Keto Shortbread Cookies with Cookie Butter (Low Carb, Gluten Free, Sugar Free)
Keto shortbread cookies never seemed so easy and melt in your mouth. With the flavoring of cookie butter yet still low carb and gluten free. Maybe for the holidays but anytime of the year these keto cookies are a must!
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
2 cup blanched almond flour 2 tablespoon Powdered sweetener 2 tablespoon Sukrin brown sugar alternative (or use 1/4 cup of powdered sweetener) 1/4 teaspoon Salt (half if using salted butter) 1 teaspoon ground ginger 1/2 teaspoon ground cinnamon 1/8 teaspoon ground gloves 1/2 cup butter (unsalted or salted) 1 teaspoon Vanilla extract 1 teaspoon Liquid stevia
Bring butter to room temperature. After butter is softened then go to next step
Preheat oven to 350ÂșF
Combine almond flour, powdered sweetener, brown sugar alternative, ginger, cinnamon and ground cloves
Cream butter then add in liquid stevia and vanilla extract
Combine dry and wet with hand mixer used to cream butter producing a bunch of tight crumbs.
Pour out onto a sheet pan and using a spatula or spreader press out and form crumbs into a 1/4 inch dough across sheet pan
place in refrigerator a hour or freezer for 15-30 minutes. You want dough hard enough to cut and not crumble
Using a cookie dough cutter or just a butter knife cut out cookies. Then bake for 10-15 minutes or until edges begin to brown. Allow to cool
Tips
Anytime dealing with almond flour allow it to cool before digging in.
The thicker the dough the less crunchy the cookie will be.
Cookie cutter will give neater cookies but aren't a must. Cutting them into squares and consuming them are just fine.
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