingredients
.5 cup Butter, salted 10 tsp Sweetener, Swerve Granular (by KINSPAPPY) 8 serving Bob's Red Mill Almond Flour - per 1/4 Cup 0.5 cup Diamond Sliced Almond 1 tsp Vanilla Extract .5 tsp Salt
Line a large cookie sheet with a silicone baking mat or a large piece of parchment.
In a large bowl, beat the butter with the sweetener until lightened and fluffy. Beat in the vanilla extract and salt.
Add the almond flour and beat in until the dough comes together.Stir in the almonds by hand. Transfer the dough to the prepared cookie sheet and roll out into a square about 1/8 inch thick. Refrigerate 1 hour.
Preheat the oven to 300F Use a sharp knife or a pizza cutter to cut the dough into small rectangles dividing the dough into 32 cookies. Carefully separate the cookies and spread around the baking pan, leaving about 1 inch between them.
Bake about 30 minutes, rotating the pan halfway through baking, until just lightly golden brown. Watch closely as they can burn. Let cool completely on the pan.
Serving Size: 2 cookies
In a large bowl, beat the butter with the sweetener until lightened and fluffy. Beat in the vanilla extract and salt.
Add the almond flour and beat in until the dough comes together.Stir in the almonds by hand. Transfer the dough to the prepared cookie sheet and roll out into a square about 1/8 inch thick. Refrigerate 1 hour.
Preheat the oven to 300F Use a sharp knife or a pizza cutter to cut the dough into small rectangles dividing the dough into 32 cookies. Carefully separate the cookies and spread around the baking pan, leaving about 1 inch between them.
Bake about 30 minutes, rotating the pan halfway through baking, until just lightly golden brown. Watch closely as they can burn. Let cool completely on the pan.
Serving Size: 2 cookies
Nutritional Info Amount Per Serving
- Calories: 153.0
- Total Fat: 14.6 g
- Cholesterol: 15.5 mg
- Sodium: 113.6 mg
- Total Carbs: 6.3 g
- Dietary Fiber: 2.0 g
- Protein: 3.8 g
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