Name: Keto Shortbread Cookies by Noreen’s Keto Kitchen & Life!
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 12
Ingredients: Almond Flour; Coconut Flour; Swerve; Butter; Baking Powder; Vanilla Extract

Ingredients

0/6 Ingredients

Adjust Servings

2/3 cups Almond Flour (Superfine)
1/3 cups Coconut Flour
1/4 cups Swerve (granulated, or other granulated low carb sweetener)
1 sticks Butter (softened to room temp)
1/4 tsp Baking Powder
1 tsp Vanilla Extract

Instructions

0/9 Instructions

Step 1 Preheat the oven to 320 F.
Step 2 Mix your dry ingredients together (Almond four, coconut flour, and baking powder) in a medium bowl and set aside.
Step 3 Cream the softened butter, vanilla extract and sweetener with an electric mixer for at least 1 minute, until smooth and creamy.
Step 4 Add the flour mixture to the creamed butter/sweetener. Mix well with a spatula until you have a smooth dough. Use your hands to form the dough into a flattened disk.
Step 5 Roll out the cookie dough between 2 sheets of parchment paper, about 1/4 to 1/2 inch thick. Wrap in plastic wrap and refrigerate for 30 minutes. This will make the dough easier to work with.
Step 6 Use a cookie cutter or a small glass to cut out your shortbread cookies. You could also cut them into rectangle pieces.
Step 7 Place cookies on a parchment lined baking sheet and bake for 8-10 minutes or until the edges slightly begin to brown.
Step 8 Let the cookies stand on the cookie sheet for about 5 minutes before transferring to a wire rack. Let the cookies cool completely.
Step 9 Store in an airtight container.

Notes

Try them drizzled with melted Lily's Chocolate Chips, because why not! =p
Would be great iced or frosted! =)
1 Cookie: Calories: 105, Carbohydrates: 2.9g, Fiber: 1.5g, NET CARBS: 1.4g, Protein: 1g, Fat: 5g ( Servings 12 Large cookies )