Lo-carb Shortbread cookies (Keto-friendly)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 30
Ingredients
100 g (~1 cup) Almond Flour, blanched, Kirkland 100 g (~1 cup) KETO 1.0 Bread & Bun Mix 0.5 tsp Sea Salt, Fine 1 stick (~.5 cup) Butter, salted 50 g (.5 cup) Erythritol Sweetener, Powdered ("Swerve") 25 g (2 tbsp) Erythritol & Monks Fruit Sweetener (0 Net Carbs) .5 cup chopped Pistachios 2 tbsp Chia Raspberry Jam, "Healthy Crunch" (15mL)
Freeze 1 stick of salted butter, and chill your mixing bowl.
In a chilled mixing bowl thoroughly mix dry ingredients.
Shred frozen butter OR cut cold butter into small cubes and mix into dry ingredients with a large fork or pastry cutter.
Once butter is well integrated (dough will be crumbly!) sprinkle vanilla extract over dough, and mix in chopped pistachios.
Once well mixed, press dough into a ball and chill for at least 30 minutes.
Preheat oven to 350 F, and line cookie sheets with parchment paper or silicone baking mats.
Using a "Tsp Cookie-scoop" (or a teaspoon!) scoop dough onto cookie sheets.
Press dough-balls to about 1/4" thickness, then make a small depression in the middle.
Place a small dollop (1/8-1/4 tsp) of jam in the middle of the cookie.
Bake for 13-15 minutes, or until the edges just begin to brown.
Rotate sheets 180 degrees, and switch from top-to-bottom halfway through baking (~7 minutes)
Let cool on the sheet for 5 minutes, then transfer to a wire rack to finish cooling.
Serving Size: Approximately 30 cookies
In a chilled mixing bowl thoroughly mix dry ingredients.
Shred frozen butter OR cut cold butter into small cubes and mix into dry ingredients with a large fork or pastry cutter.
Once butter is well integrated (dough will be crumbly!) sprinkle vanilla extract over dough, and mix in chopped pistachios.
Once well mixed, press dough into a ball and chill for at least 30 minutes.
Preheat oven to 350 F, and line cookie sheets with parchment paper or silicone baking mats.
Using a "Tsp Cookie-scoop" (or a teaspoon!) scoop dough onto cookie sheets.
Press dough-balls to about 1/4" thickness, then make a small depression in the middle.
Place a small dollop (1/8-1/4 tsp) of jam in the middle of the cookie.
Bake for 13-15 minutes, or until the edges just begin to brown.
Rotate sheets 180 degrees, and switch from top-to-bottom halfway through baking (~7 minutes)
Let cool on the sheet for 5 minutes, then transfer to a wire rack to finish cooling.
Serving Size: Approximately 30 cookies
Nutritional Info Amount Per Serving
- Calories: 75.4
- Total Fat: 6.5 g
- Cholesterol: 8.3 mg
- Sodium: 74.8 mg
- Total Carbs: 2.8 g
- Dietary Fiber: 1.9 g
- Protein: 2.4 g