Keto Shortbread Cookies (Easy Keto Cookies)

These are the ones I make when I want something quick & easy that won’t require dozens and dozens of ingredients.

And these keto-friendly shortbread cookies are definitely one of those easy recipes we all love.

With only 4 ingredients (and two optional ones) that everyone who is on a low carb diet probably already has at home, it’s one of those last minute recipes we can all turn to when we want something delicious and sweet – especially during the holiday season.

I first tried traditional shortbread cookies during a trip to London a few years ago and I absolutely fell in love.

And what’s not to love, right?

A buttery and sweet dough that melts in your mouth and reminds you of how important the simple things in life are.

With these ketogenic shortbread cookies, you can have that exact feeling without having to consume tons of sugar!

A healthy, sugar-free treat that keeps you safely in ketosis during the holidays.

That’s what you came for, right? Let’s get to the recipe!

KETO SHORTBREAD COOKIES INGREDIENTS:

• finely ground almond flour


• granulated erythritol: 


• in my opinion, the BEST keto-friendly sweetener.


• it doesn’t spike your blood sugar,


• it’s completely safe and


• has a very fresh & natural sweet taste.


• Because of it’s natural origin and natural production process (fermentation with a certain kind of yeast) I also consider erythritol to be paleo-friendly!

Even though I’m a bit biased towards erythritol, you can use other granulated keto-friendly sweeteners that won’t spike your blood sugar as well, but be aware that you may have to add more or less sweetener if you do so.
Erythritol is about 70% as sweet as sugar whereas other keto-friendly sweeteners like monk fruit and stevia are much sweeter than sugar.
Keep that ratio in mind when you try this recipe and adjust accordingly
softened butter: leave the butter at room temperature for approx. 20-30 minutes for desired consistency
sugar-free vanilla extract
extras: pinch of salt, heavy cream

HOW TO MAKE KETO SHORTBREAD COOKIES:

• Mix the ingredients for the dough:


• Preheat your oven to 350°F/180°C.


• Mix all of the ingredients for the dough and knead it with your hands or a mixer with dough hooks until you get a chunk-free mass.


• (Don’t worry if the dough is a little bit crumbly, that’s normal.


• You shouldn’t have any chunks of almond flour left though.)


• Usually, the dough for traditional shortbread has to be chilled in the fridge for a while before being able to be processed further but after repeatedly making this recipe, I now think you should skip this step and roll out the dough right away.


• I don’t know why but apparently the keto-friendly version of shortbread cookie dough doesn’t like to be chilled in the fridge and will get quite crumbly and difficult to roll out.


• Roll out the dough and cut out the cookies:


• Roll out the dough until it’s approx. 1cm thick (0.4″).


• Use a sharp knife to cut out rectangles.


• My shortbread cookies were approx. 1.2″ x 2.4″ (3cm x 6 cm).


• Prick the cookies’ surface with a fork.


• Bake in the oven: 


• Place the cookies on a baking tray lined with parchment paper.


• Bake in the preheated oven for approx. 10 minutes.


• ☝︎ Keep an eye on the cookies while they are in the oven!


• In my experience, almond flour tends to burn faster than wheat flour.


• Optional: Brush the cookies with a bit of cream and sprinkle a bit of granulated erythritol on top of them:


• I brushed the cookies with a tiny amount of cream (maybe 2 tsp for all of them) and sprinkled a bit of granulated erythritol on top of them while they were still warm.


• This is only for decoration and not necessary for the recipe – it does look nice though.


•  Serve:


• Let the cookies cool down completely before enjoying them with a hot cup of tea or coffee.

RECIPE ADAPTED FROM https://hungryforinspiration.com/

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