KETO SHORTBREAD COOKIES


 

I N G R E D I E N T S

  • 2 cups almond flour
  • 1/3 cup Erythritol
  • 1 pinch Salt
  • 1 teaspoon vanilla extract
  • 1/2 cup Unsalted Butter softened
  • 1 large Egg
D I R E C T I O N S
  1. Preheat oven to 300 degree F.
  2. In a mixing bowl, add the almond flour, erythritol, salt and vanilla extract. Mix.
  3. Add the butter and rub into the dry ingredients until fully combined.
  4. Add the egg and mix well.
  5. Take tablespoon sized pieces of the mixture and roll into balls, then press onto a lined cookie sheet. We recommend using food safe gloves to stop the mixture from sticking to your hands.
  6. Leave a gap between the cookies as they will spread slightly.
  7. Bake for 15-25 minutes, until the edges are browned. The cookies will firm up as they cool. 
  8. Leave to cool before storing in an airtight jar, or using as a cheesecake base.

N O T E S

  • Meal Type: Snack
  • Serves: 16
  • Total Time: 55 min
  • Calories: 126
  • Net Carbs: 1g

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