Description
These melt-in-your-mouth keto shortbread cookies offer a classic buttery snap using almond flour and sugar-free sweeteners. Perfect for a low-carb treat, they require only five main ingredients and a unique baking technique for the ideal crumbly texture.
Ingredients
- 2 cups superfine blanched almond flour
- 1/2 cup powdered Swerve (confectioners-style erythritol)
- 1/2 cup cold butter, cut into pieces
- 1/4 teaspoon xanthan gum
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 cup mini keto chocolate chips (optional)
Instructions
- Preheat oven to 300ºF and line a baking sheet with parchment paper or a silicone mat.
- Combine almond flour, powdered sweetener, xanthan gum, and salt in a food processor and pulse to mix.
- Add the cold butter pieces and vanilla extract, then pulse until the dough resembles coarse crumbs and begins to clump together.
- Press the dough into a 9-inch circle or roll between parchment to 1/4 inch thick and use cookie cutters to shape.
- Prick the tops with a fork and bake for 20-30 minutes until the edges are lightly golden.
- Turn off the oven and prop the door open slightly; let the cookies rest inside for 10-20 minutes to dry out and crisp up.
- Remove from the oven and allow them to cool completely on the pan before handling.
Notes
For the signature shortbread crunch, do not substitute the erythritol-based sweetener with allulose, as it will make the cookies soft. Ensure the butter is very cold when pulsing to achieve the best flaky texture, and never skip the final cooling period in the turned-off oven.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: American