Introduction: Welcome to the world of Keto Shortbread Cookies, where decadence meets health-conscious living in a delicate, buttery treat. Crafted with precision and passion, these cookies offer a guilt-free indulgence for those following a ketogenic lifestyle or seeking a low-carb alternative to traditional sweets. With their melt-in-your-mouth texture and subtle sweetness, each bite is a symphony of flavor that will leave you craving more. Join us as we delve into the art of baking these delightful cookies and explore the secrets behind their irresistible charm.

Ingredients:

  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1/2 cup unsalted butter, softened
  • 1/4 cup powdered erythritol or your preferred keto-friendly sweetener
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Optional: sugar-free chocolate chips, chopped nuts, or dried berries for added flavor and texture

Instructions:

  1. Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.
  2. In a medium mixing bowl, combine the almond flour, coconut flour, powdered erythritol, and a pinch of salt. Whisk together until well combined, ensuring there are no lumps.
  3. Add the softened butter and vanilla extract to the dry ingredients. Using a fork or pastry cutter, mix until the dough comes together and forms a cohesive ball. The dough should be slightly crumbly but hold its shape when pressed together.
  4. If desired, fold in any optional add-ins such as sugar-free chocolate chips, chopped nuts, or dried berries to enhance the flavor and texture of the cookies.
  5. Once the dough is thoroughly mixed, divide it into equal portions and shape each portion into a round ball.
  6. Place the dough balls onto the prepared baking sheet, spacing them evenly apart to allow for spreading during baking.
  7. Using the palm of your hand or the bottom of a glass, gently flatten each dough ball into a disk, about 1/4-inch thick.
  8. Using a fork, create a decorative pattern on the surface of each cookie by gently pressing down in a crisscross motion.
  9. Bake the cookies in the preheated oven for 10-12 minutes, or until they are lightly golden around the edges.
  10. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  11. Once cooled, store the Keto Shortbread Cookies in an airtight container at room temperature for up to one week, or freeze for longer storage.

Introduction: Welcome to the world of Keto Shortbread Cookies, where decadence meets health-conscious living in a delicate, buttery treat. Crafted with precision and passion, these cookies offer a guilt-free indulgence for those following a ketogenic lifestyle or seeking a low-carb alternative to traditional sweets. With their melt-in-your-mouth texture and subtle sweetness, each bite is a symphony of flavor that will leave you craving more. Join us as we delve into the art of baking these delightful cookies and explore the secrets behind their irresistible charm.

Ingredients:

  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1/2 cup unsalted butter, softened
  • 1/4 cup powdered erythritol or your preferred keto-friendly sweetener
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Optional: sugar-free chocolate chips, chopped nuts, or dried berries for added flavor and texture

Instructions:

  1. Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.
  2. In a medium mixing bowl, combine the almond flour, coconut flour, powdered erythritol, and a pinch of salt. Whisk together until well combined, ensuring there are no lumps.
  3. Add the softened butter and vanilla extract to the dry ingredients. Using a fork or pastry cutter, mix until the dough comes together and forms a cohesive ball. The dough should be slightly crumbly but hold its shape when pressed together.
  4. If desired, fold in any optional add-ins such as sugar-free chocolate chips, chopped nuts, or dried berries to enhance the flavor and texture of the cookies.
  5. Once the dough is thoroughly mixed, divide it into equal portions and shape each portion into a round ball.
  6. Place the dough balls onto the prepared baking sheet, spacing them evenly apart to allow for spreading during baking.
  7. Using the palm of your hand or the bottom of a glass, gently flatten each dough ball into a disk, about 1/4-inch thick.
  8. Using a fork, create a decorative pattern on the surface of each cookie by gently pressing down in a crisscross motion.
  9. Bake the cookies in the preheated oven for 10-12 minutes, or until they are lightly golden around the edges.
  10. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  11. Once cooled, store the Keto Shortbread Cookies in an airtight container at room temperature for up to one week, or freeze for longer storage.

Nutritional Information:

  • Serving Size: 1 cookie
  • Calories: 90
  • Total Fat: 8g
  • Saturated Fat: 3.5g
  • Cholesterol: 15mg
  • Sodium: 30mg
  • Total Carbohydrates: 3g
  • Dietary Fiber: 1g
  • Sugars: 0g
  • Protein: 2g

Smart WW Points: 4 points per serving (one cookie)

Conclusion: With their buttery richness and delicate crumb, our Keto Shortbread Cookies are a testament to the fact that indulgence can indeed be guilt-free. Whether enjoyed with a cup of tea as an afternoon pick-me-up or shared with loved ones during festive gatherings, these cookies are sure to delight the senses and satisfy your sweet cravings without derailing your low-carb lifestyle. So embrace the joy of baking and treat yourself to the simple pleasure of a homemade keto-friendly treat that’s as delicious as it is nutritious. Happy baking!